{"title":"Roasted Coffee Beans","description":"\u003cp\u003eGreat coffee starts long before the cup. We source it carefully, roast in small batches on the Central Coast, and get it to your door within days, so you taste it at its best. However you drink it, black, white or somewhere more experimental, there's a bag here for you: house espresso blends, clean and vibrant single origins, limited seasonal releases and a full, sweet decaf. Not sure where to start? A sample pack lets you explore a few coffees before you settle on a favourite.\u003c\/p\u003e\n\u003cp\u003eLooking for something specific?\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/roasted-coffee-blends\"\u003eCoffee Blends\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/single-origin-mixed-from-same-region-roasted-coffee-beans\"\u003eSingle Origin (mixed from the same region)\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/single-farm-varieties-third-wave-coffee\"\u003eSingle Farm Varieties (third wave coffee)\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","products":[{"product_id":"coastal-blend","title":"Coastal Blend 2.0","description":"\u003cp\u003eOur best-selling coffee! Coastal Blend is named after the region we are from, with many beautiful Coastal Beaches on the Central Coast such as Bouddi, Wamberal and Avoca.\u003c\/p\u003e\n\u003cp\u003eCoastal Blend 2.0 keeps the same profile and is now made up of a Central American blend with no Robusta aftertase\/finish - 1.0 may make a return at some point but due to some supply issues 2.0 is it going forward for now.\u003c\/p\u003e\n\u003cp\u003eCoastal blend 1.0 was a blend made up of Brazil Arabica, \u003cu\u003e\u003c\/u\u003e\u003cu\u003e\u003c\/u\u003eUganda Arabica \u0026amp; \u003cu\u003e\u003c\/u\u003e\u003cu\u003e\u003c\/u\u003eVietnam Robusta.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a stronger-tasting coffee with more classic Italian bitterness, we recommend \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend-dark-side\"\u003eCoastal Blend Dark Side\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMeraki Coffee Recipe\u003c\/strong\u003e\u003cbr\u003e18g @ Grind level 7 (Gen1)  or Grinder level 13 (Gen2)\u003cbr\u003e4 Bar 6 second preinfusion time\u003cbr\u003e40g output @ 92 degrees\u003cbr\u003eTotal time including preinfusion 25-28 seconds\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003ca href=\"https:\/\/www.breville.com\/en-au\/product\/bcg820\"\u003eBreville Smart Grinder Pro Guide\u003c\/a\u003e\u003cbr\u003e\u003c\/strong\u003eMake sure your inner pin is on the finer adjustment.1\u003cbr\u003eAround 10\/11 for fresh beans, 6 if they are older using a 1:2 ratio\u003c\/p\u003e\n\u003ch3\u003eF.A.Q. - How does this compare to our other blends?\u003c\/h3\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; height: 274.312px;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003cth style=\"height: 39.1875px; width: 16.1002%;\"\u003eBlend\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 24.1503%;\"\u003eOrigins\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 11.6279%;\"\u003eRoast Style\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 11.8068%;\"\u003eWeight Loss\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 13.9535%;\"\u003eStrength Level\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 22.3614%;\"\u003eWhy it tastes this way\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend\"\u003e\u003cstrong\u003eCoastal Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBlend of Central Americans\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eMedium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~13.9%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●● Medium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eCuts through milk well\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend-dark-side\"\u003e\u003cstrong\u003eCoastal Darkside\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eSame as Coastal\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eDark\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~16%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●●●● Strong\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eDark roast than coastal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/somersby-blend\"\u003e\u003cstrong\u003eSomersby Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBrazil 67% · Ethiopia 33%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eDark\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~16%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●●● Strong\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eDark Arabica, smoother profile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/Bouddi-blend\"\u003e\u003cstrong\u003eBouddi Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eColombia 67% · Ethiopia 33%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eMedium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~13.5%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●● Medium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eLighter roast, higher clarity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/frederiks-reserve-blend\"\u003e\u003cstrong\u003eFrederiks Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBrazil 50% · Ethiopia 50%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eMedium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~13.2%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●● Medium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eLighter roast, higher clarity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/becs-blend\"\u003e\u003cstrong\u003eBecs Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBrazil 67% · Colombia 33%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eDark\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~18%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●●●● \u003cbr\u003eExtra Strong\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eVery Dark\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eRoast strength vs roast darkness\u003c\/h2\u003e\n\u003cp\u003eA \"strong\" coffee doesn't always mean a darker roast.\u003c\/p\u003e\n\u003cp\u003eWhen coffee is roasted darker, it \u003cstrong\u003etastes\u003c\/strong\u003e stronger because bitterness, smoke, and roast flavours become more dominant. That heavy, bold flavour is what most people describe as strength.\u003c\/p\u003e\n\u003cp\u003eBut as coffee is roasted darker, something else happens.\u003c\/p\u003e\n\u003ch3\u003eWhat happens as coffee gets darker\u003c\/h3\u003e\n\u003cp\u003eAs roasting continues:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNatural sugars caramelise, then burn\u003c\/li\u003e\n\u003cli\u003eAcidity drops\u003c\/li\u003e\n\u003cli\u003eOrigin flavours fade\u003c\/li\u003e\n\u003cli\u003eOils move to the surface of the bean\u003c\/li\u003e\n\u003cli\u003eThe coffee becomes heavier, more bitter, and less nuanced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVery dark roasts can taste intense, but they often lose clarity and sweetness. The shiny, oily surface you see on dark beans is a sign that the roast has broken down the bean structure and pushed oils outward.\u003c\/p\u003e\n\u003cp\u003eThis is why darker coffee tastes bold and smoky, but not necessarily complex.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSo what actually makes a coffee feel strong?\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour strength\u003c\/strong\u003e comes from:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast depth\u003c\/li\u003e\n\u003cli\u003eCoffee species, Robusta tastes stronger than Arabica\u003c\/li\u003e\n\u003cli\u003eBrew ratio and extraction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCaffeine\u003c\/strong\u003e, on the other hand:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIs higher in Robusta than Arabica\u003c\/li\u003e\n\u003cli\u003eChanges only slightly with roast level\u003c\/li\u003e\n\u003cli\u003eIs more affected by dose than darkness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn other words, a coffee can taste very strong while containing less caffeine, and a lighter coffee can still pack a serious caffeine hit.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHow we think about roasting\u003c\/h2\u003e\n\u003cp\u003eWe roast each blend to suit its purpose.\u003c\/p\u003e\n\u003cp\u003eSome are pushed darker for body and boldness. Others are roasted lighter to preserve sweetness, clarity, and origin character. Strength on our bags refers to \u003cstrong\u003eflavour\/darkness intensity\u003c\/strong\u003e, not how much caffeine you will get.\u003c\/p\u003e\n\u003cp\u003eIf you want help choosing, our blend comparison table is the easiest place to start.\u003c\/p\u003e\n\u003ch3\u003eWhat this means for our blends\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/becs-blend\"\u003e\u003cstrong\u003eBecs Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eTastes the strongest due to it being roasted the darkest.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend-dark-side\"\u003e\u003cstrong\u003eCoastal Darkside\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eNext strongest\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/somersby-blend\"\u003e\u003cstrong\u003eSomersby Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eTastes dark and bold, but is 100% Arabica, so caffeine is lower than Darkside despite a similar roast depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend\"\u003e\u003cstrong\u003eCoastal Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eBalanced strength and cuts through milk well.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/frederiks-reserve-blend\"\u003e\u003cstrong\u003eFrederiks Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eBright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/Bouddi-blend\"\u003e\u003cstrong\u003eBouddi Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eBright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":17922805956672,"sku":"cb_medium_1000g","price":40.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 400g","offer_id":17922805923904,"sku":"cb_medium_400g","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 200g","offer_id":17922805858368,"sku":"cb_medium_200g","price":13.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 60g","offer_id":41364225425444,"sku":"cb_medium_60g","price":4.0,"currency_code":"AUD","in_stock":true},{"title":"September 19 \/ 1000g","offer_id":41364232765476,"sku":"r2_cb_medium_1000g","price":40.0,"currency_code":"AUD","in_stock":false},{"title":"September 19 \/ 400g","offer_id":41364232568868,"sku":"r2_cb_medium_400g","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"September 19 \/ 200g","offer_id":41364232372260,"sku":"r2_cb_medium_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"September 19 \/ 60g","offer_id":41364232175652,"sku":"r2_cb_medium_60g","price":4.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 1000g","offer_id":41364232699940,"sku":"r4_cb_medium_1000g","price":40.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 400g","offer_id":41364232503332,"sku":"r4_cb_medium_400g","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 200g","offer_id":41364232306724,"sku":"r4_cb_medium_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 60g","offer_id":41364232110116,"sku":"r4_cb_medium_60g","price":4.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 1000g","offer_id":42718160322596,"sku":"r5_cb_medium_1000g","price":40.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 400g","offer_id":42718160355364,"sku":"r5_cb_medium_400g","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 200g","offer_id":42718160388132,"sku":"r5_cb_medium_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 60g","offer_id":42718160420900,"sku":"r5_cb_medium_60g","price":4.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 1000g","offer_id":41364232831012,"sku":"r_cb_medium_1000g","price":40.0,"currency_code":"AUD","in_stock":true},{"title":"September 29 \/ 400g","offer_id":41364232634404,"sku":"r_cb_medium_400g","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"September 29 \/ 200g","offer_id":41364232437796,"sku":"r_cb_medium_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 60g","offer_id":41364232241188,"sku":"r_cb_medium_60g","price":4.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 4 \/ 1000g","offer_id":41364225687588,"sku":"r3_cb_medium_1000g","price":40.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 4 \/ 400g","offer_id":41364225622052,"sku":"r3_cb_medium_400g","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 4 \/ 200g","offer_id":41364225556516,"sku":"r3_cb_medium_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 4 \/ 60g","offer_id":41364225490980,"sku":"r3_cb_medium_60g","price":4.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/change_background_colour_and_c_Nano_Banana_Pro_21363.jpg?v=1769986237"},{"product_id":"india-karnataka-kerala-kent-monsoon-malabar-natural-aa","title":"India | Karnataka, Kerala | Kent | Monsoon Malabar | Natural AA","description":"\u003cp\u003eMonsoon Malabar is best enjoyed well-rested from 14 to 25+ days past the roast date once the beans have fully stabilised. This extended resting period delivers a superb flavour balance that is largely absent in the first 10+ days post-roast.\u003cbr\u003e\u003cbr\u003eIf you prefer to order only once every 2-4 weeks I highly recommend when you order you get any of our other beans and pair it with Monsoon so you can drink fresh coffee in the \"sweet spot\" for over 2 weeks without your coffee going stale.\u003c\/p\u003e\n\u003ch3\u003eWhat is Monsoon Malabar?\u003c\/h3\u003e\n\u003cp\u003eMonsooned Malabar was extremely popular in Europe during the 19th and 20th centuries.\u003c\/p\u003e\n\u003cp\u003eThe flavours of Monsooned Malabar were originally unintentional and were simply a by-product of transporting green coffee beans to Europe. The journey from India to Europe took approximately 6 months and the coffee, which sat in the hull of the ship, would absorb moisture from the sea and the humid winds. The moisture led the beans to swell to a larger size and turn a pale beige colour. The taste of the coffee became smoother, softer and fuller. \u003c\/p\u003e\n\u003cp\u003eToday, though shipping technology has advanced and now allows for the control of moisture in hulls, the demand for Monsooned Malabar remains, leading some producers to recreate the conditions of this particular coffee using special setups in their warehouses that take advantage of the monsoon winds.\u003c\/p\u003e\n\u003ch3\u003eCoffee in India\u003c\/h3\u003e\n\u003cp\u003eThough India is typically perceived as a tea-growing and drinking country, coffee production in the country actually predates tea. Records indicate that coffee first arrived in India in the 1600s, whereas tea did not arrive until more than 200 years later, in 1839. What does unite the two drinks, however, is that the British thirst for cheaper, more plentiful tea and coffee was the major reason that they were both first widely cultivated on plantations across India.\u003c\/p\u003e\n\u003cp\u003eCoffee farms are typically situated between 700 and 1,200 metres above sea level. Most coffee cultivation is ‘traditional’ and two-tier shade canopies are mixed with leguminous, nitrogen-fixing trees. In this method, it is very common for coffee trees to be intercropped with spices (like vanilla or pepper) and fruit trees.\u003c\/p\u003e\n\u003cp\u003eAfter harvest, which is most often done by hand by family members or hired labourers, cherry is usually processed as Natural or Fully washed. Most farms dry coffee on patios or tables, though some of the larger estates also have mechanical dryers.\u003c\/p\u003e\n\u003cp\u003eToday, approximately 30% of coffee production is consumed internally. The other 70% is prepared for export. \u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":18125725106240,"sku":"monsoon_1000g","price":51.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 400g","offer_id":18125411156032,"sku":"monsoon_400g","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 200g","offer_id":41364700692516,"sku":"monsoon_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 5 \/ 1000g","offer_id":41820339535908,"sku":"r2_monsoon_1000g","price":51.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 5 \/ 400g","offer_id":41820339503140,"sku":"r2_monsoon_400g","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 5 \/ 200g","offer_id":41820339470372,"sku":"r2_monsoon_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"September 8 \/ 1000g","offer_id":42272000147492,"sku":"r5_monsoon_1000g","price":51.0,"currency_code":"AUD","in_stock":false},{"title":"September 8 \/ 400g","offer_id":42272000114724,"sku":"r5_monsoon_400g","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"September 8 \/ 200g","offer_id":42272000081956,"sku":"r5_monsoon_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER4 \/ 1000g","offer_id":41614545584164,"sku":"r1_monsoon_1000g","price":51.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER4 \/ 400g","offer_id":41614545551396,"sku":"r1_monsoon_400g","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER4 \/ 200g","offer_id":41614545518628,"sku":"r1_monsoon_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 1000g","offer_id":41713388027940,"sku":"r3_monsoon_1000g","price":51.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 400g","offer_id":41713387995172,"sku":"r3_monsoon_400g","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 200g","offer_id":41713387962404,"sku":"r3_monsoon_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 4 \/ 1000g","offer_id":42272000016420,"sku":"r6_monsoon_1000g","price":51.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 4 \/ 400g","offer_id":42271999983652,"sku":"r6_monsoon_400g","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 4 \/ 200g","offer_id":42271999950884,"sku":"r6_monsoon_200g","price":13.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/indian-monsoon-malabar-aa-image-1-darkmode-v4-review.webp?v=1790552214"},{"product_id":"sample-coffee-pack-combos-espresso-roast","title":"Sample Coffee Pack Combos - ESPRESSO ROAST","description":"\u003cp\u003eA great place to start when you are not sure or a good way to try new coffees\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlease note that the coffees included in this combo will all be espresso roasts, medium to medium dark and do not include any of our high end filter coffees.\u003c\/p\u003e\n\u003cp\u003ePurchase either: \u003c\/p\u003e\n\u003cp\u003e4x 60g (4x random samples)\u003cbr\u003e1x 200g (1 of our single origins)\u003cbr\u003e2 x 200g (2 of our single origin coffees)\u003cbr\u003e4 x 200g (Coastal Blend plus 3 of our single origins)\u003cbr\u003e6x 200g (Coastal Blend \u0026amp; Darkside plus 4 of our single origins)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlease Note in the variety packs you are not able to choose the single Origins.\u003c\/p\u003e\n\u003cp\u003eThe choice is left up to our Roaster depending on what is being roasted on that day.\u003c\/p\u003e\n\u003cp\u003eDon't worry, it will be something nice!\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 4x 60g","offer_id":42222784446500,"sku":"samples_4x60g","price":22.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 1 x 200g","offer_id":18709827649600,"sku":"samples_1x200g","price":15.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 2 x 200g","offer_id":18709827682368,"sku":"samples_2x200g","price":28.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 2x 400g","offer_id":42333451321380,"sku":"samples_2x400g","price":55.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 4 x 200g","offer_id":18709827747904,"sku":"samples_4x200g","price":52.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 4x 400g","offer_id":42333434380324,"sku":"samples_4x400g","price":99.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 6x 200g","offer_id":42222784479268,"sku":"samples_6x200g","price":75.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 6x 400g","offer_id":42333434413092,"sku":"samples_6x400g","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/products\/variety_d01fead6-771a-45bf-b45a-a4c041840568.jpg?v=1697571414"},{"product_id":"legend-coffee-gossy-blend-espresso","title":"Legend Coffee Gossy Blend Espresso","description":"\u003cp\u003e\u003cstrong\u003eComponents:\u003c\/strong\u003e 66% Andino, Colombia \/ 33% La Estrella, Nicaragua\u003cbr\u003e\u003cbr\u003eBest brewed with milk, or as a more traditional, medium roast espresso.\u003cbr\u003e\u003cbr\u003eIt's straight outta Gosford. Built to be served primarily with milk, Gossy Good Times is just like the streets of its namesake, big, bold and straight up trouble. If you like your coffee a bit darker, with some jammy sweetness, this coffee is for you. Can also be served black if you're looking for a more traditional espresso experience.\u003cbr\u003e\u003cbr\u003eAs espresso, we'd aim for 21g of coffee, 44-46g of espresso and a 27-31 second extraction. She'll go down great on Stovetop or Plunger too.\u003c\/p\u003e\n\u003ch3\u003eEspresso Recipes\u003c\/h3\u003e\n\u003cp\u003eWhile it's worth noting all machines and grinders are different, here's where we'd start, then play around and tune it to your setup!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBLENDS:\u003c\/strong\u003e\u003cbr\u003eDose: 21 grams\u003cbr\u003eYield: 45 grams\u003cbr\u003eTime: 28-32 seconds\u003cbr\u003eRatio (dry coffee:espresso): 1\/2.1\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":40895953993764,"sku":"legend_gossy_blend_1000g","price":66.5,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 250g","offer_id":41014303752228,"sku":"legend_gossy_blend_250g","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 3 \/ 1000g","offer_id":43143013400612,"sku":"r1_legend_gossy_blend_1000g","price":66.5,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 250g","offer_id":43143013433380,"sku":"r1_legend_gossy_blend_250g","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 1000g","offer_id":43156752859172,"sku":"r2_legend_gossy_blend_1000g","price":66.5,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 250g","offer_id":43156752891940,"sku":"r2_legend_gossy_blend_250g","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":43213049331748,"sku":"r3_legend_gossy_blend_1000g","price":66.5,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 250g","offer_id":43213049364516,"sku":"r3_legend_gossy_blend_250g","price":20.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/OM-Gossy2023Oct_8974d2c1-6358-4484-bb78-a8620e08ec60.webp?v=1772456143"},{"product_id":"coastal-blend-dark-side","title":"Coastal Blend Dark Side 2.0","description":"\u003cp\u003eIf you're looking for a stronger flavoured Coastal Blend then we present to you our Dark Side Edition.\u003c\/p\u003e\n\u003cp\u003eWe took our popular Coastal Blend which usually is roasted to a medium and roasted it with more development time to Medium Dark. This gives it a glossy finish and the oils will start to appear on the bean.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a smoother milky coffee then try our \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend\"\u003eCoastal Blend\u003c\/a\u003e roasted lighter here.\u003c\/p\u003e\n\u003ch3\u003eF.A.Q. - How does this compare to our other blends?\u003c\/h3\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; height: 274.312px;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003cth style=\"height: 39.1875px; width: 16.1002%;\"\u003eBlend\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 24.1503%;\"\u003eOrigins\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 11.6279%;\"\u003eRoast Style\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 11.8068%;\"\u003eWeight Loss\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 13.9535%;\"\u003eStrength Level\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 22.3614%;\"\u003eWhy it tastes this way\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend\"\u003e\u003cstrong\u003eCoastal Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBlend of Central Americans\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eMedium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~13.9%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●● Medium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eCuts through milk well\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend-dark-side\"\u003e\u003cstrong\u003eCoastal Darkside\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eSame as Coastal\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eDark\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~16%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●●●● Strong\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eDarker roast than Coastal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/somersby-blend\"\u003e\u003cstrong\u003eSomersby Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBrazil 67% · Ethiopia 33%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eDark\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~16%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●●● Strong\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eDark Arabica, smoother profile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/Bouddi-blend\"\u003e\u003cstrong\u003eBouddi Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eColombia 67% · Ethiopia 33%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eMedium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~13.5%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●● Medium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eLighter roast, higher clarity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/frederiks-reserve-blend\"\u003e\u003cstrong\u003eFrederiks Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBrazil 50% · Ethiopia 50%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eMedium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~13.2%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●● Medium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eLighter roast, higher clarity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/becs-blend\"\u003e\u003cstrong\u003eBecs Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBrazil 67% · Colombia 33%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eDark\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~18%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●●●● \u003cbr\u003eExtra Strong\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eVery Dark\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eRoast strength vs roast darkness\u003c\/h2\u003e\n\u003cp\u003eA \"strong\" coffee doesn't always mean a darker roast.\u003c\/p\u003e\n\u003cp\u003eWhen coffee is roasted darker, it \u003cstrong\u003etastes\u003c\/strong\u003e stronger because bitterness, smoke, and roast flavours become more dominant. That heavy, bold flavour is what most people describe as strength.\u003c\/p\u003e\n\u003cp\u003eBut as coffee is roasted darker, something else happens.\u003c\/p\u003e\n\u003ch3\u003eWhat happens as coffee gets darker\u003c\/h3\u003e\n\u003cp\u003eAs roasting continues:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNatural sugars caramelise, then burn\u003c\/li\u003e\n\u003cli\u003eAcidity drops\u003c\/li\u003e\n\u003cli\u003eOrigin flavours fade\u003c\/li\u003e\n\u003cli\u003eOils move to the surface of the bean\u003c\/li\u003e\n\u003cli\u003eThe coffee becomes heavier, more bitter, and less nuanced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVery dark roasts can taste intense, but they often lose clarity and sweetness. The shiny, oily surface you see on dark beans is a sign that the roast has broken down the bean structure and pushed oils outward.\u003c\/p\u003e\n\u003cp\u003eThis is why darker coffee tastes bold and smoky, but not necessarily complex.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSo what actually makes a coffee feel strong?\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour strength\u003c\/strong\u003e comes from:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast depth\u003c\/li\u003e\n\u003cli\u003eCoffee species, Robusta tastes stronger than Arabica\u003c\/li\u003e\n\u003cli\u003eBrew ratio and extraction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCaffeine\u003c\/strong\u003e, on the other hand:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIs higher in Robusta than Arabica\u003c\/li\u003e\n\u003cli\u003eChanges only slightly with roast level\u003c\/li\u003e\n\u003cli\u003eIs more affected by dose than darkness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn other words, a coffee can taste very strong while containing less caffeine, and a lighter coffee can still pack a serious caffeine hit.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHow we think about roasting\u003c\/h2\u003e\n\u003cp\u003eWe roast each blend to suit its purpose.\u003c\/p\u003e\n\u003cp\u003eSome are pushed darker for body and boldness. Others are roasted lighter to preserve sweetness, clarity, and origin character. Strength on our bags refers to \u003cstrong\u003eflavour\/darkness intensity\u003c\/strong\u003e, not how much caffeine you will get.\u003c\/p\u003e\n\u003cp\u003eIf you want help choosing, our blend comparison table is the easiest place to start.\u003c\/p\u003e\n\u003ch3\u003eWhat this means for our blends\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/becs-blend\"\u003e\u003cstrong\u003eBecs Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eTastes the strongest due to it being roasted the darkest.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend-dark-side\"\u003e\u003cstrong\u003eCoastal Darkside\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eNext strongest\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/somersby-blend\"\u003e\u003cstrong\u003eSomersby Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eTastes dark and bold, but is 100% Arabica, so caffeine is lower than Darkside despite a similar roast depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend\"\u003e\u003cstrong\u003eCoastal Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eBalanced strength and cuts through milk well.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/frederiks-reserve-blend\"\u003e\u003cstrong\u003eFrederiks Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eBright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/Bouddi-blend\"\u003e\u003cstrong\u003eBouddi Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eBright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":41292786892836,"sku":"coastal_dark_1000g","price":41.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 400g","offer_id":41292786860068,"sku":"coastal_dark_400g","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 200g","offer_id":41292786827300,"sku":"coastal_dark_200g","price":13.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 60g","offer_id":41364252655652,"sku":"coastal_dark_60g","price":4.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 1000g","offer_id":41430217228324,"sku":"r1_coastal_dark_1000g","price":41.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 400g","offer_id":41430217195556,"sku":"r1_coastal_dark_400g","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 200g","offer_id":41430217162788,"sku":"r1_coastal_dark_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 60g","offer_id":41430217130020,"sku":"r1_coastal_dark_60g","price":4.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 1000g","offer_id":41713407524900,"sku":"r4_coastal_dark_1000g","price":41.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 400g","offer_id":41713407492132,"sku":"r4_coastal_dark_400g","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 200g","offer_id":41713407459364,"sku":"r4_coastal_dark_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 60g","offer_id":41713407426596,"sku":"r4_coastal_dark_60g","price":4.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":41691870560292,"sku":"r2_coastal_dark_1000g","price":41.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 400g","offer_id":41691870527524,"sku":"r2_coastal_dark_400g","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 200g","offer_id":41691870494756,"sku":"r2_coastal_dark_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 60g","offer_id":41691870461988,"sku":"r2_coastal_dark_60g","price":4.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 1000g","offer_id":41364252786724,"sku":"r3_coastal_dark_1000g","price":41.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 400g","offer_id":41364252753956,"sku":"r3_coastal_dark_400g","price":21.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 200g","offer_id":41364252721188,"sku":"r3_coastal_dark_200g","price":13.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 60g","offer_id":41364252688420,"sku":"r3_coastal_dark_60g","price":4.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/make_the_cup_a_soft_grey_like__Nano_Banana_Pro_67628.jpg?v=1769987236"},{"product_id":"colombia-las-flores-chiroso-natural-signature-series","title":"Colombia | Las Flores | Chiroso Natural | Signature Series","description":"\u003cdiv\u003e\u003cstrong\u003eOther Information\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003e\u003cbr\u003eGrowing Temperatures:\u003c\/strong\u003e 18-28 degrees\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eGRADE:\u003c\/strong\u003e EP10\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eSCREEN: \u003c\/strong\u003e15 \/ 18\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cstrong\u003eSCREEN %\u003c\/strong\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e39% - 18\u003cbr\u003e30% - 17\u003cbr\u003e28% - 15\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eMOISTURE CONTENT:\u003c\/strong\u003e 10.5%\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cstrong\u003eBEAN DENSITY:\u003c\/strong\u003e 70.5 Kg\/hl\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis lot's process begins with hand-picked mature cherries that are washed, floated, and oxidised for 48 hours. The cherries are then placed in tanks submerged in water, and the temperature is raised from 15°C to 50°C. An anaerobic fermentation phase starts in hermetically sealed containers with yeast added to modulate the profile through the alcoholic metabolism of microorganisms for 48 hours. Drying begins with a fast process to fix flavours and then slowly preserve the physical integrity of the seed. This process includes mechanical drying for 24 hours and then a solar patio for two weeks. The cherries are stabilised for four weeks in closed plastic bags.\u003c\/p\u003e\n\u003ch3\u003eAbout Las Flores\u003c\/h3\u003e\n\u003cp\u003eThe Las Flores Farm is located in the Huila Region of Colombia at 1730 masl. Spanning over 14 hectares, the farm produces two coffee crops per season – the main crop is harvested from February to March, and the mid-crop from September to October.\u003c\/p\u003e\n\u003cp\u003eBegun in 1990 by the matriarch of the Vergara family, who was dedicated to raising 18,000 coffee trees. Each year the family continued to plant more\u003cbr\u003eseedlings until they reached 90,000 coffee trees.\u003c\/p\u003e\n\u003cp\u003eIn 2006 Las Flores participated in the Cup of Excellence. From that moment the family began their journey into the world of specialty and\u003cbr\u003edifferentiated coffees. Dedicated to several years of testing, learning and a lot of experience, the family took time to identify what profiles their\u003cbr\u003ecoffees had and how they could be improved agronomically and in the cup.\u003c\/p\u003e\n\u003cp\u003eNow three generations on, owner Edilberto Vergara with the help of his son Jhoan, has begun to adjust production and improve the post-harvest processes. Today they propagate varieties such as: Pink Bourbon, Tabi, Java, Maracaturra. In addition, they have implemented fermentation processes in exotic varieties such as Wush Wush and Bourbon Sidra.\u003c\/p\u003e\n\u003cp\u003eAll the coffee at Las Flores is handpicked and naturally dried to ensure consistency in quality. Different fermentation techniques such as oxidation\u003cbr\u003efollowed by anaerobic process and fermentation in bags is used to create unique flavour profiles.\u003c\/p\u003e\n\u003ch3\u003eAbout Chiroso VARIETAL\u003c\/h3\u003e\n\u003cp\u003eChiroso is a mutation of an Ethiopian Landrace found initially in Colombia in the province of Antioquia (Urrao). It is a rare variety to find, which stands out both in the appearance of elongated beans and its sensory traits.\u003c\/p\u003e\n\u003cp\u003eThis long bean variety was discovered growing in the area surrounding the small town of Urrao, and initially cultivated by the coffee farmer, Jose Arcadio Caro, who was Pergamino’s first allied producer in the region.\u003c\/p\u003e\n\u003cp\u003eOriginally cultivated for its resilience and high productivity in the cool climate and high elevations of the area, it is now being celebrated for its complex and floral cup profile.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 480g","offer_id":41632601669668,"sku":"colombia_las_flores_chiroso_480g","price":119.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 320g","offer_id":41632601636900,"sku":"colombia_las_flores_chiroso_320g","price":82.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":41632601604132,"sku":"colombia_las_flores_chiroso_160g","price":42.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 480g","offer_id":42857659596836,"sku":"r2_colombia_las_flores_chiroso_480g","price":119.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42857659564068,"sku":"r2_colombia_las_flores_chiroso_320g","price":82.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42857659531300,"sku":"r2_colombia_las_flores_chiroso_160g","price":42.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 480g","offer_id":42857659498532,"sku":"r1_colombia_las_flores_chiroso_480g","price":119.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":42857659465764,"sku":"r1_colombia_las_flores_chiroso_320g","price":82.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":42857659432996,"sku":"r1_colombia_las_flores_chiroso_160g","price":42.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/colombia_las_flores_chiroso_480g_e480bad0-c8e7-42a8-b71a-be3a15878d1c.png?v=1783415147"},{"product_id":"colombia-la-divisa-gesha-washed-signature-series","title":"Colombia | La Divisa | Gesha Washed | Signature Series","description":"\u003cdiv\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Sebastian Gomez\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eSebastian Gomez comes from a traditional coffee family. He along with his father owns La Divisa Farm, a 13-hectare farm, located at 1.700, in Circasia, Quindío. On the farm, they have some beautiful shade trees such as Guamo, Guayacan, Gualandai, and Nogal.\u003c\/p\u003e\n\u003cp\u003eSebastian is a young farmer and along with his wife both work on the coffee duties and administrative matters. His father, John, has been working in coffee for more than 30 years and has been taking care of the coffee farm since he bought the farm in 1995. Sebastian started to be more involved in coffee in 2014 when he came back To Colombia. Sebastian could witness the specialty movement in other countries, so he decided to be more involved in coffee and it was when they decided to focus on specialty coffee. They planted varieties such as Gesha and Pink Bourbon.\u003c\/p\u003e\n\u003cp\u003eSebastian shared that they knew they were about to wait and just let their hard work speak out. It was three years after they could see the marvellous result. Sebastian tells us that 10 years later, quantity was the focus, but now they see a radical change since now the focus in the coffee industry is quality. Now they want to do differentiated coffees since they know that is what the market demands too.\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the Gesha Varietal\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eGesha (also spelled Gesha) is known for its exceptional cup quality, especially when grown at high altitudes. Gesha was first discovered in Abyssinia, Ethiopia in 1931. It was planted in Panama for the first time in 1963 and in Colombia in 2005 - the name supposedly derives from Ethiopia's Gori Gesha forest.\u003c\/p\u003e\n\u003cp\u003eThere is some confusion with several genetically distinct varieties that have all been called Gesha, but the most famous variety is the Panama one. The variety was brought to Lyamungu research station in Tanzania and from there to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in 1953. At CATIE, the variety was logged as T2722. CATIE distributed T2722 across Panama in the 1960s for its Coffee Leaf Rust (CLR) resistance, but its brittle branches meant it was not widely planted.\u003c\/p\u003e\n\u003cp\u003ePanama Gesha reached its modern fame in 2005 when a Gesha lot won the \"Best of Panama\" competition and broke contemporary records at over $20\/pound. DNA analysis has demonstrated that the Panama Gesha descended from T2722 is distinct and uniform. Today, Gesha is known for its delicate florals, jasmine and stone fruit.\u003c\/p\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 480g","offer_id":41632647020580,"sku":"colombia_la_divisa_480g","price":90.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 320g","offer_id":41632646987812,"sku":"colombia_la_divisa_320g","price":62.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":41632646955044,"sku":"colombia_la_divisa_160g","price":32.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 480g","offer_id":43024919920676,"sku":"r1_colombia_la_divisa_480g","price":90.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":43024919887908,"sku":"r1_colombia_la_divisa_320g","price":62.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":43024919855140,"sku":"r1_colombia_la_divisa_160g","price":32.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 480g","offer_id":43024920018980,"sku":"r2_colombia_la_divisa_480g","price":90.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":43024919986212,"sku":"r2_colombia_la_divisa_320g","price":62.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":43024919953444,"sku":"r2_colombia_la_divisa_160g","price":32.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/colombia_la_divisa_480g_d3d2e2c8-9721-4e4f-9e0f-da2934db85fe.png?v=1783415146"},{"product_id":"colombia-castellon-bourbon-aruzi-washed-signature-series","title":"Colombia | Castellon | Bourbon Aruzi Washed | Signature Series","description":"\u003cdiv\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eOther Information\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cstrong\u003eGrowing Temperatures:\u003c\/strong\u003e 15-25 degrees\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003ch3\u003eAbout Castellon \u0026amp; Jairo Arcila\u003c\/h3\u003e\n\u003cp\u003eThis coffee was grown by Jairo Arcila at the farm Castellon. This coffee is harvested following strict ripeness criteria, floated and hand-sorted to remove any defects. Cherries were then exposed to 30 hours of underwater fermentation before being pulped. The parchment was then gently washed and then dried in temperature-controlled conditions until ideal moisture content was achieved. \u003c\/p\u003e\n\u003cp\u003eJairo Arcila is a third-generation coffee grower from Quindio, Colombia. He is married to Luz Helena Salazar and they have two children together, Carlos and Felipe Arcila, who are the co-founders of Cofinet. Jairo’s first job was at Colombia’s second-largest\u003cbr\u003eexporter, working as their Mill Manager for over 40 years until his retirement in 2019. Jairo bought his first coffee farm, Finca La Esmeralda, in 1987 and this is where he planted his first Caturra lot. He was fortunate enough to earn money by producing coffee on his farm in addition to working full time. \u003c\/p\u003e\n\u003cp\u003eUsing his savings, Jairo slowly managed to purchase five additional farms. After Esmeralda came Villarazo, Mazatlan, Santa Monica, Maracay and then Buenos Aires. During the harvest period, Jairo is able to provide a number of jobs to locals which has a significant economic impact on their community.\u003c\/p\u003e\n\u003cp\u003eJairo has received great advice and guidance from his sons who are now experts in producing Specialty Coffee. With their help, Jairo has greatly improved the picking, sorting, and processing of his coffees. His sons have also guided Jairo in the production of exotic varieties. He now grows varieties like Pink Bourbon, Java, Papayo, and Gesha growing across all his farms. The guidance from his sons has empowered Jairo and given him the tools needed to produce fantastic coffees with amazing flavour profiles.\u003c\/p\u003e\n\u003cp\u003eBesides coffee, Jairo also grows other agricultural products on his farms such as mandarin, orange, plantain, and banana. Jairo enjoys starting the day with a really good breakfast! But most importantly, he enjoys spending time with his family.\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Bourbon Aruzi\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eThis variety was discovered in Inza, Cauca when a coffee tree was found to look very different from the typical coffee grown in the region. This unknown variety had a higher yield and was more resistant. As a result, some farmers began to grow this variety. Subsequently, the seeds were studied by a laboratory in London which found that the\u003cbr\u003egenetics and structure were similar to Bourbon Aruzi, a variety grown in Ethiopia\u003c\/p\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 480g","offer_id":41684777599012,"sku":"colombia_castellon_bourbon_aruzi_washed_480g","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 320g","offer_id":41684777566244,"sku":"colombia_castellon_bourbon_aruzi_washed_320g","price":41.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":41684777500708,"sku":"colombia_castellon_bourbon_aruzi_washed_160g","price":22.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 480g","offer_id":42886091046948,"sku":"r1_colombia_castellon_bourbon_aruzi_washed_480g","price":60.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42886091014180,"sku":"r1_colombia_castellon_bourbon_aruzi_washed_320g","price":41.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42886090981412,"sku":"r1_colombia_castellon_bourbon_aruzi_washed_160g","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 480g","offer_id":42886091145252,"sku":"r2_colombia_castellon_bourbon_aruzi_washed_480g","price":60.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":42886091112484,"sku":"r2_colombia_castellon_bourbon_aruzi_washed_320g","price":41.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":42886091079716,"sku":"r2_colombia_castellon_bourbon_aruzi_washed_160g","price":22.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/colombia_castellon_bourbon_aruzi_washed_480g_1764b774-d913-4297-8c96-c56c99520fa1.png?v=1783415069"},{"product_id":"jacks-magic-beans","title":"Jacks Magic Bean Blend","description":"\u003cp\u003eCurrent seasonal blend includes\u003cbr\u003e\u003cstrong\u003eBrazil 67%\u003c\/strong\u003e - \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/brazil-recreio-arara-natural\"\u003eRecreio Arara Natural\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eEthiopia 33%\u003c\/strong\u003e - \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/ethiopia-chelchele-heirloom-washed-grade-1\"\u003eChelchele Heirloom Washed Grade 1\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eSomersby Blend is our darker, more refined alternative to Darkside. Built on a higher quality Brazil as the heavy base and roasted to a similar development level, it delivers depth and richness without the aggressive smokiness of Robusta.\u003c\/p\u003e\n\u003cp\u003eBrazil provides chocolate, nut, and caramel tones, while Ethiopia adds just enough fruit character to keep the cup lively. Roasted just before second crack, this blend is smooth, powerful, and satisfying, especially for those who love darker coffee but still want clarity and sweetness.\u003c\/p\u003e\n\u003cp\u003eThink of Somersby as a darker coffee done with restraint.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Espresso, milk drinks, stovetop\u003cbr\u003e\u003cstrong\u003eStyle:\u003c\/strong\u003e Dark, smooth, structured\u003c\/p\u003e\n\u003ch3\u003eF.A.Q. - How does this compare to our other blends?\u003c\/h3\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; height: 274.312px;\"\u003e\n\u003cthead\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003cth style=\"height: 39.1875px; width: 16.1002%;\"\u003eBlend\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 24.1503%;\"\u003eOrigins\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 11.6279%;\"\u003eRoast Style\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 11.8068%;\"\u003eWeight Loss\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 13.9535%;\"\u003eStrength Level\u003c\/th\u003e\n\u003cth style=\"height: 39.1875px; width: 22.3614%;\"\u003eWhy it tastes this way\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend\"\u003e\u003cstrong\u003eCoastal Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBrazil · Uganda · Vietnam Robusta\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eMedium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~13.9%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●● Medium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eRobusta adds body and crema\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend-dark-side\"\u003e\u003cstrong\u003eCoastal Darkside\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eSame as Coastal\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eDark\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~16%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●●●● Strong\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eDark roast + Robusta intensity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/somersby-blend\"\u003e\u003cstrong\u003eSomersby Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBrazil 67% · Ethiopia 33%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eDark\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~16%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●●● Strong\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eDark Arabica, smoother profile\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/Bouddi-blend\"\u003e\u003cstrong\u003eBouddi Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eColombia 67% · Ethiopia 33%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eMedium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~13.5%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●● Medium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eLighter roast, higher clarity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/frederiks-reserve-blend\"\u003e\u003cstrong\u003eFrederiks Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBrazil 50% · Ethiopia 50%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eMedium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~13.2%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●● Medium\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eLighter roast, higher clarity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr style=\"height: 39.1875px;\"\u003e\n\u003ctd style=\"height: 39.1875px; width: 16.1002%;\"\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/becs-blend\"\u003e\u003cstrong\u003eBecs Blend\u003c\/strong\u003e\u003c\/a\u003e\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 24.1503%;\"\u003eBrazil 67% · Colombia 33%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.6279%;\"\u003eDark\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 11.8068%;\"\u003e~18%\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 13.9535%;\"\u003e●●●●● \u003cbr\u003eExtra Strong\u003c\/td\u003e\n\u003ctd style=\"height: 39.1875px; width: 22.3614%;\"\u003eVery Dark\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch2\u003eRoast strength vs roast darkness\u003c\/h2\u003e\n\u003cp\u003eA \"strong\" coffee doesn't always mean a darker roast.\u003c\/p\u003e\n\u003cp\u003eWhen coffee is roasted darker, it \u003cstrong\u003etastes\u003c\/strong\u003e stronger because bitterness, smoke, and roast flavours become more dominant. That heavy, bold flavour is what most people describe as strength.\u003c\/p\u003e\n\u003cp\u003eBut as coffee is roasted darker, something else happens.\u003c\/p\u003e\n\u003ch3\u003eWhat happens as coffee gets darker\u003c\/h3\u003e\n\u003cp\u003eAs roasting continues:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eNatural sugars caramelise, then burn\u003c\/li\u003e\n\u003cli\u003eAcidity drops\u003c\/li\u003e\n\u003cli\u003eOrigin flavours fade\u003c\/li\u003e\n\u003cli\u003eOils move to the surface of the bean\u003c\/li\u003e\n\u003cli\u003eThe coffee becomes heavier, more bitter, and less nuanced\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eVery dark roasts can taste intense, but they often lose clarity and sweetness. The shiny, oily surface you see on dark beans is a sign that the roast has broken down the bean structure and pushed oils outward.\u003c\/p\u003e\n\u003cp\u003eThis is why darker coffee tastes bold and smoky, but not necessarily complex.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eSo what actually makes a coffee feel strong?\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour strength\u003c\/strong\u003e comes from:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRoast depth\u003c\/li\u003e\n\u003cli\u003eCoffee species, Robusta tastes stronger than Arabica\u003c\/li\u003e\n\u003cli\u003eBrew ratio and extraction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCaffeine\u003c\/strong\u003e, on the other hand:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIs higher in Robusta than Arabica\u003c\/li\u003e\n\u003cli\u003eChanges only slightly with roast level\u003c\/li\u003e\n\u003cli\u003eIs more affected by dose than darkness\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn other words, a coffee can taste very strong while containing less caffeine, and a lighter coffee can still pack a serious caffeine hit.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch2\u003eHow we think about roasting\u003c\/h2\u003e\n\u003cp\u003eWe roast each blend to suit its purpose.\u003c\/p\u003e\n\u003cp\u003eSome are pushed darker for body and boldness. Others are roasted lighter to preserve sweetness, clarity, and origin character. Strength on our bags refers to \u003cstrong\u003eflavour\/darkness intensity\u003c\/strong\u003e, not how much caffeine you will get.\u003c\/p\u003e\n\u003cp\u003eIf you want help choosing, our blend comparison table is the easiest place to start.\u003c\/p\u003e\n\u003ch3\u003eWhat this means for our blends\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/becs-blend\"\u003e\u003cstrong\u003eBecs Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eTastes the strongest due to it being roasted the darkest.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend-dark-side\"\u003e\u003cstrong\u003eCoastal Darkside\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eNext strongest and also contains higher caffeine due to its Robusta content.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/somersby-blend\"\u003e\u003cstrong\u003eSomersby Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eTastes dark and bold, but is 100% Arabica, so caffeine is lower than Darkside despite a similar roast depth.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/coastal-blend\"\u003e\u003cstrong\u003eCoastal Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eBalanced strength, with moderate caffeine from its Robusta component.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/frederiks-reserve-blend\"\u003e\u003cstrong\u003eFrederiks Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eBright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/Bouddi-blend\"\u003e\u003cstrong\u003eBouddi Blend\u003c\/strong\u003e\u003c\/a\u003e\u003cbr\u003eBright and lighter tasting, but still contains plenty of caffeine. It just doesn't taste as heavy, fantastic as black and ok with milk.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":43231533334564,"sku":"jacks-magic-beans-1000g","price":49.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 400g","offer_id":43231533367332,"sku":"jacks-magic-beans-400g","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 200g","offer_id":43231533400100,"sku":"jacks-magic-beans-200g","price":16.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 1000g","offer_id":43517335830564,"sku":"r2_jacks-magic-beans-1000g","price":49.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 400g","offer_id":43517335863332,"sku":"r2_jacks-magic-beans-400g","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 200g","offer_id":43517335896100,"sku":"r2_jacks-magic-beans-200g","price":16.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":43517335928868,"sku":"r3_jacks-magic-beans-1000g","price":49.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 400g","offer_id":43517335961636,"sku":"r3_jacks-magic-beans-400g","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 200g","offer_id":43517335994404,"sku":"r3_jacks-magic-beans-200g","price":16.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 1000g","offer_id":42602049077284,"sku":"r1_jacks-magic-beans-1000g","price":49.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 400g","offer_id":42040784322596,"sku":"r1_jacks-magic-beans-400g","price":23.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 200g","offer_id":41819007123492,"sku":"r1_jacks-magic-beans-200g","price":16.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/u2327984196_Jack_Reaching_the_Clouds_Clutching_His_Coffee_Ami_3_0a34886b-7efa-4432-aecc-d6faeaecb846.png?v=1737417475"},{"product_id":"colombia-jardines-del-encanto-felipe-arcila-red-gesha-natural-ef2-signature-series","title":"Colombia | Jardines Del Encanto | Felipe Arcila | Red Gesha Natural EF2 | Signature Series","description":"\u003cdiv\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eOther Information\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003e\u003cstrong\u003eGrowing Temperatures:\u003c\/strong\u003e 12-28 degrees\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis coffee was exposed to a dry aerobic fermentation of 24 hours before being placed inside Grainpro bags for 50 hours at a temperature below 22°C. Then the whole cherries were placed on raised beds until ideal moisture content was achieved.\u003cbr\u003eThis varietal was first discovered in Abyssinia, Ethiopia, in 1931. Gesha was planted in Panama for the first time in 1963 and in Colombia in 2005. We planted this variety in 2019, and the results have been successful! The soil and altitude of Jardines del Eden allow for the production of a sweet, floral, and complex profile.\u003c\/p\u003e\n\u003ch3\u003eWhat does EF2 mean?\u003c\/h3\u003e\n\u003cp\u003eEF2 refers to a specific coffee processing technique that stands for \"Extended Fermentation, 2nd stage.\" In coffee production, the EF2 process involves a two-stage fermentation method that allows for a longer, controlled fermentation period, enhancing the coffee's complexity and depth. Here’s a breakdown:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eExtended Fermentation\u003c\/strong\u003e: The coffee cherries are fermented longer than traditional methods, often in sealed or anaerobic environments. This prolonged fermentation allows natural sugars to develop more fully, creating unique flavours in the beans.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSecond Stage\u003c\/strong\u003e: This stage may involve moving the coffee to a different fermentation tank or changing the fermentation environment, which further refines the coffee's taste. By controlling variables like temperature, time, and oxygen levels, producers can develop specific flavour characteristics, often amplifying fruity, floral, and complex notes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThis two-stage approach in the EF2 process results in coffees with vibrant acidity, layered sweetness, and a rich, juicy mouthfeel, making it especially popular in specialty coffee circles.\u003c\/p\u003e\n\u003ch3\u003eAbout Felipe Arcila\u003c\/h3\u003e\n\u003cp\u003eFelipe Arcila is a pioneering figure in the specialty coffee world and a fourth-generation coffee grower who co-founded Cofinet with his brother, Carlos Arcila. Raised amidst Colombia's coffee traditions, Felipe initially pursued a career outside the family business, influenced by his father, Jairo Arcila, who advised against coffee farming due to its economic challenges. Felipe and Carlos both studied civil engineering and travelled to Australia for their master’s degrees, where Felipe’s fascination with Australia's vibrant coffee culture took root. This experience ignited his passion for specialty coffee, leading him to refocus on the potential of Colombian coffee and, ultimately, to co-found Cofinet in 2015.\u003c\/p\u003e\n\u003cp\u003eUpon returning to Colombia, Felipe and Carlos purchased Jardines del Edén, a farm devoted to cultivating exotic coffee varieties like Red Gesha. This variety is notable for its unique profile, which offers delicate floral notes, complex acidity, and a sweet, juicy body. Felipe's commitment to refining these complex flavours demonstrates his innovative approach to Colombian coffee production. His expertise in processing methods has allowed the Red Gesha to reach new levels of quality, showcasing distinct terroir expressions and complex flavour layers that have captivated international specialty coffee markets.\u003c\/p\u003e\n\u003cp\u003eCofinet, under Felipe and Carlos’s leadership, has become a renowned exporter of specialty coffee, focusing on high-quality, exotic varieties that highlight the diversity of Colombian coffee. Through experimental processing techniques and a commitment to sustainable practices, Felipe has not only revitalised his family’s coffee legacy but also positioned Colombian coffee on the global stage. The success of varieties like Red Gesha speaks to Felipe’s vision of transforming traditional coffee farming into a profitable, innovative venture that resonates with specialty coffee lovers worldwide.\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the Red Gesha EF2 Varietal\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eRed Gesha (also spelled Gesha) is an exotic and highly sought-after varietal renowned for its distinctive, complex flavour profile and aromatic qualities. Originating in Ethiopia and later cultivated in Central and South America, the Gesha varietal - particularly the Red Gesha - thrives in Colombia’s diverse microclimates. With a meticulous approach to cultivation and processing, growers like Felipe Arcila have brought out the varietal’s characteristic floral notes, vibrant acidity, and elegant sweetness, making it a standout in specialty coffee circles. Red Gesha’s unique attributes include jasmine and rose aromatics, along with stone fruit and berry undertones that reveal themselves more fully when the coffee is processed with innovative techniques like natural and anaerobic fermentation.\u003c\/p\u003e\n\u003cp\u003eFelipe’s Red Gesha Natural EF2 process adds a further layer of depth to the coffee’s profile. The EF2 method, a specific type of fermentation, enhances the coffee's body and sweetness by creating a balanced interplay between acidity and fruit-forward notes. Through this natural fermentation process, the Red Gesha develops a fuller, juicier mouthfeel, with heightened flavours of red fruits and a lingering finish. This intricate processing technique allows the Red Gesha to display a broad spectrum of flavours, transforming each cup into a complex, layered experience that reflects the commitment and innovation Felipe Arcila brings to Colombian coffee.\u003c\/p\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e\n\u003cp\u003e\u003cstrong\u003eCoffee in Colombia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee holds a rich and storied place in Colombia’s cultural and economic history. Colombia’s coffee-growing regions, characterised by fertile volcanic soils, high altitudes, and ideal climates, provide perfect conditions for cultivating Arabica beans, which thrive in these unique environments. This terroir contributes to the bright acidity, balanced body, and nuanced flavours typical of Colombian coffee, often with notes of citrus, tropical fruit, and chocolate. The coffee industry in Colombia has long been rooted in small-scale farming, with generations of families dedicating themselves to the craft of growing, harvesting, and processing coffee. This emphasis on tradition and quality has helped establish Colombia as one of the most respected coffee producers in the world.\u003c\/p\u003e\n\u003cp\u003eIn recent years, Colombian coffee has experienced a revival, thanks in part to the growing specialty coffee market. Producers, inspired by changing consumer demands, have explored new and experimental approaches to processing, such as natural, honey, and anaerobic fermentation methods, to diversify flavour profiles and showcase the country’s potential. With a focus on high-quality, traceable, and ethically sourced beans, Colombian coffee producers have embraced exotic varietals like Gesha and innovative cultivation practices, elevating the profile of Colombian coffee on the global stage. This movement has not only revitalised Colombia’s coffee industry but also encouraged sustainable practices and fair trade, providing more economic opportunities for smallholder farmers and drawing coffee enthusiasts from around the world.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 480g","offer_id":41911385260068,"sku":"col-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_480g","price":199.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 320g","offer_id":41911385227300,"sku":"col-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_320g","price":110.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":41911385194532,"sku":"co-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_160g","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 480g","offer_id":42886092652580,"sku":"r2_col-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_480g","price":199.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42886092619812,"sku":"r2_col-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_320g","price":110.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42886092587044,"sku":"r2_co-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_160g","price":60.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 480g","offer_id":42886092554276,"sku":"r1_col-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_480g","price":199.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":42886092521508,"sku":"r1_col-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_320g","price":110.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":42886092488740,"sku":"r1_co-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_160g","price":60.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/col-jardines-del-encanto-felipe-arcila-red-geisha-natural-ef2_480g_3363a11c-4ca8-47b9-8985-6248ea333aad.png?v=1783415123"},{"product_id":"ecuador-vinka-sidra-signature-series","title":"Ecuador | Vinka Farm | Carlos \u0026 Maria Fernanda | 2024 Sidra Natural Anaerobic","description":"\u003cp\u003e\u003cstrong\u003eTaste one coffee, in multiple processing methods.\u003cbr\u003e\u003c\/strong\u003eView the whole \u003ca href=\"http:\/\/centralcoastcoffee.com.au\/collections\/ecuador-vinka-farm-series\"\u003eVinka Farm Collection \u0026amp; story here.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eThis is our first directly sourced coffee — grown, processed, and shipped by Maria and Carlos from Vinka Farm in Loja, Ecuador.\u003c\/p\u003e\n\u003cp\u003eWe’ve secured four distinct lots of their Sidra varietal, each processed differently: Natural Anaerobic, Natural Oxidation, Honey, and Lactic Honey. Same cherries, different methods — and six unique cup profiles that show just how much processing changes flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOther Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrowing Temperatures\u003c\/strong\u003e: 12-24°C\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinka Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.\u003c\/p\u003e\n\u003cp\u003eEach micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. These cherries undergo innovative processes—ranging from anaerobic natural fermentation to lactic fermentation—to unlock diverse flavour profiles.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout Sidra Varietal from Vinka\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Sidra varietal is a unique Ethiopian landrace, not a hybrid, making it a pure genetic descendant from Ethiopia's rich coffee heritage. Brought to Ecuador through a research initiative, it combines exceptional cup quality with the potential for high productivity.\u003c\/p\u003e\n\u003cp\u003eSidra has gained international recognition for its complex sensory profile, often described as floral and fruity, with hints of blueberry, lime, honey, and blackberries. It also features a distinct menthol note, rarely found in other coffees, which sets it apart and attracts specialty coffee buyers worldwide.\u003c\/p\u003e\n\u003cp\u003eProducers and experts in Ecuador emphasise its outstanding agronomic traits: a medium-sized, robust plant with high germination rates, generous yields, and a stable, uniform behaviour in the field. Its versatility shines across various post-harvest processes, unlocking diverse flavour expressions.\u003c\/p\u003e\n\u003cp\u003eWith its growing acclaim, Sidra is poised to become a flagship coffee variety, rivalling the reputation of Gesha, and positioning Ecuador as a producer of some of the world’s most exquisite coffees.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCoffee in Ecuador\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEcuador is quickly gaining recognition in the coffee world for its high-quality specialty coffee production. With a combination of diverse microclimates, fertile volcanic soil, and dedicated producers like Maria Fernanda and Carlos, Ecuador is redefining what coffee lovers can expect from South America.\u003c\/p\u003e\n\u003chr\u003e\n\u003ch3\u003e\u003cstrong\u003eNatural Anaerobic\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eMain Tasting Notes: \u003c\/strong\u003eRaspberry Mandarin Floral\u003cstrong\u003e\u003cbr\u003eFlavour Profile:\u003c\/strong\u003e Jasmine, ripe peach, mango, clove, fruit liqueur, bright citrus acidity, very clean, silky body, floral grapefruit, and a honey caramel finish.\u003cbr\u003e\u003cstrong\u003eMouthfeel\u003c\/strong\u003e: Bright and vibrant, with pronounced citrus acidity and a silky body.\u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e: This coffee shines with brilliant acidity and complex fruity and floral notes. A favourite for those who enjoy vibrant and clean cups with a bright finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it processed?\u003c\/strong\u003e The cherries are placed in a hermetic PVC tank to ferment in a CO2-rich, oxygen-free (anaerobic) environment. This occurs in the solid phase, meaning the cherries remain intact. During this process, the fermentation is exogenous, as sugar breakdown happens outside the cherry peel. Fermentation continues until the pH reaches approximately 3.9. Afterwards, the cherries are dried on shaded, stacked beds until they reach a humidity level of 13%. Once dried, the cherries are stored until they are ready for export.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":41975977607204,"sku":"vinka_nat_320g","price":99.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":41975977574436,"sku":"vinka_nat_160g","price":55.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42728322531364,"sku":"r_vinka_nat_320g","price":99.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42728322498596,"sku":"r_vinka_nat_160g","price":55.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/vinka_nat_320g_6a7cc92e-3a3c-4877-92e3-f9718344929b.png?v=1783831567"},{"product_id":"colombia-potosi-tres-dragones-caturra-colombia-bourbon-castillo-natural","title":"Colombia | Potosi (Tres Dragones) | Caturra \/ Colombia \/ Bourbon \/ Castillo Natural","description":"\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003e\u003cmeta charset=\"utf-8\"\u003eOther Information\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003cbr\u003e\u003cstrong\u003eBEAN DENSITY:\u003c\/strong\u003e 68.9 Kg\/hl\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eMOISTURE CONTENT:\u003c\/strong\u003e 10.7%\u003cbr\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e Excelso\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cstrong\u003eAroma(8\/10)\u003c\/strong\u003e: Tropical, orange zest\u003cbr\u003e\u003cstrong\u003eSweetness(8\/10)\u003c\/strong\u003e: Orange marmalade-like sweetness\u003cbr\u003e\u003cstrong\u003eFlavour(8.5\/10)\u003c\/strong\u003e: Orange, tropical, cherry liquor, dark chocolate\u003cbr\u003e\u003cstrong\u003eAftertaste(8\/10)\u003c\/strong\u003e: Medium-length, black tea-like aftertaste\u003cbr\u003e\u003cstrong\u003eAcidity(8\/10)\u003c\/strong\u003e: Medium-high, winey acidity\u003cbr\u003e\u003cstrong\u003eMouthfeel\/Body(8.5\/10)\u003c\/strong\u003e: Round mouthfeel and medium body\u003cbr\u003e\u003cstrong\u003eBalance \u0026amp; Overall(8\/10)\u003c\/strong\u003e: This coffee is complex, packed with sweet fruity notes and winey acidity. \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cspan\u003eTres Dragones Drying method\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eTres Dragones is named after three furnaces used to dry coffee on the Potosi farm. Sparks from the furnaces caused a fire that burned down the farmhouse. \u003cbr\u003eAfter being fermented for 19-22 hours, the coffee is pulped and fermented again for 35 hours. It is then left to dry for 48 hours in a silo before being transferred to solar driers for approximately 15 days of rest.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout La Esperanza \u0026amp; \u003cspan\u003eRigoberto and Luis Eduardo Herrera\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eGranja La Esperanza is a group of 6 farms in El Valle del Cauca and Cundinamarca owned by Rigoberto and Luis Eduardo Herrera, two brothers from a traditional coffee family. Their grandfather owned a very large Hacienda in the region of Trujillo that was slowly sold off over decades.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe Herreras left Colombia in the 1970’s to study engineering abroad but returned in 1998 with a dream to reconstruct their grandfather’s Hacienda and get back into coffee farming. Cafe Granja La Esperanza has taken great strides under the brothers leadership and forward thinking vision. In the last decade, the farm has moved from traditional 'C' market coffees, to the more delicate and exquisite varieties coveted by the specialty coffee industry.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe farm looks like a garden full of different coffee varietals and is one of the most progressive and experimental farms in the world. What we are witnessing here is an approach more akin to the rigours of fine wine-making where varieties are chosen more for their flavour attributes than their disease resistance. Many innovations have led to this excellence in the cup.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eA hand picked group of pickers for example are trained to pick only the ripest cherries and are paid by the day, rather than the weight to discourage filling up baskets with unripe fruit. Rigoberta describes the 3 pillars upon which their control of coffee quality is built as 'The Genetic Material of the Variety, the Terroir and the Human Talent. Of the 3, the people who work at Granja La Esperanza are the most important resource'. This enlightened approach doesn't stop there - every delivery to the mill is tested with a brix meter, to measure sugar levels in the fruit -  also a wine industry practice.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe processing and drying can then be adjusted accordingly. There are actually 95 different quality hurdles in place for the beans to negotiate from nursery to port! This tremendous investment of human resources, time, energy and money can only come about through total dedication.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003eAbout Tres Dragones\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eHybrid of Hybrid-de-Timor and Caturra\u003c\/strong\u003e is a coffee cultivar created through deliberate cross-breeding efforts to combine desirable traits from both parents. This hybrid is often discussed in the context of improving coffee cultivation in Colombia, where challenges like leaf rust, quality consistency, and yield optimisation are significant.\u003c\/p\u003e\n\u003ch3\u003eParent Varieties:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eHybrid-de-Timor\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA naturally occurring hybrid between \u003cem\u003eArabica\u003c\/em\u003e (Coffea arabica) and \u003cem\u003eRobusta\u003c\/em\u003e (Coffea canephora) found in Timor.\u003c\/li\u003e\n\u003cli\u003eKnown for its high resistance to coffee leaf rust (\u003cem\u003eHemileia vastatrix\u003c\/em\u003e), a devastating fungal disease.\u003c\/li\u003e\n\u003cli\u003eIntroduces resilience and hardiness to the offspring.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eCaturra\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eA natural mutation of Bourbon discovered in Brazil.\u003c\/li\u003e\n\u003cli\u003eDwarf variety, making it more manageable and higher-yielding under proper care.\u003c\/li\u003e\n\u003cli\u003eProduces high-quality coffee with bright acidity and complex flavours, highly prized in specialty markets.\u003c\/li\u003e\n\u003cli\u003eSusceptible to leaf rust, which limits its viability in regions with high disease pressure.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eThe Hybrid in Colombia:\u003c\/h3\u003e\n\u003cp\u003eThis hybrid combines the strengths of its parents:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLeaf Rust Resistance\u003c\/strong\u003e: Inherited from Hybrid-de-Timor, making it suitable for areas affected by rust outbreaks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCup Quality\u003c\/strong\u003e: From Caturra, ensuring the beans meet the standards of the specialty coffee market.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompact Growth\u003c\/strong\u003e: Easier to manage, thanks to the dwarfing characteristic of Caturra.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYield\u003c\/strong\u003e: Maintains good productivity levels, critical for farmers' economic sustainability.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eImpact on Colombian Coffee Cultivation:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eImproved Disease Resistance\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCoffee farmers in Colombia face significant challenges with leaf rust due to the country's humid and warm climate. The hybrid provides a more sustainable option compared to older, more susceptible varieties like Typica and Bourbon.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAdaptation to Changing Climates\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eThe hybrid is better equipped to withstand the impacts of climate change, including higher temperatures and erratic weather patterns.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eEconomic Stability for Farmers\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eHigher yields, combined with improved disease resistance, lower the cost of fungicides and other inputs, making coffee farming more profitable.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSpecialty Coffee Market\u003c\/strong\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhile hybrids with Robusta ancestry can sometimes face scepticism in specialty markets, this hybrid balances resilience with high-quality cup characteristics, making it appealing to both farmers and consumers.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eKey Varietals in Colombia:\u003c\/h3\u003e\n\u003cp\u003eIn Colombia, this hybrid and other similar varieties (e.g., Castillo, Colombia, Tabi) have been promoted by the \u003cstrong\u003eNational Federation of Coffee Growers of Colombia (FNC)\u003c\/strong\u003e as part of efforts to enhance productivity and disease resistance while maintaining the country's reputation for producing high-quality coffee.\u003c\/p\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42027523440676,"sku":"col_la_esp_320g","price":42.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":43144175484964,"sku":"r1_col_la_esp_320g","price":42.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 320g","offer_id":43144175517732,"sku":"r2_col_la_esp_320g","price":42.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/col_la_esp_320g_2d86fc3d-3131-4355-8c93-f8403e845b34.png?v=1783977608"},{"product_id":"ethiopia-yirgacheffe-gargari-heirloom-cm-natural-amber-pr16-signature-series","title":"Ethiopia | Yirgacheffe Gargari | Heirloom CM Natural, Amber PR16 | Signature Series","description":"\u003ch3\u003eMore info about this coffee\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCoffees grow in small farmers backyards, known as “garden coffee”\u003c\/li\u003e\n\u003cli\u003eHand sorting of only ripe, red cherries at 20-22º Brix\u003c\/li\u003e\n\u003cli\u003eCherries are placed inside sealed tanks and filled with CO2 pushing oxygen out\u003c\/li\u003e\n\u003cli\u003eControlled yeast activity, temperature and humidity of tanks\u003c\/li\u003e\n\u003cli\u003eShort anaerobic fermentation time at warm temperatures enhanced tropical fruit qualities\u003c\/li\u003e\n\u003cli\u003eCherries dried on drying beds in thick stacks to slow drying time and bring thick texture\u003c\/li\u003e\n\u003cli\u003eDrying takes typically 25-30 days to reduce moisture content to 10-12%\u003c\/li\u003e\n\u003cli\u003eDried beans are then stored in the dried cherry pod for protection and to maximise fruit flavours until milling and export preparation where further hand sorting and colour sorting is conducted to improve overall quality\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Gutity:\u003c\/strong\u003e\u003cbr\u003eThere are multiple reasons why we find Ethiopian naturals to be so pleasing, rounded and cohesive, but a major factor that plays to the advantage of the natural processing method is the weather. The weather across the Yirgacheffe Region is incredibly reliable and predictable. During the harvesting months, the air is dry, and the sun shines with little rainfall interference. The days are warm and the nights are cool, which means most beds do not require the use of a plastic cover for protection. When we consider these conditions and pair it with the vast array of wild genetic mutations of the coffee trees, it can become clear why we find the Ethiopian naturals to have such a balanced cup profile, reliably season after season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoffee in Ethiopia:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eWhile Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavours. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.\u003c\/p\u003e\n\u003cp\u003eThe exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.\u003c\/p\u003e\n\u003cp\u003eMost producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertiliser or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 480g","offer_id":42049003290660,"sku":"eth_gargari_nat_480g","price":64.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 320g","offer_id":42049003257892,"sku":"eth_gargari_nat_320g","price":44.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 160g","offer_id":42049003225124,"sku":"eth_gargari_nat_160g","price":24.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 480g","offer_id":43683978117156,"sku":"r1_eth_gargari_nat_480g","price":64.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":43683978084388,"sku":"r1_eth_gargari_nat_320g","price":44.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":43683978051620,"sku":"r1_eth_gargari_nat_160g","price":24.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 480g","offer_id":43683978215460,"sku":"r2_eth_gargari_nat_480g","price":64.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":43683978182692,"sku":"r2_eth_gargari_nat_320g","price":44.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":43683978149924,"sku":"r2_eth_gargari_nat_160g","price":24.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/eth_gargari_nat_480g_8689928b-edd8-42f4-8de2-7508e1c4adc5.png?v=1783415248"},{"product_id":"bolivia-carmelita-caturra-coco-natural","title":"Bolivia | Carmelita | Caturra Coco Natural","description":"\u003ch3\u003eView our other \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/bolivia-agricafe-sol-de-la-manana-los-rodriguez-coffee-collection\"\u003eBolivia coffees\u003c\/a\u003e\n\u003c\/h3\u003e\n\u003ch3\u003eAbout Carmelita\u003c\/h3\u003e\n\u003cp\u003eThis coffee was produced by Carmela Aduviri in Copacabana, a small and remote settlement 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 elevations, rich soil, and wide daily temperature ranges providing the perfect conditions to produce exceptional coffee. Carmelita farm is around three hectares in size and sits at an elevation of 1,400–1,550 metres above sea level. Because the region is so steep, the farm is laid out across five ‘floors,’ and contains a number of corridors to make the picking and loading of the cherries easier.\u003c\/p\u003e\n\u003ch3\u003eAbout Carmela Aduviri\u003c\/h3\u003e\n\u003cp\u003eCarmela moved to the region when she was 25, and has spent almost 50 years working in coffee, all while raising eight children. Carmela is a member of Agricafe’s Sol de la Mañana program, which is aimed at improving infrastructure and farming practices at farm level to create a more sustainable future for coffee in Bolivia. Since joining in 2014, Carmela has built a vibrant coffee nursery and learned to prune, feed, and manage her coffee plantation to increase her yields. The program has encouraged her to invest in her plantation and take a long-term view towards coffee farming. In doing so she has established the foundations for a more sustainable, and ultimately more profitable, future for her family. Carmelita farm is planted with a mix of Caturra and Catuaí variety trees, with a little bit of Java.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Caturra Coco Natural\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cbr\u003eThe Coco Natural processing method used for this Caturra bean is an innovative approach where whole coffee cherries are dried with the skin intact, allowing the fruit to impart more flavour into the beans. By controlling the drying environment carefully, the beans are exposed to the natural sugars and compounds in the cherry, resulting in more intense fruity and floral notes.\u003c\/p\u003e\n\u003cp\u003eThis method enhances the complexity of the cup profile, often highlighting tropical fruit and delicate sweetness. The Coco Natural process also aligns with sustainable farming practices, as it maximises the use of natural resources and minimises waste.\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003ch3\u003eCoffee in Bolivia\u003c\/h3\u003e\n\u003c\/dt\u003e\n\u003cdt\u003e\n\u003cp\u003eCoffee production in Bolivia has evolved significantly, with the country now producing some of the world's finest specialty coffees. Coffee is primarily grown in regions like Caranavi, which boasts high altitudes and favourable microclimates that are ideal for cultivating specialty varieties like Caturra. Bolivian coffee is prized for its unique flavour profiles, often characterised by a bright acidity, floral notes, and a refined sweetness.\u003c\/p\u003e\n\u003cp\u003eIn recent years, Bolivian coffee farmers, like the Aduviri, have embraced innovative farming and processing techniques to enhance quality. Efforts to improve sustainability, infrastructure, and coffee processing have bolstered Bolivia's standing in the global coffee market. However, challenges like low yields and logistical difficulties still affect the industry, making it a niche but highly sought-after origin for premium coffee buyers.\u003c\/p\u003e\n\u003ch3\u003eAbout Agricafe, Los Rodríguez \u0026amp; Sol de la Mañana\u003c\/h3\u003e\n\u003cp\u003eThis coffee was produced within Bolivia’s most advanced specialty coffee system, led by the Rodríguez family through their company Agricafe. Founded in 1986, Agricafe operates as a vertically integrated producer, processor, and exporter, combining their own estate farms, known as Los Rodríguez, with their Sol de la Mañana producer program. Their estate farms include Buena Vista, Las Alasitas, La Linda, El Fuerte, Santa Rosa, Floripondio, Waliki, and La Llama, located across the Caranavi region and Samaipata at elevations typically ranging from 1,400 to 1,850 metres above sea level. These farms serve as both production sites and research centres, where agronomy, varietal selection, and advanced fermentation techniques are continuously refined.\u003c\/p\u003e\n\u003cp\u003eAlongside these estate farms, Agricafe operates the Sol de la Mañana program, a long-term producer education initiative supporting independent smallholder farms such as Carmelita and others throughout the Caranavi region. This program provides structured training in farm management, harvesting, and processing, helping producers dramatically improve both quality and sustainability. Cherries from both estate farms and Sol de la Mañana producers are delivered to Agricafe’s Buena Vista mill, where coffees are sorted, fermented, dried on raised beds, and prepared for export with strict lot separation and full traceability.\u003c\/p\u003e\n\u003cp\u003eThis integrated structure allows each coffee to express its distinct farm origin while benefiting from Agricafe’s advanced processing infrastructure and quality control systems. Techniques such as Coco Natural fermentation are executed with precision at the mill level, producing highly expressive flavour profiles while maintaining complete traceability from farm to export. You can explore more coffees produced within this system, including rare Gesha, Caturra, and Java lots, in our \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/bolivia-agricafe-sol-de-la-manana-los-rodriguez-coffee-collection\"\u003eBolivia Agricafe and Los Rodríguez collection\u003c\/a\u003e, representing some of the most progressive and sought-after coffees currently available in Australia.\u003c\/p\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":43586759753764,"sku":"BOL0209_1000g","price":109.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 320g","offer_id":42158470463524,"sku":"BOL0209_320g","price":36.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 1000g","offer_id":43586759819300,"sku":"r1_BOL0209_1000g","price":109.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":43586759786532,"sku":"r1_BOL0209_320g","price":36.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":43586759884836,"sku":"r2_BOL0209_1000g","price":109.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":43586759852068,"sku":"r2_BOL0209_320g","price":36.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/BOL0209_320g_4a6845d2-5ab1-476d-a120-d03acc077f7d.png?v=1783286655"},{"product_id":"bolivia-el-fuerte-los-rodriguez-java-coco-natural","title":"Bolivia | El Fuerte | Los Rodriguez | Java Coco Natural","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003ch3\u003eView our other \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/bolivia-agricafe-sol-de-la-manana-los-rodriguez-coffee-collection\"\u003eBolivia coffees\u003c\/a\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThis 100% Java microlot comes from El Fuerte, one of four farms owned and operated by the Rodríguez family in Bolivia’s Samaipata region.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eSamaipata is a relatively new coffee growing region located in the eastern department of Santa Cruz, at the foot of the Bolivian Andes. The Rodríguez family, who also own the exporting business Agricafe Bolivia, first established their business in the traditional coffee growing region of Caranavi, where they currently operate eight farms and a wet mill. In 2012 they expanded to the region of Samaipata, which is historically known for producing food crops like fruit and vegetables.\u003c\/p\u003e\n\u003cp\u003eThis was a risky move – coffee had never been planted here before – however, Pedro recognised the region had the right conditions to produce exceptional quality coffee, with high elevations, nutrient-rich soil and a similar climate to Caranavi’s (with the main difference being Samaipata being a little less tropical and is also drier than Caranavi). After their success in growing exceptional coffee at their first farm in the region, El Fuerte, the Rodríguez family have continued investing more heavily in Samaipata, planting three more farms and building a wet mill to process the coffee.\u003c\/p\u003e\n\u003cdiv class=\"bx-wrapper\"\u003e\n\u003cdiv class=\"bx-viewport\"\u003e\n\u003cdiv id=\"gallery-1\" class=\"gallery galleryid-11525 gallery-columns-3 gallery-size-gallery-image\"\u003e\n\u003cfigure class=\"gallery-item\"\u003e\n\u003cdiv class=\"gallery-icon landscape\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"555\" height=\"370\" src=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2019\/11\/%C2%A9PC_MCM_Bolivia_2015_034-555x370.jpg\" class=\"attachment-gallery-image size-gallery-image\" alt=\"\" aria-describedby=\"gallery-1-4329\" srcset=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2019\/11\/©PC_MCM_Bolivia_2015_034-555x370.jpg 555w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2019\/11\/©PC_MCM_Bolivia_2015_034-300x200.jpg 300w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2019\/11\/©PC_MCM_Bolivia_2015_034-768x512.jpg 768w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2019\/11\/©PC_MCM_Bolivia_2015_034-1024x683.jpg 1024w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2019\/11\/©PC_MCM_Bolivia_2015_034-976x650.jpg 976w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2019\/11\/©PC_MCM_Bolivia_2015_034.jpg 1110w\" sizes=\"auto, (max-width: 555px) 100vw, 555px\"\u003e\u003c\/div\u003e\n\u003cfigcaption class=\"wp-caption-text gallery-caption\" id=\"gallery-1-4329\"\u003eThe trio’s mission is to build the production of, and market for, Bolivian specialty coffee.\u003c\/figcaption\u003e\n\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eSamaipata means ‘Rest of the Heights’, and is a small, picturesque town. A scenic road that runs along a beautiful river leads to the town centre, attracting Bolivians and tourists alike. It is a popular base for nature walks and the World Heritage \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/El_Fuerte_de_Samaipata\"\u003eEl Fuerte Andes ruins\u003c\/a\u003e, after which the farm was named. The valley surrounding the town ranges between 1,600-1,800 metres above sea level, and has a fairly extreme climate. During the day the temperature is 25-30°C, dropping to as low as to 8-10°C during the night. This slows down the ripening of the coffee cherries, allowing the sugars of the fruit to concentrate in the flesh and bean, which in turn helps produce an incredibly sweet and complex coffee.\u003c\/p\u003e\n\u003cp\u003eEl Fuerte is 19.4 hectares in size and sits at 1,526 metres above sea level. The farm sits about 20km east of the town of Samaipata on the southern edge of the Amboro National Park, which is characterised by great diversity and biological richness, with plentiful forests, waterfalls and exotic birds. It also protects El Fuerte from strong winds and high temperatures, and the waterways in the valley help regulate the lower temperatures and keep frost away. Today, the farm is managed by Ángel Aguilera, who lives on the farm with his wife and family. Although it mostly produces Caturra, Ángel and Pedro have trialled several varieties on this farm, including Gesha, Pacamara, Java and Batian. This particular lot is 100% Java.\u003c\/p\u003e\n\u003cdiv class=\"bx-wrapper\"\u003e\n\u003cdiv class=\"bx-viewport\"\u003e\n\u003cdiv id=\"gallery-2\" class=\"gallery galleryid-11525 gallery-columns-3 gallery-size-gallery-image\"\u003e\n\u003cfigure class=\"gallery-item\"\u003e\n\u003cdiv class=\"gallery-icon landscape\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"555\" height=\"370\" src=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/El-Fuerte-2agricafe-555x370.jpg\" class=\"attachment-gallery-image size-gallery-image\" alt=\"\" aria-describedby=\"gallery-2-4409\" srcset=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/El-Fuerte-2agricafe-555x370.jpg 555w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/El-Fuerte-2agricafe-300x200.jpg 300w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/El-Fuerte-2agricafe-768x512.jpg 768w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/El-Fuerte-2agricafe-1024x683.jpg 1024w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/El-Fuerte-2agricafe-976x650.jpg 976w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/El-Fuerte-2agricafe.jpg 1200w\" sizes=\"auto, (max-width: 555px) 100vw, 555px\"\u003e\u003c\/div\u003e\n\u003cfigcaption class=\"wp-caption-text gallery-caption\" id=\"gallery-2-4409\"\u003eCurrently there are not a lot of shade trees at El Fuerte, as the elevation keeps the farm cool, but trees have been planted to act as wind-breakers to help protect the coffee trees.\u003c\/figcaption\u003e\n\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eJava is a coffee variety with a long history of cultivation across the globe. Its name comes from the Indonesian island of Java, where it was first introduced directly from Ethiopia by the Dutch in the early 19th century. From there, it has become popular in West Africa and Central America, where it has thrived as an interesting alternative to the Gesha variety. Java has the potential to be quite profitable to small coffee farmers, thanks to its incredibly distinct flavour profile and high cup quality, and its high tolerance to coffee leaf rust and coffee berry disease. It was originally thought to be a Typica selection, but recent genetic testing revealed it is closely related to an Ethiopian landrace variety called Abysinia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHOW THIS COFFEE WAS PROCESSED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePickers from the Samaipata community carefully handpick the coffee at El Fuerte every day during the harvest. These pickers have been trained to select only the very ripest cherries and pass through the farm every day to ensure cherries are only picked at their prime.\u003c\/p\u003e\n\u003cdiv class=\"bx-wrapper\"\u003e\n\u003cdiv class=\"bx-viewport\"\u003e\n\u003cdiv id=\"gallery-3\" class=\"gallery galleryid-11525 gallery-columns-3 gallery-size-gallery-image\"\u003e\n\u003cfigure class=\"gallery-item\"\u003e\n\u003cdiv class=\"gallery-icon landscape\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"555\" height=\"370\" src=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/trapiche_edited-23-1-555x370.jpg\" class=\"attachment-gallery-image size-gallery-image\" alt=\"\" aria-describedby=\"gallery-3-4348\" srcset=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/trapiche_edited-23-1-555x370.jpg 555w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/trapiche_edited-23-1-300x200.jpg 300w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/trapiche_edited-23-1-768x512.jpg 768w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/trapiche_edited-23-1-1024x682.jpg 1024w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/trapiche_edited-23-1-976x650.jpg 976w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2016\/11\/trapiche_edited-23-1.jpg 1100w\" sizes=\"auto, (max-width: 555px) 100vw, 555px\"\u003e\u003c\/div\u003e\n\u003cfigcaption class=\"wp-caption-text gallery-caption\" id=\"gallery-3-4348\"\u003e“We are very lucky with our team,” Daniela explained. They are loyal and dedicated and very skilled at picking”.\u003c\/figcaption\u003e\n\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis coffee was carefully picked and processed on the same day at the Rodríguez family’s wet mill located at one of their nearby farms, El Fuerte. Pedro draws a lot of inspiration from the wine industry in his approach to coffee production, and is always innovating and trialling different processing techniques. This lot was processed with experimental techniques, part of the Rodríguez family’s long term strategy to achieve the greatest distinction and diversity in their special lots. As Pedro’s daughter, Daniela shares:\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e“We’re keeping a registry of all the data we’re compiling, to use in the coming seasons. It includes information on the types of tanks used, bacteria and yeast activity, ambient temperature and weather conditions… we’re working hard to identify the ideal processing conditions for each variety and farm.”\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eCherries for this lot were delivered to Agricafe’s state of the art mill El Fuerte in the evening. After being inspected and weighed, the coffee cherry was carefully sorted by weight using water, and floaters were removed. Following this, the coffee was disinfected, in a similar process used for wine grapes. It was then carefully washed and laid out to dry on patio for 48-72 hours, before being placed in one of Buena Vista’s ‘stationary box’ (or coco) dryers, until it reached 11.5% humidity.\u003c\/p\u003e\n\u003cdiv class=\"bx-wrapper\"\u003e\n\u003cdiv class=\"bx-viewport\"\u003e\n\u003cdiv id=\"gallery-4\" class=\"gallery galleryid-11525 gallery-columns-3 gallery-size-gallery-image\"\u003e\n\u003cfigure class=\"gallery-item\"\u003e\n\u003cdiv class=\"gallery-icon landscape\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"555\" height=\"370\" src=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/11\/Drying-Patios-555x370.jpg\" class=\"attachment-gallery-image size-gallery-image\" alt=\"\" aria-describedby=\"gallery-4-9953\" srcset=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/11\/Drying-Patios-555x370.jpg 555w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/11\/Drying-Patios-300x200.jpg 300w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/11\/Drying-Patios-1024x683.jpg 1024w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/11\/Drying-Patios-768x512.jpg 768w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/11\/Drying-Patios-976x650.jpg 976w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/11\/Drying-Patios.jpg 1200w\" sizes=\"auto, (max-width: 555px) 100vw, 555px\"\u003e\u003c\/div\u003e\n\u003cfigcaption class=\"wp-caption-text gallery-caption\" id=\"gallery-4-9953\"\u003eAfter being disinfected, cherries are laid out to dry on patio for 48-72 hours.\u003c\/figcaption\u003e\n\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eThese boxes are series of steel containers that are typically used for drying cocoa pods. They use a gentle flow of warm air from below the coffee bed to dry the parchment slowly and evenly. Coffee was stirred manually at regular intervals to further ensure it dried at a uniform rate.\u003c\/p\u003e\n\u003cdiv class=\"bx-wrapper\"\u003e\n\u003cdiv class=\"bx-viewport\"\u003e\n\u003cdiv id=\"gallery-5\" class=\"gallery galleryid-11525 gallery-columns-3 gallery-size-gallery-image\"\u003e\n\u003cfigure class=\"gallery-item\"\u003e\n\u003cdiv class=\"gallery-icon landscape\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"555\" height=\"370\" src=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/02\/Coco-Dryers-555x370.jpg\" class=\"attachment-gallery-image size-gallery-image\" alt=\"\" aria-describedby=\"gallery-5-9965\" srcset=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/02\/Coco-Dryers-555x370.jpg 555w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/02\/Coco-Dryers-300x200.jpg 300w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/02\/Coco-Dryers-1024x683.jpg 1024w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/02\/Coco-Dryers-768x512.jpg 768w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/02\/Coco-Dryers-1536x1024.jpg 1536w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/02\/Coco-Dryers-976x650.jpg 976w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2023\/02\/Coco-Dryers.jpg 1600w\" sizes=\"auto, (max-width: 555px) 100vw, 555px\"\u003e\u003c\/div\u003e\n\u003cfigcaption class=\"wp-caption-text gallery-caption\" id=\"gallery-5-9965\"\u003ePedro discovered the “coco dryers,” or stationary boxes, when he worked in peanut production. They dry the coffee slowly and consistently.\u003c\/figcaption\u003e\n\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eOnce the coffee was dry, it was transported to La Paz where it was rested before being milled at Agricafe’s dry mill, La Luna. At this state-of-the-art mill the coffee was first hulled and sorted using machinery, and then by a team of workers who meticulously sorted the coffee by hand under UV and natural light. The mill is one of the cleanest and most impressive we have seen – you can read more about it \u003ca href=\"https:\/\/melbournecoffeemerchants.com.au\/planta-achocalla\/\"\u003ehere\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv class=\"bx-wrapper\"\u003e\n\u003cdiv class=\"bx-viewport\"\u003e\n\u003cdiv id=\"gallery-6\" class=\"gallery galleryid-11525 gallery-columns-3 gallery-size-gallery-image\"\u003e\n\u003cfigure class=\"gallery-item\"\u003e\n\u003cdiv class=\"gallery-icon landscape\"\u003e\u003cimg loading=\"lazy\" decoding=\"async\" width=\"555\" height=\"370\" src=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2018\/12\/La-Luna-Manager-Efrain-Arratia-555x370.jpg\" class=\"attachment-gallery-image size-gallery-image\" alt=\"\" aria-describedby=\"gallery-6-11534\" srcset=\"https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2018\/12\/La-Luna-Manager-Efrain-Arratia-555x370.jpg 555w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2018\/12\/La-Luna-Manager-Efrain-Arratia-300x200.jpg 300w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2018\/12\/La-Luna-Manager-Efrain-Arratia-1024x683.jpg 1024w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2018\/12\/La-Luna-Manager-Efrain-Arratia-768x512.jpg 768w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2018\/12\/La-Luna-Manager-Efrain-Arratia-1536x1024.jpg 1536w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2018\/12\/La-Luna-Manager-Efrain-Arratia-976x650.jpg 976w, https:\/\/melbournecoffeemerchants.com.au\/wp-content\/uploads\/2018\/12\/La-Luna-Manager-Efrain-Arratia.jpg 1620w\" sizes=\"auto, (max-width: 555px) 100vw, 555px\"\u003e\u003c\/div\u003e\n\u003cfigcaption class=\"wp-caption-text gallery-caption\" id=\"gallery-6-11534\"\u003eLa Luna has been managed by Efraín Arratia since 2012.\u003c\/figcaption\u003e\n\u003c\/figure\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003eWHAT’S IN A NAME?\u003c\/p\u003e\n\u003cp\u003eTo the east of the city of Samaipata, there are the ruins of the ancient ceremonial site of El Fuerte de Samaipata. El Fuerte, which is named after the Fort of Samaipata, was the first of the four farms the Rodríguez family planted in Samaipata. The fort is a Pre-Columbian archaeological site, unique in that it represents the legacies of Inca, Spanish and Chanè cultures and is one of Samaipata’s main attractions.\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003ch3\u003eCoffee in Bolivia\u003c\/h3\u003e\n\u003c\/dt\u003e\n\u003cdt\u003e\n\u003cp\u003eCoffee production in Bolivia has evolved significantly, with the country now producing some of the world's finest specialty coffees. Coffee is primarily grown in regions like Caranavi, which boasts high altitudes and favourable microclimates that are ideal for cultivating specialty varieties like Caturra. Bolivian coffee is prized for its unique flavour profiles, often characterised by a bright acidity, floral notes, and a refined sweetness.\u003c\/p\u003e\n\u003cp\u003eIn recent years, Bolivian coffee farmers, like the Aduviri, have embraced innovative farming and processing techniques to enhance quality. Efforts to improve sustainability, infrastructure, and coffee processing have bolstered Bolivia's standing in the global coffee market. However, challenges like low yields and logistical difficulties still affect the industry, making it a niche but highly sought-after origin for premium coffee buyers.\u003c\/p\u003e\n\u003ch3\u003eAbout Los Rodríguez\u003c\/h3\u003e\n\u003cp\u003eThis coffee was produced within Bolivia’s most advanced specialty coffee system, led by the Rodríguez family through their company Agricafe. Founded in 1986, Agricafe operates as a vertically integrated producer, processor, and exporter, combining their own farms, known as Los Rodríguez, with their Sol de la Mañana producer program. Their estate farms include Buena Vista, Alasitas, La Linda, El Fuerte, Santa Rosa, and other high-altitude sites across the Caranavi region and Samaipata, typically ranging from 1,400 to 1,850 metres above sea level. These farms serve both as production sites and as research and development centres, where modern agronomy, varietal selection, and fermentation techniques are continuously refined to push the boundaries of Bolivian coffee quality.\u003c\/p\u003e\n\u003cp\u003eAlongside their estate farms, Agricafe operates the Sol de la Mañana program, a long-term producer education initiative supporting around 100 smallholder farmers across the Caranavi region. This program functions as a structured training system, guiding producers through planting, harvesting, pruning, processing, and farm management over a multi-year period to dramatically improve both quality and sustainability. Cherries from both Los Rodríguez and Sol de la Mañana producers are delivered to Agricafe’s Buena Vista wet mill, the central processing facility where coffees are sorted, fermented, dried on raised beds, and prepared for export with strict lot separation and traceability controls. This integrated approach ensures exceptional consistency while preserving the unique identity of each individual farm and lot.\u003c\/p\u003e\n\u003cp\u003eThis structure allows each coffee to express its distinct farm origin, such as Las Alasitas, Carmelita, Buena Vista, or other Sol de la Mañana farms, while benefiting from Agricafe’s advanced processing infrastructure and quality control systems. Techniques such as Coco Natural fermentation are carefully executed at the mill level, producing highly expressive flavour profiles while maintaining full traceability from farm to export. You can explore more coffees produced within this system, including rare Gesha, Caturra, Java, and experimental lots, in our\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/bolivia-agricafe-sol-de-la-manana-los-rodriguez-coffee-collection\"\u003e Bolivia Agricafe and Los Rodríguez collection\u003c\/a\u003e, representing some of the most progressive and sought-after coffees currently available in Australia.\u003c\/p\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42158501330980,"sku":"BOL0203_320g","price":49.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":43182176075812,"sku":"r1_BOL0203_320g","price":49.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 320g","offer_id":43182176108580,"sku":"r2_BOL0203_320g","price":49.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/BOL0203_320g_73741a89-d954-4aea-b7f6-823d75f8d708.png?v=1783286655"},{"product_id":"png-anis-kay-typica-arusha-bourbon-washed","title":"Papua New Guinea | Kay Farm | Typica \/ Arusha \/ Bourbon Washed","description":"\u003ch3\u003eAbout the producer\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eAnis Kay, Jiwaka PNG\u003cbr\u003eAnis Kay has worked in the coffee industry since the mid 1980’s. He first began working on plantations as a young man straight out of school. He then worked with a single coffee exporter in factories and in office operations until starting up his own mill in the early 2000’s.\u003c\/p\u003e\n\u003cp\u003eAnis’s farm is in the mountainous Jiwaka region, an area with good volcanic soils, good rainfall and an average temperature of 16º to 24ºC. Most of the coffee grown by Anis is under shade, the slow ripening and maturing adding to the amazing flavour of his coffee. Anis is extremely methodical in his process and has been producing a good consistent quality over these past few years. His coffee is processed at the Minji Wet Mill and then graded and packed for export by our Volcafe sister company in Goroka.\u003c\/p\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Typica, Arusha, Bourbon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTypica\u003c\/strong\u003e is one of the oldest and most historically important Arabica coffee varieties. Its journey can be traced from Ethiopia through Yemen, India and Indonesia before it spread throughout the Americas during the 18th century. Many of today’s recognised coffee varieties descend from the wider Typica family, making it one of the foundational varieties of modern specialty coffee.\u003c\/p\u003e\n\u003cp\u003eIn the cup, Typica is prized for its clean, refined and elegant character. Depending on where it is grown and how it is processed, it may offer delicate florals, citrus, soft fruit, caramel-like sweetness and a smooth, balanced finish. The plants produce relatively small harvests and are vulnerable to disease, but their potential for exceptional cup quality keeps Typica highly valued by producers and coffee drinkers alike.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eArusha is a rare and intriguing Arabica variety most commonly associated with the slopes of Mount Meru in Tanzania and the highlands of Papua New Guinea. Its exact genetic origins remain uncertain, although it is often considered closely related to Typica or the old French Mission coffee varieties introduced throughout East Africa.\u003c\/p\u003e\n\u003cp\u003eArusha coffees are often admired for their clarity, natural sweetness and expressive flavour. Depending on the growing conditions and processing method, the cup may show floral aromas, bright citrus, stone fruit, berries or deeper dried-fruit sweetness. Its relative rarity and distinctive regional expressions make Arusha an exciting variety for anyone interested in exploring coffees beyond the more commonly grown cultivars.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBourbon\u003c\/strong\u003e is one of the most celebrated Arabica coffee varieties and an important ancestor of many coffees grown today. It was carried from Yemen to the island of Bourbon, now known as La Réunion, by French missionaries in the early 1700s. From there, it eventually spread across Africa and the Americas, becoming particularly important throughout Latin America.\u003c\/p\u003e\n\u003cp\u003eBourbon is renowned for producing beautifully sweet, rounded and complex coffees. Its flavour can range from caramel, chocolate and brown sugar to ripe stone fruit, berries and gentle citrus, usually supported by a smooth body and balanced acidity. Like Typica, Bourbon plants are relatively low yielding and susceptible to major coffee diseases, but their outstanding cup potential has made them an enduring favourite among specialty coffee producers.\u003cbr\u003e\u003c\/p\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e\n\u003ch3\u003e\u003cstrong\u003eCoffee in PNG\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCoffee production in \u003cstrong\u003ePapua New Guinea (PNG)\u003c\/strong\u003e plays a vital role in the country’s economy and the livelihoods of thousands of smallholder farmers. Around 85–95% of the coffee is grown by small-scale producers, often on plots of land less than a hectare in size. The majority of PNG's coffee is of the Arabica variety, grown in the cool highlands at elevations between 1,200 and 2,000 metres, particularly in provinces like Eastern Highlands, Western Highlands, and Simbu. The fertile volcanic soil, high altitude, and distinct microclimates create ideal conditions for producing high-quality coffee with unique flavour profiles.\u003c\/p\u003e\n\u003cp\u003eDespite its potential, the coffee industry in PNG faces several challenges, including poor infrastructure, limited access to agricultural support, and logistical difficulties in transporting coffee from remote farms to processing and export points. However, many initiatives—both local and international—have sought to improve quality and sustainability by investing in training, cooperative development, and better processing equipment. Coffees from PNG are often washed (wet processed) and are known for their bright acidity, floral and fruity notes, and tea-like body—qualities that have earned them a growing reputation in the specialty coffee market.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":42177400602660,"sku":"png_anis_1000g","price":58.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 400g","offer_id":42177400569892,"sku":"png_anis_400g","price":28.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 200g","offer_id":42177400537124,"sku":"png_anis_200g","price":15.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 60g","offer_id":42177400504356,"sku":"png_anis_60g","price":6.0,"currency_code":"AUD","in_stock":true},{"title":"September 8 \/ 1000g","offer_id":42177401126948,"sku":"r_png_anis_1000g","price":58.0,"currency_code":"AUD","in_stock":false},{"title":"September 8 \/ 400g","offer_id":42177401094180,"sku":"r_png_anis_400g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"September 8 \/ 200g","offer_id":42177401061412,"sku":"r_png_anis_200g","price":15.0,"currency_code":"AUD","in_stock":false},{"title":"September 8 \/ 60g","offer_id":42177401028644,"sku":"r_png_anis_60g","price":6.0,"currency_code":"AUD","in_stock":false},{"title":"August 24 \/ 1000g","offer_id":42177400733732,"sku":"r3_png_anis_1000g","price":58.0,"currency_code":"AUD","in_stock":false},{"title":"August 24 \/ 400g","offer_id":42177400700964,"sku":"r3_png_anis_400g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"August 24 \/ 200g","offer_id":42177400668196,"sku":"r3_png_anis_200g","price":15.0,"currency_code":"AUD","in_stock":false},{"title":"August 24 \/ 60g","offer_id":42177400635428,"sku":"r3_png_anis_60g","price":6.0,"currency_code":"AUD","in_stock":false},{"title":"August 11 \/ 1000g","offer_id":42177400995876,"sku":"r2_png_anis_1000g","price":58.0,"currency_code":"AUD","in_stock":false},{"title":"August 11 \/ 400g","offer_id":42177400963108,"sku":"r2_png_anis_400g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"August 11 \/ 200g","offer_id":42177400930340,"sku":"r2_png_anis_200g","price":15.0,"currency_code":"AUD","in_stock":false},{"title":"August 11 \/ 60g","offer_id":42177400897572,"sku":"r2_png_anis_60g","price":6.0,"currency_code":"AUD","in_stock":false},{"title":"August 18 \/ 1000g","offer_id":42177400864804,"sku":"r4_png_anis_1000g","price":58.0,"currency_code":"AUD","in_stock":true},{"title":"August 18 \/ 400g","offer_id":42177400832036,"sku":"r4_png_anis_400g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"August 18 \/ 200g","offer_id":42177400799268,"sku":"r4_png_anis_200g","price":15.0,"currency_code":"AUD","in_stock":false},{"title":"August 18 \/ 60g","offer_id":42177400766500,"sku":"r4_png_anis_60g","price":6.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/png_anis_1000g_27c686d7-cc33-4f59-8d32-70ca2447d9e5.png?v=1783251391"},{"product_id":"indonesia-mandheling-typica-bourbon-caturra-catimor-wet-hulled-grade-1","title":"Indonesia | Mandheling | Typica \/ Bourbon \/ Caturra \/ Catimor Wet Hulled Grade 1","description":"\u003cp\u003e\u003cstrong\u003eOther Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003eType:\u003c\/strong\u003e Arabica\u003cbr\u003e\u003cstrong\u003eScreen Size:\u003c\/strong\u003e Not specified\u003cbr\u003e\u003cstrong\u003eCountry Grading:\u003c\/strong\u003e Grade 1\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Typica, Bourbon, Caturra, Catimor\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eTypica\u003c\/strong\u003e was one of the first Arabica varieties introduced to Indonesia by the Dutch in the 17th century, originally brought from Yemen. It formed the genetic backbone of early coffee cultivation in Java and other parts of the archipelago. While much of the original Typica was lost to coffee leaf rust in the 19th century, remnants of its genetics still survive in older trees and traditional farms, especially in remote or high-altitude regions. In Indonesia, Typica typically produces a mild and smooth cup, with low to medium acidity, herbal and earthy undertones, and sometimes a subtle sweetness—flavours that align with the classic \"Indonesian profile\" favoured by many traditional roasters.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBourbon\u003c\/strong\u003e was introduced later and in more limited areas than Typica, often as part of breeding programs or via local farmer exchanges. In Indonesia, it is less widespread but can be found in higher elevations of Sumatra, Java, and Sulawesi, where it benefits from cooler temperatures and rich volcanic soils. Bourbon grown in Indonesia tends to produce a fuller-bodied cup with enhanced sweetness, low acidity, and notes of dark chocolate, spice, and dried fruit. It is appreciated for its cup quality but not widely planted due to its lower yield and disease susceptibility compared to hybrids like Catimor.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCaturra\u003c\/strong\u003e is a natural dwarf mutation of Bourbon that originated in Brazil and was later introduced to parts of Indonesia for its compact size and higher yield potential. In Indonesia, Caturra has been planted in regions like Flores and parts of Java, often alongside Bourbon and Catimor. While its disease resistance isn’t as strong as other hybrids, its shorter stature makes it easier to harvest and manage on smallholder farms. Indonesian-grown Caturra often produces a clean, sweet cup with medium acidity and notes of caramel, mild fruit, and chocolate—though the quality can vary depending on altitude and processing.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCatimor\u003c\/strong\u003e is one of the most widely planted coffee varieties in Indonesia today, especially in regions like Aceh, North Sumatra, and Bali. A hybrid between Caturra and the disease-resistant Timor variety (which contains Robusta genetics), Catimor was introduced in the 1970s–80s through government programs aimed at increasing yields and combating leaf rust. Its robustness and productivity made it appealing to farmers, though its cup quality has historically been seen as inferior to Typica or Bourbon. That said, when grown at high elevations and processed carefully, Indonesian Catimor can surprise with solid body, clean profiles, and notes of spice, cocoa, and light fruit—making it a practical and economically viable choice for many producers.\u003c\/p\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e\n\u003ch3\u003e\u003cstrong\u003eCoffee in Indonesia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eIndonesia is one of the world’s largest coffee producers and has a rich history of cultivation dating back to the late 1600s, when the Dutch East India Company introduced Arabica coffee to Java. Today, coffee is grown across several major islands, including Sumatra, Java, Sulawesi, Bali, and Flores, with each region offering unique terroirs and post-harvest traditions. Most of Indonesia’s Arabica coffee is grown at altitudes between 1,000–1,800 metres by smallholder farmers working on plots of land less than a hectare in size. These farmers often use traditional, low-input methods, and the fragmented nature of production means coffees are usually collected and processed through cooperatives or local mills.\u003c\/p\u003e\n\u003cp\u003eWhat sets Indonesian coffee apart is its diverse range of processing methods and distinctive flavour profiles. In regions like Sumatra, the traditional wet-hulled method (locally known as \u003cem\u003egiling basah\u003c\/em\u003e) imparts a signature earthy, herbal, and full-bodied character with low acidity. Meanwhile, other regions like Bali or Flores may use fully washed or natural processing, leading to brighter, fruitier, and more vibrant cup profiles. Indonesia’s coffee industry faces challenges such as ageing tree stock, climate pressures, and infrastructure limitations, but it also holds immense potential for growth in the specialty sector, where producers are increasingly experimenting with microlots, improved processing, and sustainable practices.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":42177403944996,"sku":"ind_mangeling_1000g","price":62.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 400g","offer_id":42177403912228,"sku":"ind_mangeling_400g","price":28.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 200g","offer_id":42177403879460,"sku":"ind_mangeling_200g","price":14.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 60g","offer_id":42177403846692,"sku":"ind_mangeling_60g","price":6.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 1000g","offer_id":42177404338212,"sku":"r4_ind_mangeling_1000g","price":62.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 400g","offer_id":42177404305444,"sku":"r4_ind_mangeling_400g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 200g","offer_id":42177404272676,"sku":"r4_ind_mangeling_200g","price":14.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 60g","offer_id":42177404239908,"sku":"r4_ind_mangeling_60g","price":6.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":42177404207140,"sku":"r3_ind_mangeling_1000g","price":62.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 400g","offer_id":42177404174372,"sku":"r3_ind_mangeling_400g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 200g","offer_id":42177404141604,"sku":"r3_ind_mangeling_200g","price":14.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 60g","offer_id":42177404108836,"sku":"r3_ind_mangeling_60g","price":6.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 1000g","offer_id":42177404469284,"sku":"r_ind_mangeling_1000g","price":62.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 400g","offer_id":42177404436516,"sku":"r_ind_mangeling_400g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 200g","offer_id":42177404403748,"sku":"r_ind_mangeling_200g","price":14.0,"currency_code":"AUD","in_stock":false},{"title":"September 22 \/ 60g","offer_id":42177404370980,"sku":"r_ind_mangeling_60g","price":6.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 1000g","offer_id":42177404076068,"sku":"r2_ind_mangeling_1000g","price":62.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 400g","offer_id":42177404043300,"sku":"r2_ind_mangeling_400g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 200g","offer_id":42177404010532,"sku":"r2_ind_mangeling_200g","price":14.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 60g","offer_id":42177403977764,"sku":"r2_ind_mangeling_60g","price":6.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/ind_mangeling_1000g_88d8eb3b-f259-47a4-a196-b4fbc24fe0ac.png?v=1783251390"},{"product_id":"peru-david-ojeda-finca-el-palto-ihuamaca-gesha-washed-signature-series","title":"Peru | El Palto | David Ojeda | Gesha Washed | Signature Series","description":"\u003ch3 class=\"mb-1 font-weight-bold\"\u003eAbout David Ojeda\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eEl Palto, owned by David Ojeda, is nestled in the picturesque region of Ihuamaca, within San Ignacio in the Cajamarca region of Peru. The farm began as a one-hectare plot, a labour of love made possible by selling land in the jungle and relocating to David's home province. Today, El Palto represents not just a source of income but a way of life centred on family, hard work, and a commitment to quality. The farm now has 3.5 hectares of coffee.\u003c\/p\u003e\n\u003cp\u003eThe coffee cultivation process on El Palto is both meticulous and traditional. Harvesting is done manually, ensuring only the ripest cherries are selected. Fermentation is carried out for 30 hours in bags and sacks, while washing is performed in a vat tank. Drying takes place in specialised drying modules or bubble tents over a period of 15 to 20 days, allowing the beans to develop their full flavour potential.\u003c\/p\u003e\n\u003cp\u003eDavid employs sustainable practices on his farm, relying primarily on machete weeding and enlisting the help of his large family for all stages of the coffee-growing season, including harvesting, fertilising, and maintenance. The family’s collective effort ensures that the farm operates efficiently and reflects their shared dedication to its success.\u003c\/p\u003e\n\u003cp\u003eEl Palto is more than just a coffee farm - it's a vision for the future. David aims to expand his coffee production by planting more varieties to improve both yield and quality. The farm also supports his aspirations for his children’s education and additional sources of income, such as cattle raising and poultry farming, which complement the family’s nutrition and sustainability goals.\u003c\/p\u003e\n\u003cp\u003eFor David Ojeda, El Palto is a business, a livelihood, and a legacy, nurtured with care to sustain his family and produce high-quality coffee that embodies the dedication and spirit of the Cajamarca region.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"padding: 56.25% 0 0 0; position: relative;\"\u003e\u003ciframe src=\"https:\/\/player.vimeo.com\/video\/906498564?badge=0\u0026amp;autopause=0\u0026amp;player_id=0\u0026amp;app_id=58479\" style=\"position: absolute; top: 0; left: 0; width: 100%; height: 100%;\" title=\"Sourcing in Peru - Interview with Green Buyer Piero Cristiani\"\u003e\u003c\/iframe\u003e\u003c\/div\u003e\n\u003cdl\u003e\n\u003cdt\u003e\n\u003ch3\u003eAbout the Gesha Varietal\u003c\/h3\u003e\n\u003cp\u003eGesha (also spelled Gesha) is known for its exceptional cup quality, especially when grown at high altitudes. The variety comes from Ethiopian landrace coffees and was collected from Ethiopian coffee forests in the 1930s. The name supposedly derives from Ethiopia’s Gori Gesha forest.\u003c\/p\u003e\n\u003cp\u003eThere is some confusion with several genetically distinct varieties that have all been called Gesha, but the most famous variety is the Panama one. The variety was brought to Lyamungu research station in Tanzania and from there to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in 1953. At CATIE, the variety was logged as T2722. CATIE distributed T2722 across Panama in the 1960s for its Coffee Leaf Rust (CLR) resistance, but its brittle branches meant it was not widely planted.\u003c\/p\u003e\n\u003cp\u003ePanama Gesha reached its modern fame in 2005 when a Gesha lot won the “Best of Panama” competition and broke contemporary records at over $20\/pound. DNA analysis has demonstrated that the Panama Gesha descended from T2722 is distinct and uniform. Today, Gesha is known for its delicate florals, jasmine and stone fruit.\u003c\/p\u003e\n\u003c\/dt\u003e\n\u003c\/dl\u003e\n\u003ch3\u003eCoffee in Peru\u003c\/h3\u003e\n\u003cp\u003eThough coffee arrived in Peru relatively early - in the middle of the 1700s - it wasn’t cultivated for commercial export until nearly the 20th century as demand from Europe rose due to a significant decrease in coffee production in Indonesia. British presence and influence in the country helped increase and drive exports. In the early 1900s, the British government took ownership of roughly 2 million hectares of land from the Peruvian government as payment on a defaulted loan, and much of that land became British-owned coffee plantations.\u003c\/p\u003e\n\u003cp\u003eAs in many Central and South American countries, the large European-owned landholdings were sold or redistributed throughout the 20th century. Farms became smaller and more fragmented, offering independence to farmers but also limiting their access to resources and a larger commercial market. The country has a remarkable number of certified-organic coffees, as well as Fair Trade, Rainforest Alliance, and UTZ-certified coffees. Around 30 percent of the country’s smallholders are members of democratic co-ops.\u003c\/p\u003e\n\u003cp\u003eAs of the 2010s, Peru is one of the top producers of Arabica coffee, often ranked fifth in world production and export of Arabica. The country’s lush highlands and good heirloom varieties offer the potential for growers to beat the obstacles of limited infrastructure and market access, and as production increases, we are more likely to see those types of advancements.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":42246212583460,"sku":"peru_el_palto_1000g","price":146.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 480g","offer_id":42246212550692,"sku":"peru_el_palto_480g","price":78.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 320g","offer_id":42227047301156,"sku":"peru_el_palto_320g","price":53.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":42227047268388,"sku":"peru_el_palto_160g","price":28.0,"currency_code":"AUD","in_stock":true},{"title":"September 29 \/ 1000g","offer_id":44222540152868,"sku":"r4_peru_el_palto_1000g","price":109.0,"currency_code":"AUD","in_stock":true},{"title":"September 29 \/ 480g","offer_id":44222540120100,"sku":"r4_peru_el_palto_480g","price":78.0,"currency_code":"AUD","in_stock":true},{"title":"September 29 \/ 320g","offer_id":44222540087332,"sku":"r4_peru_el_palto_320g","price":53.0,"currency_code":"AUD","in_stock":false},{"title":"September 29 \/ 160g","offer_id":44222540054564,"sku":"r4_peru_el_palto_160g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 1000g","offer_id":42848538689572,"sku":"r1_peru_el_palto_1000g","price":146.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 480g","offer_id":42848538656804,"sku":"r1_peru_el_palto_480g","price":78.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 320g","offer_id":42848538624036,"sku":"r1_peru_el_palto_320g","price":53.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 160g","offer_id":42848538591268,"sku":"r1_peru_el_palto_160g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"September 21 \/ 1000g","offer_id":44074285137956,"sku":"r3_peru_el_palto_1000g","price":146.0,"currency_code":"AUD","in_stock":false},{"title":"September 21 \/ 480g","offer_id":44074285105188,"sku":"r3_peru_el_palto_480g","price":78.0,"currency_code":"AUD","in_stock":true},{"title":"September 21 \/ 320g","offer_id":44074285072420,"sku":"r3_peru_el_palto_320g","price":53.0,"currency_code":"AUD","in_stock":false},{"title":"September 21 \/ 160g","offer_id":44074285039652,"sku":"r3_peru_el_palto_160g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"August 4 [FROZEN] \/ 1000g","offer_id":42848538820644,"sku":"r2_peru_el_palto_1000g","price":146.0,"currency_code":"AUD","in_stock":false},{"title":"August 4 [FROZEN] \/ 480g","offer_id":42848538787876,"sku":"r2_peru_el_palto_480g","price":78.0,"currency_code":"AUD","in_stock":true},{"title":"August 4 [FROZEN] \/ 320g","offer_id":42848538755108,"sku":"r2_peru_el_palto_320g","price":53.0,"currency_code":"AUD","in_stock":false},{"title":"August 4 [FROZEN] \/ 160g","offer_id":42848538722340,"sku":"r2_peru_el_palto_160g","price":28.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":44210102042660,"sku":"r5_peru_el_palto_1000g","price":146.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 480g","offer_id":44210102009892,"sku":"r5_peru_el_palto_480g","price":78.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":44210101977124,"sku":"r5_peru_el_palto_320g","price":53.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":44210101944356,"sku":"r5_peru_el_palto_160g","price":28.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/peru_el_palto_480g_906dec83-ce40-4130-be72-9c63482b683c.png?v=1783415230"},{"product_id":"colombia-finca-juan-martin-sidra-washed-signature-series","title":"Colombia | Juan Martin | Sidra Washed | Signature Series","description":"\u003ch3 class=\"mb-1 font-weight-bold\"\u003eAbout Finca Juan Martin\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eFinca Juan Martin is an innovative and experimental farm owned and operated by Banexport. The goal and focus of this project are to cultivate, harvest, and process different varieties in order to develop appropriate practices for each step toward optimum coffee quality. Beyond this, Juan Martin serves as a resource and example for coffee producers that sell and export their coffees through Banexport. Located in the highest area of Sotara, just 30 mins from Cauca's capital of Popayan, Juan Martin is dedicated to developing environmentally-conscious practices as well as providing jobs to community members with educational opportunities. \u003c\/p\u003e\n\u003cp\u003eVarious maintenance tasks are carried out at Juan Martín Farm: soil conservation is done because of the steep slope of the farm; undergrowth is allowed to grow to avoid erosion; evaluations are made on coffee crops to identify pests or diseases and eliminate them; the surface of the tree is cleaned every 75 days and coffee the space between rows is cleared with a scythe every 2 months.\u003c\/p\u003e\n\u003cp\u003eIn general, coffees here are cultivated, harvested, and processed while adhering to the highest standards of quality, organisation, and control depending on the ambient conditions as well as the specific needs required by each variety as determined by various factors including Brix level, moisture content, and desired cup characteristics. \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003eAbout Sidra Varietal\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eSidra is a cross-breed native to Ecuador that is reportedly either\/both derivative of Bourbon and Typica of\/and a hybrid developed by Nestlé.\u003c\/span\u003e\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42227050446884,"sku":"juan_martin_320g","price":49.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":42227050414116,"sku":"juan_martin_160g","price":27.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":43024919396388,"sku":"r2_juan_martin_160g","price":49.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":43024919363620,"sku":"r2_juan_martin_160g","price":27.0,"currency_code":"AUD","in_stock":false},{"title":"September 1 [FROZEN] \/ 320g","offer_id":43024919330852,"sku":"r1_juan_martin_320g","price":49.0,"currency_code":"AUD","in_stock":true},{"title":"September 1 [FROZEN] \/ 160g","offer_id":43024919298084,"sku":"r1_juan_martin_160g","price":27.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/juan_martin_320g_a47039fb-1114-429f-952e-ba4d28492226.png?v=1783415120"},{"product_id":"colombia-finca-patio-bonito-paola-carlos-trujillo-bourbon-aji-natural-signature-series","title":"Colombia | Patio Bonito | Paola \u0026 Carlos Trujillo | Bourbon Aji Natural | Signature Series","description":"\u003ch3 class=\"mb-1 font-weight-bold\"\u003eAbout Finca Patio Bonito\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003ePatio Bonito is a family-run farm in Caldono, Cauca, led by the experienced and dedicated Carlos Arturo Trujillo, who has been growing coffee for nearly 50 years. “It’s been a long journey,” he says, “but deeply rewarding.” Working alongside him is his daughter, Paola Trujillo, who returned to the farm in 2022 after years as a cupper and buyer in Nariño and Huila. Since then, she’s been instrumental in refining their processing methods — introducing innovations like thermal shock and anaerobic fermentation to both their washed and natural coffees.\u003c\/p\u003e\n\u003cp\u003eThe Trujillos first partnered with Café Imports in 2015. Carlos reflects on that connection: “I'm proud of the relationship we’ve built and excited to see my daughters continue this legacy into the future.”\u003c\/p\u003e\n\u003cp\u003ePatio Bonito spans 11 hectares, with 9 dedicated to coffee — 47,000 trees across 13 diverse varieties, including Gesha, Wush Wush, Pink Bourbon, SL-28, Sidra, Laurina, and more. The family’s work is guided by three core principles: food security, soil health, and responsible coffee cultivation. Their mission is to equip farmers and students with tools and training for sustainable farming and environmental stewardship. As they put it: “The best legacy we can leave our children is love, knowledge, and a planet to live on.”\u003c\/p\u003e\n\u003cp\u003eWe met Paola when she was in Australia doing a tasting tour \u0026amp; I'm very glad that we sell many of her fantastic coffees.\u003cbr\u003e\u003cbr\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/20260302_183930.jpg?v=1784458139\" alt=\"\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003eAbout the Bourbon Aji Varietal\u003c\/h3\u003e\n\u003cp\u003eBourbon Aji is a rare and intriguing coffee variety emerging from Colombia, known for its vibrant cup profile and unique origin story. Named after the spicy chilli pepper (\"ají\" in Spanish) due to its bright red, elongated cherry shape, this variety is believed to be a natural mutation or selection of Bourbon, though its exact genetic lineage is still under research. Grown mostly in small quantities at high altitudes, Bourbon Aji has caught the attention of specialty producers for its striking flavour clarity, often showcasing intense florals, tropical fruit, and a sparkling acidity reminiscent of Ethiopian landrace varieties.\u003c\/p\u003e\n\u003cp\u003eIn Colombia, Bourbon Aji is still relatively scarce, cultivated by a handful of innovative farmers focused on experimental lots and exceptional quality. Its low yield and sensitivity to disease make it a labour of love rather than a commercial staple, but those who grow it see it as a way to push the boundaries of Colombian coffee. Producers often use precise fermentation techniques — such as anaerobic or thermal shock processing — to highlight its exotic potential. For buyers and roasters, Bourbon Aji represents a bold new expression of Colombian terroir, standing out in competitions and limited-edition releases for its complexity and rarity.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42333212672036,"sku":"col_patio_bonito_bourbonaji_320g","price":57.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":42333212639268,"sku":"col_patio_bonito_bourbonaji_160g","price":30.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42857300754468,"sku":"r1_col_patio_bonito_bourbonaji_320g","price":57.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42857300721700,"sku":"r1_col_patio_bonito_bourbonaji_160g","price":30.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 320g","offer_id":42857300820004,"sku":"r2_col_patio_bonito_bourbonaji_320g","price":57.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 160g","offer_id":42857300787236,"sku":"r2_col_patio_bonito_bourbonaji_160g","price":30.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/col_patio_bonito_bourbonaji_320g_7ea7fd08-318d-45fb-b164-3e73525b589a.png?v=1783415122"},{"product_id":"colombia-finca-tamana-elias-roa-sugarcane-ea-decaf-washed","title":"Colombia | Tamana | Elias Roa | Washed | Sugarcane EA Decaf","description":"\u003ch3 class=\"mb-1 font-weight-bold\"\u003eElias Roa\u003c\/h3\u003e\n\u003cp\u003eElias Roa is a legendary producer in Huila, with farms in the subregions of Pital and Acevedo. He was one of the founding members and President of Asociación Primaveral in Acevedo.\u003c\/p\u003e\n\u003cp\u003eThe Acevedo area is a truly stunning landscape in the heart of the Macizo Colombiano. It is typical to see large rain clouds rolling in over the mountains, covering the farm for periods of the day.\u003c\/p\u003e\n\u003cp\u003eThese farms are a family affair. His wife Bellanid, his son-in-law Diego Campos — the Colombian Barista Champion — and his daughter Derlin are all involved in coffee production here.\u003c\/p\u003e\n\u003cp\u003eElias has two primary farms: Finca Tamana in Pital, and Finca Recuerdo in Acevedo. They are planted with many different heirloom varieties, including some with African lineage. On both farms, Elias uses dry fermentation for roughly 14–16 hours, followed by several washes with fresh water. The coffee is then transferred to raised beds for slow, meticulous drying.\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eHuila\u003c\/h3\u003e\n\u003cp\u003eLocated in south-western Colombia, Huila is nestled in between the Central and Eastern ranges of the Andes, with the middle area called the Magdalena Valley. The variation in elevation results in Huila being one of the country's most unique and complex regions of coffee production. Its terroir, climate and harvest cycles all contribute to the quality of coffee produced here.\u003c\/p\u003e\n\u003cp\u003eThe most impressive quality behind the coffees coming out of Huila lies in the people producing them. While Huila accounts for nearly 20% of the country's production, 80% of coffee producers operate on less than three hectares.\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eDecaf process by DESCAFECOL\u003c\/h3\u003e\n\u003cp\u003eThe decaffeination process used by DESCAFECOL is unique and focuses on preserving the natural qualities of coffee. The method involves using sugarcane Ethyl Acetate (EA) and water, which enhances the sweetness of the coffee while maintaining its original attributes. Initially, green coffee beans are placed in a steam chamber to remove the silver skin. They are then submerged in spring water, and as soon as the beans are saturated, they are sent to extractors. Here, the beans are exposed to sugarcane ethyl acetate for eight hours to dissolve the caffeine content.\u003c\/p\u003e\n\u003cp\u003eThis method is notable for its use of natural EA, derived from the sugarcane industry in Palmira, Colombia. Since EA is naturally present in coffee beans, no foreign substances are introduced. The combination of spring water and natural EA in the caffeine extraction process helps retain the natural structure of the coffee bean cells by avoiding excessive heat and pressure. This results in decaffeinated coffee that maintains excellent aroma and taste, suitable for perfect roasting.\u003c\/p\u003e\n\u003cp\u003eThe decaffeination process at DESCAFECOL is FDA approved, ensuring that the residual EA in the coffee is kept below 5 parts per million (ppm), well under the international limit of 20 ppm. Furthermore, any residual EA evaporates during the roasting process, which occurs at around 200°C, leaving no trace of the solvent. The entire process restores the moisture content of the decaffeinated beans to a maximum of 12%, effectively removing 97% of the caffeine, which meets the American norm.\u003c\/p\u003e\n\u003cp\u003eIn addition to the extraction process, the coffee beans undergo several post-treatment steps. After the caffeine extraction, residual EA is removed using low-pressure saturated steam. The beans are then dried in vacuum drying drums to adjust the final humidity between 10% and 12%. Once cooled to ambient temperature using air fans, the beans are polished with carnauba wax to enhance their appearance and protect against environmental humidity. Finally, the polished coffee is packed in 70 kg jute bags, ready for distribution.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":42333249372196,"sku":"col_tamana_decaf_1000g","price":68.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 480g","offer_id":42333249339428,"sku":"col_tamana_decaf_480g","price":37.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 320g","offer_id":42333249306660,"sku":"col_tamana_decaf_320g","price":26.0,"currency_code":"AUD","in_stock":false},{"title":"August 4 \/ 1000g","offer_id":43210868097060,"sku":"r1_col_tamana_decaf_1000g","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"August 4 \/ 480g","offer_id":43210868129828,"sku":"r1_col_tamana_decaf_480g","price":37.0,"currency_code":"AUD","in_stock":false},{"title":"August 4 \/ 320g","offer_id":43210868162596,"sku":"r1_col_tamana_decaf_320g","price":26.0,"currency_code":"AUD","in_stock":false},{"title":"September 8 \/ 1000g","offer_id":43229587275812,"sku":"r2_col_tamana_decaf_1000g","price":68.0,"currency_code":"AUD","in_stock":false},{"title":"September 8 \/ 480g","offer_id":43229587308580,"sku":"r2_col_tamana_decaf_480g","price":37.0,"currency_code":"AUD","in_stock":false},{"title":"September 8 \/ 320g","offer_id":43229587341348,"sku":"r2_col_tamana_decaf_320g","price":26.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":44014699806756,"sku":"r3_col_tamana_decaf_1000g","price":68.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 480g","offer_id":44014699839524,"sku":"r3_col_tamana_decaf_480g","price":37.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":44014699872292,"sku":"r3_col_tamana_decaf_320g","price":26.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/col_tamana_decaf_1000g_b4145323-c241-4aef-b7dc-5f1caf59c580.png?v=1783251362"},{"product_id":"ethiopia-jigesa-kurume-wolisho-washed","title":"Ethiopia | Guji Jigesa | Kurume \u0026 Wolisho Washed Grade 1","description":"\u003ch3 class=\"mb-1 font-weight-bold\"\u003eJigesa Washing Station\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eJigesa (say it “Jee-gee-sa”) is a privately owned washing station in the Shakisso woreda of the Guji zone, and it is the site where Testi Specialty Coffee began. Founder Faysel Abdosh grew up in Harar and was buying and selling cherry while still at school; Jigesa, established in 2015, was the first processing site he built. “Coffee is my life, that’s why,” is how he explains it. During harvest he spends most of his time out at the stations rather than behind a desk.\u003c\/p\u003e\n\u003cp\u003eAround 750 independent outgrowers deliver cherry here each day, most of them from the neighbouring kebele of Dambi Uddo and collection points at Wese and Suke. Their farms are tiny — two to five hectares is typical — and largely organic, with coffee grown as the main cash crop alongside false banana (ensete), maize and grain, under the shade of native Birbira, Wanza and Acacia trees.\u003c\/p\u003e\n\u003cp\u003eThe station sits at 1,851 metres, with the farms feeding it climbing to around 2,050. Cool nights at that altitude slow the cherry down, and slow cherry means denser beans and a sweeter cup. Every outgrower is paid on delivery at a premium above the government’s annual market rate, and those registered with the station receive a second premium months later, once the lot has actually sold — usually around June or July, precisely when they are preparing for the next harvest and need the money.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eProcessing — and what Grade 1 actually means\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eThis lot is classified \u003cstrong\u003eGrade 1\u003c\/strong\u003e, the highest classification Ethiopia awards. It is not a taste score — it is a defect count. Reaching it means an enormous amount of sorting has happened before the coffee ever leaves the country.\u003c\/p\u003e\n\u003cp\u003eCherry is hand-sorted and floated on arrival, then pulped within six to eight hours of being picked, so the fruit never has time to start fermenting on the skin. The parchment is graded by weight — heavier seeds are denser and sweeter — then soaked in clean water for 36 to 48 hours to let the mucilage ferment loose. It is washed again, graded a second time in the channels, and soaked for a further 12 hours, with mill workers checking the water for clarity and running the parchment through their fingers to feel when the last of the mucilage has gone.\u003c\/p\u003e\n\u003cp\u003eThe water comes from the Mormora and Bishan Dimo rivers. Drying happens on raised beds under a parabolic shade net over five to seven days, with the parchment hand-sorted and turned constantly, then rested in parchment until milling. Testi returns all the cherry pulp to the farmers as organic fertiliser.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eKurume, Wolisho, and why we don’t just say “heirloom”\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eThis coffee is mostly Kurume and Wolisho, with other JARC selections in the mix. Both are landrace varieties — selected out of the forest generations ago and propagated across Gedeo, Guji and Sidama ever since. Six are commonly named: Bedessa, Dega, Kurume, Mique, Sawe and Wolisho. Most are named after local trees, and they differ visibly in the field; Kurume throws a noticeably smaller cherry than Wolisho.\u003c\/p\u003e\n\u003cp\u003eThe industry usually files all of this under “heirloom”, which is a convenient way of saying nobody bothered to look. It flattens varieties that farmers themselves name and distinguish, and it ignores the work of the Jimma Agricultural Research Center, whose numbered selections (74110, 74112, 74158 — the digits are the year they were catalogued) were bred from forest mother trees after the 1971 Coffee Berry Disease outbreak. We would rather name what is actually in the bag.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eThe Guji Zone\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eGuji sits in the south of Oromia, the traditional land of the Oromo people, bordered by Borena, Gedeo, Sidama, Bale and the Somali Region. Coffees classified as Guji come from Adoola Redi, Uraga, Kercha, Bule Hora and — as here — Shakisso.\u003c\/p\u003e\n\u003cp\u003eGuji has only been sold under its own name since 2002. Before that it disappeared into the much larger Sidama classification, and its distinct character went unrecognised and unpaid-for. The zone has historically been better known for cattle and for gold — Ethiopia’s largest gold mine is at Shakisso — but as its coffee found its own name and its own price, more families moved into growing it.\u003c\/p\u003e\n\u003cp\u003eMost of the Kaldi-and-the-dancing-goats story you have heard is not from here. The Oromo have their own account: the first coffee plant grew from the tears of Waaqa, wept over a servant he had punished unjustly. Coffee in Oromia is a sacred gift, and it is treated like one.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eHow this coffee reached us\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eSince 2018 Ethiopian washing stations have been allowed to export directly rather than selling everything through the Ethiopian Commodity Exchange. That change — Vertical Integration — is why we can tell you the name of the station, the kebele and the man who built it. Under the old system this would have arrived as an anonymous Grade 1 from a region. This lot came to us through Melbourne Coffee Merchants, who buy directly from Testi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":42446065795108,"sku":"eth_jigesa_1000g","price":88.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 320g","offer_id":42446065762340,"sku":"eth_jigesa_320g","price":40.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 160g","offer_id":42446065729572,"sku":"eth_jigesa_160g","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 1000g","offer_id":42446065991716,"sku":"r1_eth_jigesa_1000g","price":88.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 320g","offer_id":42446065958948,"sku":"r2_eth_jigesa_320g","price":40.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 160g","offer_id":42446065926180,"sku":"r2_eth_jigesa_160g","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"June 9 [FROZEN] \/ 1000g","offer_id":44127631015972,"sku":"r3_eth_jigesa_1000g","price":88.0,"currency_code":"AUD","in_stock":false},{"title":"June 9 [FROZEN] \/ 320g","offer_id":44127631048740,"sku":"r3_eth_jigesa_320g","price":40.0,"currency_code":"AUD","in_stock":false},{"title":"June 9 [FROZEN] \/ 160g","offer_id":44127631081508,"sku":"r3_eth_jigesa_160g","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 1000g","offer_id":42446066090020,"sku":"r1_eth_jigesa_1000g","price":88.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42446066057252,"sku":"r2_eth_jigesa_320g","price":40.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42446066024484,"sku":"r2_eth_jigesa_160g","price":22.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":42446065893412,"sku":"r1_eth_jigesa_1000g","price":88.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":42446065860644,"sku":"r1_eth_jigesa_320g","price":40.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":42446065827876,"sku":"r1_eth_jigesa_160g","price":22.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/eth_jigesa_320g_6353fd68-ae14-490d-bf61-65d5a35f95ff.png?v=1783290498"},{"product_id":"ethiopia-huke-kurume-wolisho-natural","title":"Ethiopia | Yirgacheffe Huke | Kurume \u0026 Wolisho Natural Premium Grade 1","description":"\u003ch3 class=\"mb-1 font-weight-bold\"\u003eHuke Washing Station, Banko Gotiti\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eThis lot was processed at Huke, a privately owned washing station in the Yirgacheffe woreda of the Gedeo zone, sitting in the kebele of Banko Gotiti at 2,100 metres. Testi Coffee built it in 2021 as a deliberately “premium” facility — the site was chosen for its elevation, its surrounding farms and its access to clean water, rather than for convenience. It is one of 28 stations Testi now runs, all of them founded by Faysel A. Yonis.\u003c\/p\u003e\n\u003cp\u003eAround 500 independent outgrowers deliver cherry here through the harvest, from Banko Gotiti and the neighbouring kebeles of Chelba, Chelchele and Chelbessai. Here is the part that matters: \u003cstrong\u003eHuke keeps each kebele’s cherry separate and processes it as its own lot.\u003c\/strong\u003e Most stations pool everything. This coffee is the Banko Gotiti lot, and nothing else is in the bag.\u003c\/p\u003e\n\u003cp\u003eThe farms feeding it are tiny — under a hectare is typical — and organic by default rather than by certificate, with coffee growing among maize, grain and bananas under native Birbira, Wanza and Acacia shade. Farms sit between 2,000 and 2,200 metres. Cool air at that height slows the cherry right down, and slow cherry is where the density and the sweetness come from.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003ePremium Cherry Selection\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eThis lot was produced under Testi’s Premium Cherry Selection programme, running since 2018. The mechanism is simple and it is the right one: Testi pays farmers a premium for delivering \u003cem\u003eonly\u003c\/em\u003e the ripest fruit. Not more fruit — better fruit. Underripe cherry is where most of the astringency in Ethiopian naturals comes from, and paying for ripeness at the point of delivery removes the incentive to strip the branch.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eProcessing, and what Grade 1 means\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eGrade 1 is Ethiopia’s highest classification. It is a defect count, not a taste score — it means an enormous amount of sorting happened before this coffee left the country.\u003c\/p\u003e\n\u003cp\u003eCherry is hand-sorted and floated on arrival to pull out anything unripe, overripe or damaged. It is then split into 25kg batches and laid on raised beds in layers only about 5cm thick, and turned five to six times a day so no part of the fruit ferments faster than the rest. It is covered at midday against full sun and again overnight against dew. Once the fruit hits roughly 25% moisture — the “raisin stage” — the layers are gradually deepened and kept out of direct sun.\u003c\/p\u003e\n\u003cp\u003eThe whole dry-down takes 15 to 21 days depending on weather. The coffee is then hulled and rested in parchment until export. Natural processing is often described as the easy one. Done to this standard it is the opposite.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eKurume and Wolisho\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eThis lot is mostly Kurume and Wolisho — landrace varieties selected out of the forest generations ago and propagated across Gedeo and Sidama ever since. Five are commonly named, all after indigenous trees: Bedessa, Kurume, Mique, Sawe and Wolisho. They differ visibly in the field; Kurume throws a smaller cherry than Wolisho.\u003c\/p\u003e\n\u003cp\u003eThe trade tends to file all of it under “heirloom”, which is a polite way of saying nobody checked. It erases varieties that the farmers themselves name and tell apart, and it ignores the numbered selections from the Jimma Agricultural Research Center. We would rather tell you what is actually in the bag.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eGedeo, and the Yirgacheffe name\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eGedeo sits in south-west Ethiopia and is named for the Gedeo people. Its soils are iron-rich and acidic, temperatures sit between 15 and 18°C, and rainfall is reliable — coffee here grows in family gardens alongside food crops, shaded by Cordia africana, acacia and ensete, with next to no fertiliser or pesticide because there is no ready access to either.\u003c\/p\u003e\n\u003cp\u003eYirgacheffe is a woreda inside Gedeo, not a region — and it is one of only three Ethiopian coffee names the country has trademarked. For most of its history this coffee was sold as “Sidama”, the far broader classification covering much of central-south Ethiopia, and its distinctiveness was invisible in the price. Yirgacheffe earning its own name is the reason a lot like this one can be traced to a single village.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eHow this coffee reached us\u003c\/h3\u003e\n\u003cdiv class=\"row\"\u003e\n\u003cdiv class=\"col-md-6\"\u003e\n\u003cp\u003eSince 2018, Ethiopian washing stations have been able to export directly instead of pushing everything through the Ethiopian Commodity Exchange. The ECX gave farmers stability, but its auction model stripped out traceability — coffee went in as a grade and a region and came out anonymous. Direct export, or Vertical Integration, is why we can name the station, the kebele and the 500 families who picked it. This lot came to us through Melbourne Coffee Merchants, who buy directly from Testi.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":42446080147492,"sku":"eth_huke_1000g","price":114.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 320g","offer_id":42446080114724,"sku":"eth_huke_320g","price":55.0,"currency_code":"AUD","in_stock":true},{"title":"July 21 \/ 1000g","offer_id":42848542490660,"sku":"r2_eth_huke_1000g","price":114.0,"currency_code":"AUD","in_stock":false},{"title":"July 21 \/ 320g","offer_id":42848542457892,"sku":"r2_eth_huke_320g","price":55.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 1000g","offer_id":42848542425124,"sku":"r1_eth_huke_1000g","price":114.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42848542392356,"sku":"r1_eth_huke_320g","price":55.0,"currency_code":"AUD","in_stock":false},{"title":"September 1 \/ 1000g","offer_id":43684239343652,"sku":"r3_eth_huke_1000g","price":114.0,"currency_code":"AUD","in_stock":true},{"title":"September 1 \/ 320g","offer_id":43684239310884,"sku":"r3_eth_huke_320g","price":55.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/eth_huke_320g_6acf148d-cfc7-4096-9768-f5ec660a9760.png?v=1783286657"},{"product_id":"colombia-el-diamante-neftali-castro-pink-bourbon-washed","title":"Colombia | El Diamante | Neftali Castro | Pink Bourbon Washed","description":"\u003ch3 class=\"mb-1 font-weight-bold\"\u003eNeftalí Castro and El Diamante\u003c\/h3\u003e\n\u003cp\u003eThis remarkable lot comes from El Diamante, a 30-hectare family-run farm near Cajamarca in Tolima, Colombia. It's owned and operated by Neftalí Castro and his sisters, who are the third generation to steward the land. Neftalí returned to the farm in 2008, after years working as a mechanic in Ibagué, and immediately set his sights on specialty coffee.\u003c\/p\u003e\n\u003cp\u003eInspired by a visit to Pitalito, he saw the potential of coffee as both a source of income and social impact. He expanded coffee cultivation on the farm, planted eight hectares of Caturra, built a small wet mill, and began to refine his processing methods. His efforts quickly gained recognition — he placed 29th in the Cup of Excellence in 2009 and rose to 3rd place just two years later.\u003c\/p\u003e\n\u003cp\u003eFollowing some difficult seasons after planting Castillo (which underperformed in the farm's cool climate), Neftalí made the bold move to replace it with Tabi — a rust-resistant hybrid better suited to high elevations. The results were encouraging, and he has since expanded the farm with newer plantings of Pink Bourbon, Chiroso, Gesha, and a promising mystery cultivar he calls 'Kenya Bourbon' (nicknamed \"the Ferrari\").\u003c\/p\u003e\n\u003cp\u003eThis lot is 100% Pink Bourbon, a variety known for its florals, elegant acidity and layered complexity.\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eAbout the Farm\u003c\/h3\u003e\n\u003cp\u003eWhile eight hectares are planted with coffee, the steep terrain means trees are spaced wider than usual (2m x 2m), resulting in a planting density more typical of a five-hectare farm. The coffee is shade-grown under guamo trees, which support a healthy ecosystem including native species like guatín and lapa.\u003c\/p\u003e\n\u003cp\u003eEl Diamante is more than just a coffee farm — it's a source of inspiration in the community. Neftalí is widely respected as a leader and mentor to other producers. His passion, curiosity and resilience have helped build a reputation for quality that extends well beyond his region. \"Coffee is my passion,\" he says. \"I don't want to do anything else.\"\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eProcessing Details\u003c\/h3\u003e\n\u003cp\u003eThis lot was selectively hand-harvested and processed on-site using the washed method at El Diamante's micro-mill. After pulping with a manual device, the coffee underwent extended fermentation for 48–72 hours in cool climate conditions. The lower ambient temperatures allowed multiple days' worth of cherries to be added to the same tank, with fresh mucilage helping regulate pH and slowing the process to bring out vivid, winey acidity.\u003c\/p\u003e\n\u003cp\u003eOnce fermentation was complete, the coffee was washed with clean water from nearby rivers and then dried for 10–18 days on parabolic beds — greenhouse-like structures designed to control airflow and temperature while protecting the coffee from rain and condensation. Once fully dried, the coffee was rested in parchment before being prepared for export.\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eAbout Cajamarca \u0026amp; Tolima\u003c\/h3\u003e\n\u003cp\u003eCajamarca, which means \"Cold Lands\" in Quechua, is a mountainous area rich in volcanic soils thanks to nearby Cerro Machín. The region's fresh water sources and lush biodiversity make it an ideal environment for both agriculture and specialty coffee production.\u003c\/p\u003e\n\u003cp\u003eFarming here follows traditional practices — selective hand-picking, minimal use of agrochemicals, and organic-style management. Many of the farms grow a mix of Caturra and Tabi, with some experimenting with newer varietals. The region has also stood strong against threats from gold mining interests, with communities defending their farmland and prioritising sustainable agriculture.\u003c\/p\u003e\n\u003cp\u003eTolima as a whole is one of Colombia's most exciting regions for specialty coffee, despite being relatively underexplored due to historic inaccessibility. Years of conflict made the area difficult to reach, but since 2012, peace efforts have allowed stunning coffees from the region's mountains to finally reach international buyers. With its elevations, microclimates and passionate producers like Neftalí, it's easy to see why interest in Tolima's coffees continues to grow.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":42446089191460,"sku":"col_el_diamante_1000g","price":67.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 320g","offer_id":42446089158692,"sku":"col_el_diamante_320g","price":31.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 1000g","offer_id":43115760255012,"sku":"r3_col_el_diamante_1000g","price":67.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 320g","offer_id":43115760222244,"sku":"r3_col_el_diamante_320g","price":31.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":42848544063524,"sku":"r2_col_el_diamante_1000g","price":67.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":42848544030756,"sku":"r2_col_el_diamante_320g","price":31.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 1000g","offer_id":42848543997988,"sku":"r1_col_el_diamante_1000g","price":67.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42848543965220,"sku":"r1_col_el_diamante_320g","price":31.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/col_el_diamante_320g_ab0d09b4-7d28-4ae7-8bf7-3e495692af6d.png?v=1783286656"},{"product_id":"colombia-pillimue-family-caturra-colombia-washed-ea-decaf","title":"Colombia | Pillimue Family | Caturra \/ Colombia Washed | EA Decaf","description":"\u003cp\u003eThe same decaf bean that Market Lane Coffee uses as their first decaf offering ever — but roasted by us, and sourced through Market Lane's wholesale arm, Melbourne Coffee Merchants.\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eThe Pillimué family, Inzá\u003c\/h3\u003e\n\u003cp\u003eThis beautifully structured decaf comes from a collective of 14 smallholder producers farming near the town of San Antonio, in the municipality of Inzá, Cauca. The area sits in Colombia's mountainous south-west and boasts ideal growing conditions — rich volcanic soil, elevations above 1,800m, and cool nights that contribute to dense, sweet and complex coffees.\u003c\/p\u003e\n\u003cp\u003eFarms in this region are tiny — typically just one hectare — and many producers use their own small wet mills or share them with neighbours. The producers contributing to this lot grow a mix of traditional Caturra and the more resilient Castillo and Colombia varieties. Because of the cooler climate and high rainfall, both fermentation and drying take longer here, allowing for greater flavour development.\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eSourcing \u0026amp; Regional Blending\u003c\/h3\u003e\n\u003cp\u003eOnce harvested and processed, small parchment lots (100–150kg) are delivered by the producers to a local warehouse and lab run by the Pillimué family — third-generation farmers and respected community leaders. Each lot undergoes a strict physical assessment, and if it passes, the farmer receives a first payment.\u003c\/p\u003e\n\u003cp\u003eSamples are also cupped by a quality control team, and coffees with standout profiles are selected and sorted into exportable regional lots based on flavour profile, score and structure. A second premium payment is then made to each producer, depending on the final sale price. This particular lot was created by blending coffees that showed clear regional identity — floral, sweet and balanced, with a juicy acidity and silky body.\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eProcessing at Origin\u003c\/h3\u003e\n\u003cp\u003eThe coffees were fully washed using traditional small-scale methods. After hand-picking, cherries were pulped using manual or electric pulpers, then fermented in tanks for roughly 48 hours (depending on microclimate). After washing, the parchment was dried on raised, parabolic beds — plastic-covered structures that allow for controlled airflow while protecting the coffee from rain and condensation. Drying typically takes between 10–18 days.\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eDecaffeination: EA Sugarcane Process\u003c\/h3\u003e\n\u003cp\u003eOnce dry and milled, the coffee was decaffeinated using Colombia's ethyl acetate (EA) method at Descafecol's plant in Manizales. The EA used is derived from fermented sugarcane and is a naturally occurring compound also found in ripe fruit. The process involves steaming the green coffee, soaking it in hot water to open up the cellular structure, and repeatedly cycling through an EA solution that bonds with and removes the caffeine.\u003c\/p\u003e\n\u003cp\u003eThe team at Descafecol carefully controls this process to retain sweetness and structure in the coffee. The result is a decaf that roasts and performs like a regular specialty lot — without the caffeine, but with all the flavour intact. This one in particular impressed us with its red fruit clarity, floral aromatics and balanced acidity.\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eAbout Inzá \u0026amp; Cauca\u003c\/h3\u003e\n\u003cp\u003eInzá lies at the point where Cauca meets Tolima and Huila, in the shadow of the Nevado del Huila volcano. The surrounding mountain ranges and equatorial climate provide year-round stability, rich biodiversity, and excellent coffee-growing conditions. The region is also home to the Nasa (or Páez) people, one of Colombia's largest Indigenous communities. Their strong connection to land and tradition is evident in the way they manage their farms — small, communal, and with minimal use of chemical inputs.\u003c\/p\u003e\n\u003cp\u003eFor years, the region was isolated due to conflict, but since 2012, peace initiatives have opened access to these coffees. What was once hard to reach is now a source of truly exceptional microlots.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":42446094139428,"sku":"col_pillimue_1000g","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 480g","offer_id":42446094073892,"sku":"col_pillimue_480g","price":37.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 320g","offer_id":42446094106660,"sku":"col_pillimue_320g","price":26.0,"currency_code":"AUD","in_stock":true},{"title":"August 18 \/ 1000g","offer_id":42446094237732,"sku":"r1_col_pillimue_1000g","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"August 18 \/ 480g","offer_id":42446094172196,"sku":"r1_col_pillimue_480g","price":37.0,"currency_code":"AUD","in_stock":false},{"title":"August 18 \/ 320g","offer_id":42446094204964,"sku":"r1_col_pillimue_320g","price":26.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":42446094336036,"sku":"r2_col_pillimue_1000g","price":68.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 480g","offer_id":42446094270500,"sku":"r2_col_pillimue_480g","price":37.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":42446094303268,"sku":"r2_col_pillimue_320g","price":26.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 1000g","offer_id":51008457834532,"sku":"r3_col_pillimue_1000g","price":68.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 480g","offer_id":51008457867300,"sku":"r3_col_pillimue_480g","price":37.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 3 \/ 320g","offer_id":51008457900068,"sku":"r3_col_pillimue_320g","price":26.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 4 \/ 1000g","offer_id":51060284260388,"sku":"r4_col_pillimue_1000g","price":68.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 4 \/ 480g","offer_id":51060284293156,"sku":"r4_col_pillimue_480g","price":37.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 4 \/ 320g","offer_id":51060284325924,"sku":"r4_col_pillimue_320g","price":26.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/col_pillimue_1000g_93a3b261-dea9-4645-903a-453282c4587d.png?v=1783251362"},{"product_id":"ethiopia-nigist-girmachew-s-jarc-local-landraces-natural-grade-1","title":"Ethiopia | Yirgacheffe Nigist Girmachew | JARC \/ Local Landraces Natural Grade 1","description":"\u003ch3 class=\"mb-1 font-weight-bold\"\u003eAbout Nigist Girmachew\u003c\/h3\u003e\n\u003cdiv\u003e\n\u003cp\u003eNigist Girmachew inherited her farm from her late husband and has been managing it since 2022, all while also raising her 7 children. As with so many small farms across Ethiopia, she grows local heirloom landraces at a lofty 2,200 metres above sea level. Her three-hectare farm is nestled in the highlands of Ethiopia’s favoured Yirgacheffe region, where heirloom varieties thrive at these high elevations under false banana shade trees.\u003c\/p\u003e\n\u003cp\u003eNigist does not use chemical fertilisers or pesticides on her farm, making her production technically organic. However, as with many producers throughout the country, certification costs are too high to warrant an official Organic seal.\u003c\/p\u003e\n\u003cp\u003eAll of Nigist’s coffee is processed using the Natural method, largely due to the fact that she’s a single parent farmer with limited finances and time. She receives a higher price for her coffees selling to our woman-led partner exporter than selling to a local washing station.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing Details\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNigist uses entirely natural growing practices and cultivates her coffee beneath false banana trees that provide shade and contribute to soil health. Her farm is composed primarily of vertisols (clayey soils that have deep, wide cracks for some time during the year) and luvisols (a fertile soil type, usually with a layer of rich humus overlaid on clay enriched subsoil). These soils are typical of this part of Ethiopia and are good for growing high quality Arabica at higher elevations, as they allow for deep rooting and a good nutrient reserve.\u003c\/p\u003e\n\u003cp\u003eAlongside coffee, Nigist also grows crops such as avocado, potatoes, collard greens and \u003ca href=\"https:\/\/en.wikipedia.org\/wiki\/Ensete_ventricosum\"\u003eenset\u003c\/a\u003e (a member of the banana family and a staple food crop in Ethiopia), which provide both subsistence and income diversification.\u003c\/p\u003e\n\u003cp\u003eNigist is a member of the Ama Commitment Income Diversification Scheme, a project designed to allow partners to get involved with meaningful on-the-ground change for women in rural Ethiopia. By working directly with farmers, the initiative allows women to earn significantly better prices than they previously received. Nigist receives a 30% upfront payment for her coffee and the remaining balance is paid upon arrival at the Addis Ababa warehouse. The pricing model offers her a better rate than the local market, strengthening financial stability and rewarding quality.\u003c\/p\u003e\n\u003cp\u003eHarvest takes place from November to January, with cherries handpicked by a seasonal team of 25 workers.\u003c\/p\u003e\n\u003cp\u003eRipe cherries are handpicked at peak maturity and floated to remove quakers before drying. The cherries are dried on raised beds for 12 to 15 days, depending on weather conditions, with regular turning to ensure even drying. Once dried, the coffee is transported to Moplaco in Gerji, Addis Ababa, where it is stored before moving by train to Djibouti for export.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCoffee in Ethiopia\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhile Ethiopia is famous as coffee’s birthplace, today it remains a specialty coffee industry darling for its incredible variety of flavours. While full traceability has been difficult in recent history, new regulations have made direct purchasing possible. We’re partnering directly with farmers to help them produce top quality specialty lots that are now completely traceable, adding value for farmers and roasters, alike.\u003c\/p\u003e\n\u003cp\u003eThe exceptional quality of Ethiopian coffee is due to a combination of factors. The genetic diversity of coffee varieties means that we find a diversity of flavour, even between (or within) farms with similar growing conditions and processing. In addition to varieties, processing methods also contribute to end quality. The final key ingredients for excellent coffee in Ethiopia are the producing traditions that have created the genetic diversity, processing infrastructure and great coffee we enjoy today.\u003c\/p\u003e\n\u003cp\u003eMost producers in Ethiopia are smallholders, and the majority continue to cultivate coffee using traditional methods. As a result, most coffee is grown with no chemical fertiliser or pesticide use. Coffee is almost entirely cultivated, harvested and dried using manual systems.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":42620491956260,"sku":"eth_nigist_1000g","price":59.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 400g","offer_id":42620491923492,"sku":"eth_nigist_400g","price":27.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 200g","offer_id":42621355524132,"sku":"eth_nigist_200g","price":14.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 60g","offer_id":42621355491364,"sku":"eth_nigist_60g","price":6.0,"currency_code":"AUD","in_stock":true},{"title":"August 11 \/ 1000g","offer_id":42620492021796,"sku":"r1_eth_nigist_1000g","price":59.0,"currency_code":"AUD","in_stock":false},{"title":"August 11 \/ 400g","offer_id":42620491989028,"sku":"r1_eth_nigist_400g","price":27.0,"currency_code":"AUD","in_stock":false},{"title":"August 11 \/ 200g","offer_id":42621355589668,"sku":"r1_eth_nigist_200g","price":14.0,"currency_code":"AUD","in_stock":false},{"title":"August 11 \/ 60g","offer_id":42621355556900,"sku":"r1_eth_nigist_60g","price":6.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 1000g","offer_id":42684602810404,"sku":"r3_eth_nigist_1000g","price":59.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 400g","offer_id":42684602777636,"sku":"r3_eth_nigist_400g","price":27.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 200g","offer_id":42684602744868,"sku":"r3_eth_nigist_100g","price":14.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 60g","offer_id":42684602712100,"sku":"r3_eth_nigist_60g","price":6.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 1000g","offer_id":42684602679332,"sku":"r2_eth_nigist_1000g","price":59.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 400g","offer_id":42684602646564,"sku":"r2_eth_nigist_400g","price":27.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 200g","offer_id":42684602613796,"sku":"r2_eth_nigist_200g","price":14.0,"currency_code":"AUD","in_stock":false},{"title":"September 15 \/ 60g","offer_id":42684602581028,"sku":"r2_eth_nigist_60g","price":6.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/eth_nigist_1000g_baadab82-ff3f-4dcc-9fbe-3a33e140f865.png?v=1783251389"},{"product_id":"ecuador-vinka-farm-carlos-maria-fernanda-2024-sidra-natural-oxidation","title":"Ecuador | Vinka Farm | Carlos \u0026 Maria Fernanda | 2024 Sidra Natural Oxidation","description":"\u003cp\u003e\u003cstrong\u003eTaste one coffee, in multiple processing methods.\u003cbr\u003e\u003c\/strong\u003eView the whole \u003ca href=\"http:\/\/centralcoastcoffee.com.au\/collections\/ecuador-vinka-farm-series\"\u003eVinka Farm Collection \u0026amp; story here.\u003c\/a\u003e\u003cbr\u003eThis is our first directly sourced coffee — grown, processed, and shipped by Maria and Carlos from Vinka Farm in Loja, Ecuador.\u003c\/p\u003e\n\u003cp\u003eWe’ve secured four distinct lots of their Sidra varietal, each processed differently: Natural Anaerobic, Natural Oxidation, Honey, and Lactic Honey. Same cherries, different methods — and six unique cup profiles that show just how much processing changes flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOther Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrowing Temperatures\u003c\/strong\u003e: 12-24°C\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinka Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.\u003c\/p\u003e\n\u003cp\u003eEach micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. These cherries undergo innovative processes—ranging from anaerobic natural fermentation to lactic fermentation—to unlock diverse flavour profiles.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout Sidra Varietal from Vinka\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Sidra varietal is a unique Ethiopian landrace, not a hybrid, making it a pure genetic descendant from Ethiopia's rich coffee heritage. Brought to Ecuador through a research initiative, it combines exceptional cup quality with the potential for high productivity.\u003c\/p\u003e\n\u003cp\u003eSidra has gained international recognition for its complex sensory profile, often described as floral and fruity, with hints of blueberry, lime, honey, and blackberries. It also features a distinct menthol note, rarely found in other coffees, which sets it apart and attracts specialty coffee buyers worldwide.\u003c\/p\u003e\n\u003cp\u003eProducers and experts in Ecuador emphasise its outstanding agronomic traits: a medium-sized, robust plant with high germination rates, generous yields, and a stable, uniform behaviour in the field. Its versatility shines across various post-harvest processes, unlocking diverse flavour expressions.\u003c\/p\u003e\n\u003cp\u003eWith its growing acclaim, Sidra is poised to become a flagship coffee variety, rivalling the reputation of Gesha, and positioning Ecuador as a producer of some of the world’s most exquisite coffees.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCoffee in Ecuador\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEcuador is quickly gaining recognition in the coffee world for its high-quality specialty coffee production. With a combination of diverse microclimates, fertile volcanic soil, and dedicated producers like Maria Fernanda and Carlos, Ecuador is redefining what coffee lovers can expect from South America.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eNatural Oxidation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Profile\u003c\/strong\u003e: Raspberry, blackberry syrup, cherry, lavender, caramel, with a refreshing mint finish.\u003cbr\u003e\u003cstrong\u003eMouthfeel\u003c\/strong\u003e: Balanced with tartaric acidity, juicy body, and a harmonious sweetness-acidity profile.\u003cbr\u003e\u003cstrong\u003eDescription\u003c\/strong\u003e: For those seeking balance, this process emphasises a rounded, refreshing sweetness paired with juicy complexity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it processed?\u003c\/strong\u003e The cherries are spread in a thin layer on raised beds to dry in the sun for 2–3 days. During this period, they are frequently moved to prevent fungal contamination. In this method, fermentation is endogenous, occurring inside the cherry under the peel while external oxygen helps to break down sugars. After this initial stage, the cherries are dried on shaded, stacked beds until they reach a humidity level of 13%. Once dried, the cherries are stored until export.\u003c\/p\u003e\n\u003cp\u003eHow do Anaerobic and Oxidation compare?\u003c\/p\u003e\n\u003cp\u003eOxidation is more balanced between acidity and sweetness, while anaerobic highlights acidity, a brilliant acidity!\u003c\/p\u003e\n\u003cp\u003eThe key difference between the Natural Anaerobic and Natural Oxidation processes lies in the fermentation environment. Anaerobic fermentation occurs in a CO2-rich environment outside the cherry, while oxidation fermentation takes place inside the cherry while they are exposed to oxygen.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42728244183076,"sku":"vinka_natox_320g","price":109.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 160g","offer_id":42728244150308,"sku":"vinka_natox_160g","price":57.0,"currency_code":"AUD","in_stock":true},{"title":"March 11 [FROZEN] \/ 320g","offer_id":42728244248612,"sku":"r_vinka_natox_320g","price":109.0,"currency_code":"AUD","in_stock":false},{"title":"March 11 [FROZEN] \/ 160g","offer_id":42728244215844,"sku":"r_vinka_natox_160g","price":57.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/vinka_natox_320g_244695d2-94ed-4e0a-b036-f9cacac33caa.png?v=1783831568"},{"product_id":"ecuador-vinka-farm-carlos-maria-fernanda-2024-sidra-honey","title":"Ecuador | Vinka Farm | Carlos \u0026 Maria Fernanda | 2024 Sidra Honey","description":"\u003cp\u003e\u003cstrong\u003eTaste one coffee, in multiple processing methods.\u003cbr\u003e\u003c\/strong\u003eView the whole \u003ca href=\"http:\/\/centralcoastcoffee.com.au\/collections\/ecuador-vinka-farm-series\"\u003eVinka Farm Collection \u0026amp; story here.\u003c\/a\u003e\u003cbr\u003eThis is our first directly sourced coffee — grown, processed, and shipped by Maria and Carlos from Vinka Farm in Loja, Ecuador.\u003c\/p\u003e\n\u003cp\u003eWe’ve secured four distinct lots of their Sidra varietal, each processed differently: Natural Anaerobic, Natural Oxidation, Honey, and Lactic Honey. Same cherries, different methods — and six unique cup profiles that show just how much processing changes flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOther Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrowing Temperatures\u003c\/strong\u003e: 12-24°C\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinka Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.\u003c\/p\u003e\n\u003cp\u003eEach micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. These cherries undergo innovative processes—ranging from anaerobic natural fermentation to lactic fermentation—to unlock diverse flavour profiles.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout Sidra Varietal from Vinka\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Sidra varietal is a unique Ethiopian landrace, not a hybrid, making it a pure genetic descendant from Ethiopia's rich coffee heritage. Brought to Ecuador through a research initiative, it combines exceptional cup quality with the potential for high productivity.\u003c\/p\u003e\n\u003cp\u003eSidra has gained international recognition for its complex sensory profile, often described as floral and fruity, with hints of blueberry, lime, honey, and blackberries. 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Same cherries, different methods — and six unique cup profiles that show just how much processing changes flavour.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOther Information\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGrowing Temperatures\u003c\/strong\u003e: 12-24°C\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinka Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.\u003c\/p\u003e\n\u003cp\u003eEach micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. 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The variety comes from Ethiopian landrace coffees collected from Ethiopian coffee forests in the 1930s, and the name derives from Ethiopia's Gori Gesha forest.\u003c\/p\u003e\n\u003cp\u003ePanama Gesha reached its modern fame in 2005 when a Gesha lot won the Best of Panama competition and broke records at over $20 per pound. Today, Gesha is prized the world over for its delicate florals, jasmine aromatics and elegant stone fruit.\u003c\/p\u003e\n\u003ch3\u003eCoffee in Panama\u003c\/h3\u003e\n\u003cp\u003eThough small in coffee production, Panama is a mighty player in coffee quality, and is famous for producing Gesha lots that have fetched prices exceeding $800 per pound. Its renown as a producer of rare and sought-after varieties has reshaped the way the world produces, purchases and talks about specialty coffee.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42728397864996,"sku":"janson_geisha_natural_320g","price":169.0,"currency_code":"AUD","in_stock":false},{"title":"Upcoming Roast \/ 160g","offer_id":42728397832228,"sku":"janson_geisha_natural_160g","price":89.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 80g","offer_id":42728397799460,"sku":"janson_geisha_natural_80g","price":49.0,"currency_code":"AUD","in_stock":true},{"title":"September 16 \/ 320g","offer_id":42728397963300,"sku":"r_janson_geisha_natural_320g","price":169.0,"currency_code":"AUD","in_stock":false},{"title":"September 16 \/ 160g","offer_id":42728397930532,"sku":"r_janson_geisha_natural_160g","price":89.0,"currency_code":"AUD","in_stock":false},{"title":"September 16 \/ 80g","offer_id":42728397897764,"sku":"r_janson_geisha_natural_80g","price":49.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/janson_geisha_natural_320g_dc6daf0d-7cd3-4807-9a0e-732882861e7d.png?v=1783415228"},{"product_id":"colombia-finca-las-margaritas-sudan-rume-washed","title":"Colombia | Las Margaritas | Sudan Rume Washed","description":"\u003ch3 class=\"mb-1 font-weight-bold\"\u003eFinca Las Margaritas\u003c\/h3\u003e\n\u003cp\u003ePerched on a mountain range in Caicedonia, Valle del Cauca, Las Margaritas sits between 1,400 and 2,000 masl in a temperate climate averaging 18–23°C. The farm grows some of the world's most sought-after varieties — Bourbon, Pacamara, Gesha (also spelled Gesha), Laurina and Sudan Rume among them — under rigorous, sustainable practices that protect the land and preserve cup quality.\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eCafé Granja La Esperanza\u003c\/h3\u003e\n\u003cp\u003eCafé Granja La Esperanza began more than 90 years ago on a small estate in Potosí. Over the decades its team of agronomists transformed the operation into a benchmark for excellence in specialty coffee, shifting from conventional 'C' market production to the rare, high-end varietals it is now celebrated for. Today they manage several farms across Valle del Cauca and Trujillo — including Las Margaritas, La Esperanza and Cerro Azul — and have recently expanded into Boquete, Panama, with La Carleida Terroir Farm.\u003c\/p\u003e\n\u003cp\u003eRenowned for innovation and precision, Granja La Esperanza prioritises flavour potential over disease resistance when selecting cultivars. Pickers are paid by the day, not by weight, so only perfectly ripe cherries are harvested. Their quality system — built on three pillars of genetics, terroir and human skill — involves 95 meticulous control steps from tree to export. It intertwines cup quality with respect for the environment and a deep commitment to the wellbeing of their workers and community.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42728461631524,"sku":"lasmarg_sudan_320g","price":69.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":42728461598756,"sku":"lasmarg_sudan_160g","price":39.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42728461697060,"sku":"r_lasmarg_sudan_320g","price":69.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42728461664292,"sku":"r_lasmarg_sudan_160g","price":39.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/colombia_geisha_copy.jpg?v=1760662642"},{"product_id":"ecuador-vinka-farm-carlos-maria-fernanda-2025-sidra-natural-oxidation","title":"Ecuador | Vinka Farm | Carlos \u0026 Maria Fernanda | 2025 Sidra Natural Oxidation","description":"\u003cp\u003eEcuador Vinka holds a special place in my heart! When I first tasted their \u003cem\u003eNatural Anaerobic Sidra\u003c\/em\u003e from Prodical Roasters, it instantly became my favourite coffee of all time. I reached out to Maria and Carlos — the producers behind it — and simply said, \u003cem\u003eplease, can I have some? \u003c\/em\u003eView the whole \u003ca href=\"http:\/\/centralcoastcoffee.com.au\/collections\/ecuador-vinka-farm-series\"\u003eVinka Farm Collection \u0026amp; story here.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVinka 2025 harvest is en route!\u003cbr\u003eThe 2025 harvest in Ecuador proved to be one of the most challenging yet rewarding seasons to date. The year brought extreme weather conditions at both ends of the spectrum — an unusually long dry season lasting 148 days without rain, followed by an intensely humid wet season with around six weeks of 93% humidity. These harsh shifts created the perfect environment for pests and diseases, with insects thriving in the dry months and fungi emerging during the rains, ultimately leading to the loss of about 500 coffee plants and a 13% drop in overall production. Despite these setbacks, the team’s dedication and careful farm management paid off. The resulting coffees are exceptional — cleaner, more expressive, and remarkably vibrant compared to the previous year. While production costs have risen under the new Ecuadorian government, causing prices to increase slightly, the quality of this year’s harvest more than justifies it, showcasing the resilience and skill of the producers behind these remarkable beans.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e2025 Natural Oxidation N-2025-001\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Profile\u003c\/strong\u003e: Vanilla, cherry, blackberry, chocolate, blackberry pie, red fruit jam, floral\u003cbr\u003e\u003cstrong\u003eMouthfeel\u003c\/strong\u003e: See Graphic\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow is it processed?\u003c\/strong\u003e The cherries are spread in a thin layer on raised beds to dry in the sun for 2–3 days. During this period, they are frequently moved to prevent fungal contamination. In this method, fermentation is endogenous, occurring inside the cherry under the peel while external oxygen helps to break down sugars. After this initial stage, the cherries are dried on shaded, stacked beds until they reach a humidity level of 13%. Once dried, the cherries are stored until export.\u003cbr\u003e\u003cbr\u003eThis Sidra underwent open-environment fermentation using the Natural Oxidation (NOx) protocol, a semi-dry processing method inspired by traditional regional practices but with enhanced quality control measures.\u003cbr\u003eAfter harvest and rigorous selection of cherries, the coffee was immediately transferred to raised drying beds and dried over 15-25 days using our elevated beds with shade protocol. The beds are positioned in a natural wind tunnel location, ensuring constant airflow that promotes even dehydration while shade netting maintains surface temperatures below 35°C to prevent thermal degradation of flavour compounds.\u003cbr\u003eThis process combines the benefits of controlled oxidation during fermentation with rapid, even drying that preserves the coffee's natural sweetness and develops a heavy body characteristic of natural processes. The resulting cup profile emphasises ripe fruit notes, molasses sweetness, and a complex finish.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do Anaerobic and Oxidation compare?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOxidation is more balanced between acidity and sweetness, while anaerobic highlights acidity, a brilliant acidity!\u003c\/p\u003e\n\u003cp\u003eThe key difference between the Natural Anaerobic and Natural Oxidation processes lies in the fermentation environment. Anaerobic fermentation occurs in a CO2-rich environment outside the cherry, while oxidation fermentation takes place inside the cherry while they are exposed to oxygen.\u003c\/p\u003e\n\u003cp\u003eIn this process, a natural and spontaneous fermentation takes place within the cherries, driven by native microorganisms. At the same time, an external sugar breakdown occurs in the presence of oxygen. We call this “natural oxidation” to avoid the incorrect use of the term aerobic fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinka Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.\u003c\/p\u003e\n\u003cp\u003eEach micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. These cherries undergo innovative processes—ranging from anaerobic natural fermentation to lactic fermentation—to unlock diverse flavour profiles.\u003c\/p\u003e\n\u003cp\u003eAt Vinka, we grow coffee where nature speaks in contrasts: at the foothills of Podocarpus National Park, where the montane forest intertwines with the inter-Andean dry scrub. At 1,640 metres above sea level, the humid morning fog and the dry afternoon breeze create a unique microclimate that imprints character into every bean. \u003c\/p\u003e\n\u003cp\u003e\"Our commitment comes from the conviction that producing specialty coffee is also an act of respect for the land. We regenerate soils, care for water, and protect biodiversity, because we know that true quality comes from balance. The 2025 harvest is our invitation to share with you the best of the Sidra variety: lots designed with patience and precision to reveal distinct sensory profiles, each with its own story. An experience that celebrates life, landscape, and passion for coffee.\"\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout Sidra Varietal from Vinka\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Sidra varietal is a unique Ethiopian landrace, not a hybrid, making it a pure genetic descendant from Ethiopia's rich coffee heritage. Brought to Ecuador through a research initiative, it combines exceptional cup quality with the potential for high productivity.\u003c\/p\u003e\n\u003cp\u003eSidra has gained international recognition for its complex sensory profile, often described as floral and fruity, with hints of blueberry, lime, honey, and blackberries. It also features a distinct menthol note, rarely found in other coffees, which sets it apart and attracts specialty coffee buyers worldwide.\u003c\/p\u003e\n\u003cp\u003eProducers and experts in Ecuador emphasise its outstanding agronomic traits: a medium-sized, robust plant with high germination rates, generous yields, and a stable, uniform behaviour in the field. Its versatility shines across various post-harvest processes, unlocking diverse flavour expressions.\u003c\/p\u003e\n\u003cp\u003eWith its growing acclaim, Sidra is poised to become a flagship coffee variety, rivalling the reputation of Gesha, and positioning Ecuador as a producer of some of the world’s most exquisite coffees.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCoffee in Ecuador\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEcuador is quickly gaining recognition in the coffee world for its high-quality specialty coffee production. With a combination of diverse microclimates, fertile volcanic soil, and dedicated producers like Maria Fernanda and Carlos, Ecuador is redefining what coffee lovers can expect from South America.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42728692383780,"sku":"vinka_2025_nat_oxi_320","price":89.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":42728692351012,"sku":"vinka_2025_nat_oxi_160","price":52.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42728692449316,"sku":"r_vinka_2025_nat_oxi_320","price":89.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42728692416548,"sku":"r_vinka_2025_nat_oxi_160","price":52.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/vinka_2025_nat_oxi_320_676a18b5-24ae-4f06-8ede-00a995e003fa.png?v=1783831587"},{"product_id":"ecuador-vinka-farm-carlos-maria-fernanda-2025-sidra-anaerobic-natural-48h","title":"Ecuador | Vinka Farm | Carlos \u0026 Maria Fernanda | 2025 Sidra Natural Anaerobic 48h","description":"\u003cp\u003eEcuador Vinka holds a special place in my heart! When I first tasted their \u003cem\u003eNatural Anaerobic Sidra\u003c\/em\u003e from Prodical Roasters, it instantly became my favourite coffee of all time. I reached out to Maria and Carlos — the producers behind it — and simply said, \u003cem\u003eplease, can I have some? \u003c\/em\u003eView the whole \u003ca href=\"http:\/\/centralcoastcoffee.com.au\/collections\/ecuador-vinka-farm-series\"\u003eVinka Farm Collection \u0026amp; story here.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVinka 2025 harvest is en route!\u003cbr\u003eThe 2025 harvest in Ecuador proved to be one of the most challenging yet rewarding seasons to date. The year brought extreme weather conditions at both ends of the spectrum — an unusually long dry season lasting 148 days without rain, followed by an intensely humid wet season with around six weeks of 93% humidity. These harsh shifts created the perfect environment for pests and diseases, with insects thriving in the dry months and fungi emerging during the rains, ultimately leading to the loss of about 500 coffee plants and a 13% drop in overall production. Despite these setbacks, the team’s dedication and careful farm management paid off. The resulting coffees are exceptional — cleaner, more expressive, and remarkably vibrant compared to the previous year. While production costs have risen under the new Ecuadorian government, causing prices to increase slightly, the quality of this year’s harvest more than justifies it, showcasing the resilience and skill of the producers behind these remarkable beans.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e2025 Anaerobic Natural 48h N-2025-003\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Profile\u003c\/strong\u003e: Sweet, fruity, citrus fruits, blueberry,\u003cbr\u003eblackberry jam, floral, lavender, intense flavour\u003cbr\u003e\u003cstrong\u003eMouthfeel\u003c\/strong\u003e: See Graphic\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHow is it processed?\u003c\/strong\u003e After manual selection and rinsing, the cherries are placed in a closed container for solid-phase fermentation, driven by native yeasts and lactic acid\u003cbr\u003ebacteria. Fermentation stops at pH 4.1.\u003c\/p\u003e\n\u003cp\u003eThis Sidra was processed using an anaerobic fermentation in sealed plastic bioreactors with airlock valves. Whole coffee cherries were loaded into the bioreactors at 95-100% capacity to minimise oxygen headspace, and the containers were immediately sealed.\u003cbr\u003eThe anaerobic environment develops gradually as the natural microorganisms (primarily yeasts and lactic acid bacteria) consume residual oxygen and produce CO₂. The pH of this spontaneous fermentation was and after approximately 48 hours the cherries were removed and immediately transferred to drying beds.\u003cbr\u003eFollowing fermentation, the coffee was dried using our protocol for over 30 days on stacked raised beds. During this drying period, there was a 10-day enzymatic rest period to stabilise water activity, enhance cup complexity developing intense berry notes, concentrated sweetness, and a complex profile characteristic of anaerobically fermented natural coffees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do Anaerobic and Oxidation compare?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOxidation is more balanced between acidity and sweetness, while anaerobic highlights acidity, a brilliant acidity!\u003c\/p\u003e\n\u003cp\u003eThe key difference between the Natural Anaerobic and Natural Oxidation processes lies in the fermentation environment. Anaerobic fermentation occurs in a CO2-rich environment outside the cherry, while oxidation fermentation takes place inside the cherry while they are exposed to oxygen.\u003c\/p\u003e\n\u003cp\u003eIn this process, a natural and spontaneous fermentation takes place within the cherries, driven by native microorganisms. At the same time, an external sugar breakdown occurs in the presence of oxygen. We call this “natural oxidation” to avoid the incorrect use of the term aerobic fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinka Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.\u003c\/p\u003e\n\u003cp\u003eEach micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. These cherries undergo innovative processes—ranging from anaerobic natural fermentation to lactic fermentation—to unlock diverse flavour profiles.\u003c\/p\u003e\n\u003cp\u003eAt Vinka, we grow coffee where nature speaks in contrasts: at the foothills of Podocarpus National Park, where the montane forest intertwines with the inter-Andean dry scrub. At 1,640 metres above sea level, the humid morning fog and the dry afternoon breeze create a unique microclimate that imprints character into every bean. \u003c\/p\u003e\n\u003cp\u003e\"Our commitment comes from the conviction that producing specialty coffee is also an act of respect for the land. We regenerate soils, care for water, and protect biodiversity, because we know that true quality comes from balance. The 2025 harvest is our invitation to share with you the best of the Sidra variety: lots designed with patience and precision to reveal distinct sensory profiles, each with its own story. An experience that celebrates life, landscape, and passion for coffee.\"\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout Sidra Varietal from Vinka\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Sidra varietal is a unique Ethiopian landrace, not a hybrid, making it a pure genetic descendant from Ethiopia's rich coffee heritage. Brought to Ecuador through a research initiative, it combines exceptional cup quality with the potential for high productivity.\u003c\/p\u003e\n\u003cp\u003eSidra has gained international recognition for its complex sensory profile, often described as floral and fruity, with hints of blueberry, lime, honey, and blackberries. It also features a distinct menthol note, rarely found in other coffees, which sets it apart and attracts specialty coffee buyers worldwide.\u003c\/p\u003e\n\u003cp\u003eProducers and experts in Ecuador emphasise its outstanding agronomic traits: a medium-sized, robust plant with high germination rates, generous yields, and a stable, uniform behaviour in the field. Its versatility shines across various post-harvest processes, unlocking diverse flavour expressions.\u003c\/p\u003e\n\u003cp\u003eWith its growing acclaim, Sidra is poised to become a flagship coffee variety, rivalling the reputation of Gesha, and positioning Ecuador as a producer of some of the world’s most exquisite coffees.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCoffee in Ecuador\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEcuador is quickly gaining recognition in the coffee world for its high-quality specialty coffee production. With a combination of diverse microclimates, fertile volcanic soil, and dedicated producers like Maria Fernanda and Carlos, Ecuador is redefining what coffee lovers can expect from South America.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42728692678692,"sku":"vinka_2025_nat_ana_48h_320","price":89.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":42728692645924,"sku":"vinka_2025_nat_ana_48h_160","price":52.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42728692744228,"sku":"r_vinka_2025_nat_ana_48h_320","price":89.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42728692711460,"sku":"r_vinka_2025_nat_ana_48h_160","price":52.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/vinka_2025_nat_ana_48h_320_60fa97d1-2b62-453d-ba28-9f78dedbb611.png?v=1783831588"},{"product_id":"ecuador-vinka-farm-carlos-maria-fernanda-2025-sidra-anaerobic-natural-120h","title":"Ecuador | Vinka Farm | Carlos \u0026 Maria Fernanda | 2025 Sidra Natural Anaerobic 120h","description":"\u003cp\u003eEcuador Vinka holds a special place in my heart! When I first tasted their \u003cem\u003eNatural Anaerobic Sidra\u003c\/em\u003e from Prodical Roasters, it instantly became my favourite coffee of all time. I reached out to Maria and Carlos — the producers behind it — and simply said, \u003cem\u003eplease, can I have some? \u003c\/em\u003eView the whole \u003ca href=\"http:\/\/centralcoastcoffee.com.au\/collections\/ecuador-vinka-farm-series\"\u003eVinka Farm Collection \u0026amp; story here.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVinka 2025 harvest is en route!\u003cbr\u003eThe 2025 harvest in Ecuador proved to be one of the most challenging yet rewarding seasons to date. The year brought extreme weather conditions at both ends of the spectrum — an unusually long dry season lasting 148 days without rain, followed by an intensely humid wet season with around six weeks of 93% humidity. These harsh shifts created the perfect environment for pests and diseases, with insects thriving in the dry months and fungi emerging during the rains, ultimately leading to the loss of about 500 coffee plants and a 13% drop in overall production. Despite these setbacks, the team’s dedication and careful farm management paid off. The resulting coffees are exceptional — cleaner, more expressive, and remarkably vibrant compared to the previous year. While production costs have risen under the new Ecuadorian government, causing prices to increase slightly, the quality of this year’s harvest more than justifies it, showcasing the resilience and skill of the producers behind these remarkable beans.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e2025 Anaerobic Natural 120h N-2025-004\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Profile\u003c\/strong\u003e: Floral, fruity, citrus fruits, orange, chocolate, cookie, hazelnut\u003cbr\u003e\u003cstrong\u003eMouthfeel\u003c\/strong\u003e: See Graphic\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHow is it processed?\u003c\/strong\u003e Following manual selection and rinsing, the cherries ferment in solid phase inside a closed container, guided by native yeasts and lactic acid bacteria. Fermentation ends at pH 3.9.\u003c\/p\u003e\n\u003cp\u003eThis Sidra was processed using an extended anaerobic fermentation in sealed plastic bioreactors with airlock valves. Whole coffee cherries were loaded into the bioreactors at 95-100% capacity to minimise oxygen headspace, and the containers were immediately sealed.\u003c\/p\u003e\n\u003cp\u003eThe anaerobic environment develops gradually as the natural microorganisms (primarily yeasts and lactic acid bacteria) consume residual oxygen and produce CO₂. The pH of this spontaneous fermentation was and after approximately 120 hours the cherries were removed and immediately transferred to drying beds.\u003c\/p\u003e\n\u003cp\u003eFollowing fermentation, the coffee was dried using our protocol for over 30 days on stacked raised beds. During this drying period, there was a 10-day enzymatic rest period to stabilise water activity developing enhanced acidity, concentrated sweetness, and complex fruit notes ranging from tropical fruits to berry-like flavours, along with potential wine-like or fermented fruit characteristics.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow do Anaerobic and Oxidation compare?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOxidation is more balanced between acidity and sweetness, while anaerobic highlights acidity, a brilliant acidity!\u003c\/p\u003e\n\u003cp\u003eThe key difference between the Natural Anaerobic and Natural Oxidation processes lies in the fermentation environment. Anaerobic fermentation occurs in a CO2-rich environment outside the cherry, while oxidation fermentation takes place inside the cherry while they are exposed to oxygen.\u003c\/p\u003e\n\u003cp\u003eIn this process, a natural and spontaneous fermentation takes place within the cherries, driven by native microorganisms. At the same time, an external sugar breakdown occurs in the presence of oxygen. We call this “natural oxidation” to avoid the incorrect use of the term aerobic fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinka Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.\u003c\/p\u003e\n\u003cp\u003eEach micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. These cherries undergo innovative processes—ranging from anaerobic natural fermentation to lactic fermentation—to unlock diverse flavour profiles.\u003c\/p\u003e\n\u003cp\u003eAt Vinka, we grow coffee where nature speaks in contrasts: at the foothills of Podocarpus National Park, where the montane forest intertwines with the inter-Andean dry scrub. At 1,640 metres above sea level, the humid morning fog and the dry afternoon breeze create a unique microclimate that imprints character into every bean. \u003c\/p\u003e\n\u003cp\u003e\"Our commitment comes from the conviction that producing specialty coffee is also an act of respect for the land. We regenerate soils, care for water, and protect biodiversity, because we know that true quality comes from balance. The 2025 harvest is our invitation to share with you the best of the Sidra variety: lots designed with patience and precision to reveal distinct sensory profiles, each with its own story. An experience that celebrates life, landscape, and passion for coffee.\"\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout Sidra Varietal from Vinka\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Sidra varietal is a unique Ethiopian landrace, not a hybrid, making it a pure genetic descendant from Ethiopia's rich coffee heritage. Brought to Ecuador through a research initiative, it combines exceptional cup quality with the potential for high productivity.\u003c\/p\u003e\n\u003cp\u003eSidra has gained international recognition for its complex sensory profile, often described as floral and fruity, with hints of blueberry, lime, honey, and blackberries. It also features a distinct menthol note, rarely found in other coffees, which sets it apart and attracts specialty coffee buyers worldwide.\u003c\/p\u003e\n\u003cp\u003eProducers and experts in Ecuador emphasise its outstanding agronomic traits: a medium-sized, robust plant with high germination rates, generous yields, and a stable, uniform behaviour in the field. Its versatility shines across various post-harvest processes, unlocking diverse flavour expressions.\u003c\/p\u003e\n\u003cp\u003eWith its growing acclaim, Sidra is poised to become a flagship coffee variety, rivalling the reputation of Gesha, and positioning Ecuador as a producer of some of the world’s most exquisite coffees.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCoffee in Ecuador\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEcuador is quickly gaining recognition in the coffee world for its high-quality specialty coffee production. With a combination of diverse microclimates, fertile volcanic soil, and dedicated producers like Maria Fernanda and Carlos, Ecuador is redefining what coffee lovers can expect from South America.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42728692809764,"sku":"vinka_2025_nat_ana_120h_320","price":89.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":42728692776996,"sku":"vinka_2025_nat_ana_120h_160","price":52.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42728692875300,"sku":"r_vinka_2025_nat_ana_120h_320","price":89.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42728692842532,"sku":"r_vinka_2025_nat_ana_120h_160","price":52.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/vinka_2025_nat_ana_120h_320_9c08ed16-75ae-4de2-8daf-1347cfbadd6c.png?v=1783831588"},{"product_id":"ecuador-vinka-farm-carlos-maria-fernanda-2025-sidra-yeast-washed","title":"Ecuador | Vinka Farm | Carlos \u0026 Maria Fernanda | 2025 Sidra Washed Yeast","description":"\u003cp\u003eEcuador Vinka holds a special place in my heart! When I first tasted their \u003cem\u003eNatural Anaerobic Sidra\u003c\/em\u003e from Prodical Roasters, it instantly became my favourite coffee of all time. I reached out to Maria and Carlos — the producers behind it — and simply said, \u003cem\u003eplease, can I have some? \u003c\/em\u003eView the whole \u003ca href=\"http:\/\/centralcoastcoffee.com.au\/collections\/ecuador-vinka-farm-series\"\u003eVinka Farm Collection \u0026amp; story here.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVinka 2025 harvest is en route!\u003cbr\u003eThe 2025 harvest in Ecuador proved to be one of the most challenging yet rewarding seasons to date. The year brought extreme weather conditions at both ends of the spectrum — an unusually long dry season lasting 148 days without rain, followed by an intensely humid wet season with around six weeks of 93% humidity. These harsh shifts created the perfect environment for pests and diseases, with insects thriving in the dry months and fungi emerging during the rains, ultimately leading to the loss of about 500 coffee plants and a 13% drop in overall production. Despite these setbacks, the team’s dedication and careful farm management paid off. The resulting coffees are exceptional — cleaner, more expressive, and remarkably vibrant compared to the previous year. While production costs have risen under the new Ecuadorian government, causing prices to increase slightly, the quality of this year’s harvest more than justifies it, showcasing the resilience and skill of the producers behind these remarkable beans.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e2025 Yeast Washed L-2025-002\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Profile\u003c\/strong\u003e: Sweet, fruity, orange marmalade, blueberry, blackberry, floral, jasmine, anise, cinnamon\u003cbr\u003e\u003cstrong\u003eMouthfeel\u003c\/strong\u003e: See Graphic\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHow is it processed?\u003c\/strong\u003e This Sidra underwent controlled anaerobic fermentation in inoculated tanks with selected yeast strains isolated from our farm's microbiome. The fermentation process achieved complete mucilage degradation, allowing precise extraction of aromatic precursors characteristic of the Sidra variety.\u003cbr\u003eFollowing fermentation and washing, the coffee was dried for 20 days on stacked raised beds with a 10-day enzymatic rest period mid-process. This rest phase enables molecular stabilisation and water activity equilibration, which becomes altered during the drying stages, resulting in enhanced cup complexity and longevity.\u003cbr\u003eThe stacked bed configuration provides optimal airflow control and even moisture reduction, preserving the volatile compounds developed during the fermentation phase.\u003c\/p\u003e\n\u003cp\u003eThis Sidra coffee underwent a controlled submerged fermentation process using our farm-native yeast as starter culture. After mechanical pulping, the parchment coffee with mucilage was immersed in an inoculated water medium within sealed bioreactors, creating microbial conditions that favour the development of the selected yeast strain.\u003cbr\u003eThe fermentation was monitored until reaching pH 3.8, ensuring complete mucilage degradation and optimal production of aromatic precursors.\u003cbr\u003eAfter fermentation, we thoroughly washed the coffee to remove the residual mucilage and fermentation byproducts. Then, the parchment coffee was dried using our protocol for over 20 days on stacked raised beds. During this drying period, there was a 10-day enzymatic rest period to stabilise water activity, enhance cup complexity, and develop balanced acidity and long-lasting sweetness, all of which are characteristics of high-quality washed coffees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinka Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.\u003c\/p\u003e\n\u003cp\u003eEach micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. These cherries undergo innovative processes—ranging from anaerobic natural fermentation to lactic fermentation—to unlock diverse flavour profiles.\u003c\/p\u003e\n\u003cp\u003eAt Vinka, we grow coffee where nature speaks in contrasts: at the foothills of Podocarpus National Park, where the montane forest intertwines with the inter-Andean dry scrub. At 1,640 metres above sea level, the humid morning fog and the dry afternoon breeze create a unique microclimate that imprints character into every bean. \u003c\/p\u003e\n\u003cp\u003e\"Our commitment comes from the conviction that producing specialty coffee is also an act of respect for the land. We regenerate soils, care for water, and protect biodiversity, because we know that true quality comes from balance. The 2025 harvest is our invitation to share with you the best of the Sidra variety: lots designed with patience and precision to reveal distinct sensory profiles, each with its own story. An experience that celebrates life, landscape, and passion for coffee.\"\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout Sidra Varietal from Vinka\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Sidra varietal is a unique Ethiopian landrace, not a hybrid, making it a pure genetic descendant from Ethiopia's rich coffee heritage. Brought to Ecuador through a research initiative, it combines exceptional cup quality with the potential for high productivity.\u003c\/p\u003e\n\u003cp\u003eSidra has gained international recognition for its complex sensory profile, often described as floral and fruity, with hints of blueberry, lime, honey, and blackberries. It also features a distinct menthol note, rarely found in other coffees, which sets it apart and attracts specialty coffee buyers worldwide.\u003c\/p\u003e\n\u003cp\u003eProducers and experts in Ecuador emphasise its outstanding agronomic traits: a medium-sized, robust plant with high germination rates, generous yields, and a stable, uniform behaviour in the field. Its versatility shines across various post-harvest processes, unlocking diverse flavour expressions.\u003c\/p\u003e\n\u003cp\u003eWith its growing acclaim, Sidra is poised to become a flagship coffee variety, rivalling the reputation of Gesha, and positioning Ecuador as a producer of some of the world’s most exquisite coffees.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCoffee in Ecuador\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEcuador is quickly gaining recognition in the coffee world for its high-quality specialty coffee production. With a combination of diverse microclimates, fertile volcanic soil, and dedicated producers like Maria Fernanda and Carlos, Ecuador is redefining what coffee lovers can expect from South America.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42728692940836,"sku":"vinka_2025_yeast_washed_320","price":119.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":42728692908068,"sku":"vinka_2025_yeast_washed_160","price":65.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42728693006372,"sku":"r1_vinka_2025_yeast_washed_320","price":119.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42728692973604,"sku":"r1_vinka_2025_yeast_washed_160","price":65.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":43167516459044,"sku":"r2_vinka_2025_yeast_washed_320","price":119.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":43167516426276,"sku":"r2_vinka_2025_yeast_washed_160","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/vinka_2025_yeast_washed_320_3955e332-cf03-402b-9dd1-a153b4d7a4d4.png?v=1783838788"},{"product_id":"ecuador-vinka-farm-carlos-maria-fernanda-2025-sidra-wild-mosto-washed","title":"Ecuador | Vinka Farm | Carlos \u0026 Maria Fernanda | 2025 Sidra Washed Wild Mosto","description":"\u003cp\u003eEcuador Vinka holds a special place in my heart! When I first tasted their \u003cem\u003eNatural Anaerobic Sidra\u003c\/em\u003e from Prodical Roasters, it instantly became my favourite coffee of all time. I reached out to Maria and Carlos — the producers behind it — and simply said, \u003cem\u003eplease, can I have some? \u003c\/em\u003eView the whole \u003ca href=\"http:\/\/centralcoastcoffee.com.au\/collections\/ecuador-vinka-farm-series\"\u003eVinka Farm Collection \u0026amp; story here.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVinka 2025 harvest is en route!\u003cbr\u003eThe 2025 harvest in Ecuador proved to be one of the most challenging yet rewarding seasons to date. The year brought extreme weather conditions at both ends of the spectrum — an unusually long dry season lasting 148 days without rain, followed by an intensely humid wet season with around six weeks of 93% humidity. These harsh shifts created the perfect environment for pests and diseases, with insects thriving in the dry months and fungi emerging during the rains, ultimately leading to the loss of about 500 coffee plants and a 13% drop in overall production. Despite these setbacks, the team’s dedication and careful farm management paid off. The resulting coffees are exceptional — cleaner, more expressive, and remarkably vibrant compared to the previous year. While production costs have risen under the new Ecuadorian government, causing prices to increase slightly, the quality of this year’s harvest more than justifies it, showcasing the resilience and skill of the producers behind these remarkable beans.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003e2025 WM-Sidra\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eFlavour Profile\u003c\/strong\u003e: Floral, fruity, green apple, vanilla, mint, chocolate\u003cbr\u003e\u003cstrong\u003eMouthfeel\u003c\/strong\u003e: See Graphic\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eHow is it processed?\u003c\/strong\u003e After pulping, the parchment coffee with mucilage was submerged in the mosto from our natural coffees, allowing a wild fermentation to take place until reaching pH 4.0. This created an environment full of life and complexity, giving the Sidra variety a unique expression.\u003c\/p\u003e\n\u003cp\u003eThis Sidra represents an innovative fermentation approach combining controlled processing with wild fermentation dynamics. After mechanical pulping, the parchment coffee with mucilage was submerged in mosto (fermented liquid) collected from our natural coffee fermentations.\u003cbr\u003eThe mosto, rich in active microorganisms and metabolites from previous fermentations, acts as a natural starter culture containing lactic acid bacteria, yeasts, and organic acids. The coffee was fermented in sealed bioreactors creating a submerged and anaerobic fermentation environment.\u003cbr\u003eThis process was monitored until reaching pH 4.0, allowing sufficient time for the mosto's microbial community to colonise the mucilage and produce distinctive metabolites. The fermentation produces enhanced complexity through the interaction between the Sidra's natural microbiota and the established microbial culture from the mosto, resulting in unique flavour development including notes of stone fruits and floral undertones.\u003cbr\u003eFollowing fermentation, the coffee was thoroughly washed and dried using our protocol for over 20 days on stacked raised beds. During this drying period, there was a 10-day enzymatic rest period. This drying preserves the complex volatile compounds developed during the mosto fermentation, resulting in a coffee with exceptional cup clarity combined with the depth and complexity contributed by the wild fermentation process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Vinka Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVinka Coffee is grown by Maria Fernanda and Carlos, two university researchers turned passionate specialty coffee farmers. Their farm, nestled in the highlands of Loja, Ecuador, embodies a commitment to biodiversity, sustainability, and precision processing.\u003c\/p\u003e\n\u003cp\u003eEach micro-lot is carefully hand-harvested at peak ripeness, with cherries measured at 25° Brix. These cherries undergo innovative processes—ranging from anaerobic natural fermentation to lactic fermentation—to unlock diverse flavour profiles.\u003c\/p\u003e\n\u003cp\u003eAt Vinka, we grow coffee where nature speaks in contrasts: at the foothills of Podocarpus National Park, where the montane forest intertwines with the inter-Andean dry scrub. At 1,640 metres above sea level, the humid morning fog and the dry afternoon breeze create a unique microclimate that imprints character into every bean. \u003c\/p\u003e\n\u003cp\u003e\"Our commitment comes from the conviction that producing specialty coffee is also an act of respect for the land. We regenerate soils, care for water, and protect biodiversity, because we know that true quality comes from balance. The 2025 harvest is our invitation to share with you the best of the Sidra variety: lots designed with patience and precision to reveal distinct sensory profiles, each with its own story. An experience that celebrates life, landscape, and passion for coffee.\"\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eAbout Sidra Varietal from Vinka\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe Sidra varietal is a unique Ethiopian landrace, not a hybrid, making it a pure genetic descendant from Ethiopia's rich coffee heritage. Brought to Ecuador through a research initiative, it combines exceptional cup quality with the potential for high productivity.\u003c\/p\u003e\n\u003cp\u003eSidra has gained international recognition for its complex sensory profile, often described as floral and fruity, with hints of blueberry, lime, honey, and blackberries. It also features a distinct menthol note, rarely found in other coffees, which sets it apart and attracts specialty coffee buyers worldwide.\u003c\/p\u003e\n\u003cp\u003eProducers and experts in Ecuador emphasise its outstanding agronomic traits: a medium-sized, robust plant with high germination rates, generous yields, and a stable, uniform behaviour in the field. Its versatility shines across various post-harvest processes, unlocking diverse flavour expressions.\u003c\/p\u003e\n\u003cp\u003eWith its growing acclaim, Sidra is poised to become a flagship coffee variety, rivalling the reputation of Gesha, and positioning Ecuador as a producer of some of the world’s most exquisite coffees.\u003c\/p\u003e\n\u003ch4\u003e\u003cstrong\u003eCoffee in Ecuador\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eEcuador is quickly gaining recognition in the coffee world for its high-quality specialty coffee production. With a combination of diverse microclimates, fertile volcanic soil, and dedicated producers like Maria Fernanda and Carlos, Ecuador is redefining what coffee lovers can expect from South America.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42728693071908,"sku":"vinka_2025_wm_washed_320","price":119.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":42728693039140,"sku":"vinka_2025_wm_washed_160","price":65.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42728693137444,"sku":"r_vinka_2025_wm_washed_320","price":119.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42728693104676,"sku":"r_vinka_2025_wm_washed_160","price":65.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/vinka_2025_wm_washed_320_25681c4e-1a76-4a2f-8306-6940f937d41f.png?v=1783831589"},{"product_id":"half-caf-blend-02","title":"HALF-CAF Blend #04","description":"\u003cp\u003e\u003cstrong\u003eLIMITED STOCK. LIMITED RELEASES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e: Medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRelease #04\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBean 1: 50% - \u003ca href=\"https:\/\/admin.shopify.com\/store\/central-coast-coffee\/products\/7873373110308\" rel=\"noopener noreferrer\" target=\"_blank\"\u003eColombia | Finca Tamana | Elias Roa | Sugarcane EA Decaf Washed\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eBean 2: 50%  - \u003ca href=\"https:\/\/admin.shopify.com\/store\/central-coast-coffee\/products\/7821308133412\" rel=\"noopener noreferrer\" target=\"_blank\"\u003ePapua New Guinea | Kay Farm | Typica\/Arusha\/Bourbon Washed\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWe’ve always wanted to make a \u003cstrong\u003eHALF-CAF\u003c\/strong\u003e — something smooth, rich, and delicious with milk, but with only half the caffeine so you can have \u003cem\u003etwice as much\u003c\/em\u003e without feeling like you could run to Queensland and back.\u003c\/p\u003e\n\u003cp\u003eEach week we gather the leftover bits from our regular and decaf roasts that didn’t find a home, then we play matchmaker — pairing them up into a one-off blend that’s unique every time. It’s a little different with every release, and that’s half the fun.\u003c\/p\u003e\n\u003cp\u003eStock’s always limited because, well, we only have so many strays to work with. Once they’re gone, that week’s flavour adventure is history.\u003c\/p\u003e\n\u003cp\u003eCheck the ratios below for what’s in this batch — and if this one doesn’t sound like your vibe, have a squiz at our other \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/half-caf-blend-01\"\u003e\u003cstrong\u003eHALF-CAF\u003c\/strong\u003e blend option here.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eHistory\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRelease #02\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBean 1: 20% - \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-popayan-castillo-caturra-washed-sugarcane-ea-decaf\"\u003eColombia | Popayán | Castillo Caturra Washed | Sugarcane EA Decaf\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eBean 2: 30%  - \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-pillimue-family-caturra-colombia-washed-ea-decaf\"\u003eColombia | Pillimue Family | Caturra \/ Colombia Washed EA Decaf\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003eBean 3: 42%  - \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/papua-new-guinea-baroida-estate-gesha-washed\"\u003ePapua New Guinea | Baroida Estate | Gesha Washed #7904\u003c\/a\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBean 4: 5% - \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/ethiopia-jigesa-kurume-wolisho-washed?variant=42446065762340\"\u003eEthiopia | Jigesa | Kurume \u0026amp; Wolisho Washed\u003c\/a\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBean 5: 3%- \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/peru-el-cacao-maria-magdalena-yaxahuanca-gesha-washed-organic?variant=42621355687972\"\u003ePeru | El Cacao | María Magdalena Yaxahuanca | Gesha Washed Organic\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 1000g","offer_id":43205931565092,"sku":"half_caf_1_1000","price":59.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 400g","offer_id":43205931597860,"sku":"half_caf_1_400","price":34.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 200g","offer_id":43205931630628,"sku":"half_caf_1_200","price":18.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 1000g","offer_id":43517336289316,"sku":"r2_half_caf_1_1000","price":59.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 400g","offer_id":43517336322084,"sku":"r2_half_caf_1_400","price":34.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 200g","offer_id":43517336354852,"sku":"r2_half_caf_1_200","price":18.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 1000g","offer_id":42805297709092,"sku":"r1_half_caf_1_1000","price":59.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 400g","offer_id":42805297741860,"sku":"r1_half_caf_1_400","price":34.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 200g","offer_id":42805297774628,"sku":"r1_half_caf_1_200","price":18.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/remove_the_spoon_Nano_Banana_Pro_83073.jpg?v=1769987232"},{"product_id":"panama-iris-estate-jamison-savage-gesha-cm-washed-vivid-2025-signature-series","title":"Panama | Iris Estate | Jamison Savage | Gesha CM Washed VIVID 2025 | Signature Series","description":"\u003ch3\u003eView other coffees in our \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/iris-estate-farm-series\"\u003eIris Estate Collection here\u003c\/a\u003e\n\u003c\/h3\u003e\n\u003ch3\u003eAbout VIVID\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eVivid Gesha\u003c\/strong\u003e showcases Iris Estate's mastery of carbonic maceration, where whole cherries ferment briefly in CO2-flushed tanks to create a clean, vibrant cup. The result is an elegant Gesha with bright yellow-fruit notes, refined acidity, and a beautifully balanced finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Carbonic Maceration (CM) Washed\u003cbr\u003e\u003cstrong\u003eLot:\u003c\/strong\u003e Vivid\u003c\/p\u003e\n\u003ch3\u003eProcessing Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCherries are harvested perfectly ripe at 20-22º Brix.\u003c\/li\u003e\n\u003cli\u003eCherries are carefully selected a second time and separated according to sections of the farm.\u003c\/li\u003e\n\u003cli\u003eWhole cherries are placed inside sealed tanks filled with CO2, displacing all oxygen to create a controlled anaerobic environment.\u003c\/li\u003e\n\u003cli\u003eCherries ferment briefly under regulated temperatures to develop bright yellow-fruit characteristics.\u003c\/li\u003e\n\u003cli\u003eAfter fermentation, cherries are pulped, thoroughly washed, and spread in thin layers to dry on multi-tiered raised African beds under precise conditions at Iris Estate.\u003c\/li\u003e\n\u003cli\u003eThe Iris Estate drying room maintains strict control over temperature, humidity and airflow to optimise flavour and uniformity.\u003c\/li\u003e\n\u003cli\u003eDrying typically takes 20-25 days, reducing moisture content to 10-12%.\u003c\/li\u003e\n\u003cli\u003eBeans are stored in parchment inside GrainPro bags to rest and stabilise before hulling.\u003c\/li\u003e\n\u003cli\u003eOnce stabilised, the coffee is hulled and carefully sorted by density, size, shape and colour before being lightly vacuum-sealed for export.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Iris Estate\u003c\/h3\u003e\n\u003cp\u003eIris Estate is a venture initiated by three exceptionally talented coffee professionals, each driven by a distinct vision for the future of coffee. Their shared belief is that specialty coffee should embody the unique terroir in which the beans are grown, rather than merely reflecting processing techniques. This philosophy guides their quest for the perfect cup.\u003c\/p\u003e\n\u003cp\u003eTo showcase this dedication to terroir, producer Jamison Savage has planted a variety of coffee cultivars across the Estate at different elevations, all while preserving the natural landscape and forest. He believes that minimal interference with the ecosystem allows the coffee cherries to fully express the natural flavours and characteristics of their environment.\u003c\/p\u003e\n\u003cp\u003eThe three main objectives at Iris Estate are: ensuring the coffees truly represent the land from which they originate, enhancing the sustainability of the farm and the well-being of its workers, and bridging the gap between producers and consumers by transparently sharing the processes of cultivation, harvest and production.\u003c\/p\u003e\n\u003ch3\u003eAbout Jamison Savage\u003c\/h3\u003e\n\u003cp\u003eSavage Coffee is a project founded by Jamison Savage in Panama's Boquete region. Jamison has established himself as one of the world's most refined coffee producers, with his farm, Deborah, earning top honours in prestigious coffee competitions globally. His coffees are now in such high demand that they are often pre-booked well before the season begins.\u003c\/p\u003e\n\u003cp\u003eFor over a decade Jamison has been perfecting his processing techniques. He was among the first to adapt carbonic maceration from the wine industry to coffee, fermenting cherries in a carbon-dioxide-rich environment to build complexity and heighten fresh fruit and floral notes. His coffees are shade-grown, strictly hard bean, and nurtured in nutrient-rich volcanic soils.\u003c\/p\u003e\n\u003ch3\u003eAbout the Gesha Variety\u003c\/h3\u003e\n\u003cp\u003eGesha (also spelled Gesha) is one of the world's most prized coffee varieties. It traces back to Ethiopian landrace coffees collected in the 1930s - the name derives from Ethiopia's Gori Gesha forest - and reached global fame in Panama in 2005, when a Gesha lot won Best of Panama and shattered price records. It is celebrated for its delicate florals, jasmine aromatics and elegant stone fruit.\u003c\/p\u003e\n\u003ch3\u003eCoffee in Panama\u003c\/h3\u003e\n\u003cp\u003eThough small in coffee production, Panama is a mighty player in coffee quality. In particular, Panama is famous for producing Gesha lots that have fetched prices exceeding $800 per pound. Today its renown as a producer of rare and sought-after varieties positions Panama as a contender for a new kind of coffee-tourism, with the potential to change the way we produce, purchase, consume and talk about specialty coffee on a global scale.\u003c\/p\u003e\n\u003cp\u003eThe high value of Gesha has brought out both the best and the worst in the industry. For established producers who receive excellent prices, that money has often been reinvested in their communities and in renovating their farms to be as environmentally sustainable as possible. Unfortunately, the lure of Gesha's value has also led some to bypass traditional land purchasing agreements and illegally deforest areas of national parks. Even so, the blossoming coffee industry in Panama has demonstrated real potential to raise incomes for a wider spectrum of producers and coffee workers.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 160g","offer_id":42858326589476,"sku":"iris_estate_2025_vivid_160g","price":84.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 80g","offer_id":42858326556708,"sku":"iris_estate_2025_vivid_80g","price":55.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER \/ 160g","offer_id":42858326720548,"sku":"r2_iris_estate_2025_vivid_160g","price":84.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 80g","offer_id":42858326687780,"sku":"r2_iris_estate_2025_vivid_80g","price":55.0,"currency_code":"AUD","in_stock":false},{"title":"August 20 [FROZEN] \/ 160g","offer_id":42858326655012,"sku":"r1_iris_estate_2025_vivid_160g","price":84.0,"currency_code":"AUD","in_stock":true},{"title":"August 20 [FROZEN] \/ 80g","offer_id":42858326622244,"sku":"r1_iris_estate_2025_vivid_80g","price":55.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/iris_estate_2025_vivid_160g_9f191cbc-9eb1-46ea-993d-76ea84f14ca7.png?v=1783415201"},{"product_id":"panama-iris-estate-jamison-savage-gesha-nitrogen-natural-odyssey-2025-signature-series","title":"Panama | Iris Estate | Jamison Savage | Gesha Nitrogen Natural ODYSSEY 2025 | Signature Series","description":"\u003ch3\u003eView other coffees in our \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/iris-estate-farm-series\"\u003eIris Estate Collection here\u003c\/a\u003e\n\u003c\/h3\u003e\n\u003ch3\u003eAbout ODYSSEY\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOdyssey Gesha\u003c\/strong\u003e represents the next step in Iris Estate's nitrogen-flushed fermentation program. Unwashed whole cherries are fermented in sealed nitrogen-filled tanks for 4 to 6 days before undergoing precise, multi-tiered drying. The result is a cup of remarkable clarity, elegance and texture - a refined expression of Gesha that highlights the harmony between time, environment and meticulous craftsmanship.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Nitrogen Natural\u003cbr\u003e\u003cstrong\u003eLot:\u003c\/strong\u003e Odyssey\u003c\/p\u003e\n\u003ch3\u003eProcessing Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCherries are harvested perfectly ripe at 20-22º Brix.\u003c\/li\u003e\n\u003cli\u003eCherries are carefully selected a second time and remain unwashed to retain the natural yeasts and fungi from the Iris Estate environment, which contribute to the coffee's expression of terroir.\u003c\/li\u003e\n\u003cli\u003eWhole cherries are placed inside sealed tanks filled with nitrogen. The tanks are flushed with nitrogen daily, resulting in greater clarity and purity in the cup profile.\u003c\/li\u003e\n\u003cli\u003eCherries ferment for an extended period of 4-6 days under controlled temperatures.\u003c\/li\u003e\n\u003cli\u003eAfter fermentation, cherries are dried on a multi-tiered raised African bed system. They begin on the highest tier to reduce moisture content, then move down each layer to slow the drying process, enhancing sweetness and clarity in the final cup.\u003c\/li\u003e\n\u003cli\u003eCherries finish drying on the bottom tier once moisture content is reduced to 10-12%.\u003c\/li\u003e\n\u003cli\u003eThe Iris Estate drying room precisely regulates temperature, heat, humidity and airflow to ensure optimal flavour development.\u003c\/li\u003e\n\u003cli\u003eDrying typically takes 25-30 days.\u003c\/li\u003e\n\u003cli\u003eBeans are stored within their dried cherry pods in GrainPro bags to absorb more flavour from the fruit and stabilise moisture levels.\u003c\/li\u003e\n\u003cli\u003eOnce stabilised, the coffee is hulled and sorted by density, size, shape and colour before being lightly vacuum-sealed for export.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Iris Estate\u003c\/h3\u003e\n\u003cp\u003eIris Estate is a venture initiated by three exceptionally talented coffee professionals, each driven by a distinct vision for the future of coffee. Their shared belief is that specialty coffee should embody the unique terroir in which the beans are grown, rather than merely reflecting processing techniques. This philosophy guides their quest for the perfect cup.\u003c\/p\u003e\n\u003cp\u003eTo showcase this dedication to terroir, producer Jamison Savage has planted a variety of coffee cultivars across the Estate at different elevations, all while preserving the natural landscape and forest. He believes that minimal interference with the ecosystem allows the coffee cherries to fully express the natural flavours and characteristics of their environment.\u003c\/p\u003e\n\u003cp\u003eThe three main objectives at Iris Estate are: ensuring the coffees truly represent the land from which they originate, enhancing the sustainability of the farm and the well-being of its workers, and bridging the gap between producers and consumers by transparently sharing the processes of cultivation, harvest and production.\u003c\/p\u003e\n\u003ch3\u003eAbout Jamison Savage\u003c\/h3\u003e\n\u003cp\u003eSavage Coffee is a project founded by Jamison Savage in Panama's Boquete region. Jamison has established himself as one of the world's most refined coffee producers, with his farm, Deborah, earning top honours in prestigious coffee competitions globally. His coffees are now in such high demand that they are often pre-booked well before the season begins.\u003c\/p\u003e\n\u003cp\u003eFor over a decade Jamison has been perfecting his processing techniques. He was among the first to adapt carbonic maceration from the wine industry to coffee, fermenting cherries in a carbon-dioxide-rich environment to build complexity and heighten fresh fruit and floral notes. His coffees are shade-grown, strictly hard bean, and nurtured in nutrient-rich volcanic soils.\u003c\/p\u003e\n\u003ch3\u003eAbout the Gesha Variety\u003c\/h3\u003e\n\u003cp\u003eGesha (also spelled Gesha) is one of the world's most prized coffee varieties. It traces back to Ethiopian landrace coffees collected in the 1930s - the name derives from Ethiopia's Gori Gesha forest - and reached global fame in Panama in 2005, when a Gesha lot won Best of Panama and shattered price records. It is celebrated for its delicate florals, jasmine aromatics and elegant stone fruit.\u003c\/p\u003e\n\u003ch3\u003eCoffee in Panama\u003c\/h3\u003e\n\u003cp\u003eThough small in coffee production, Panama is a mighty player in coffee quality. In particular, Panama is famous for producing Gesha lots that have fetched prices exceeding $800 per pound. Today its renown as a producer of rare and sought-after varieties positions Panama as a contender for a new kind of coffee-tourism, with the potential to change the way we produce, purchase, consume and talk about specialty coffee on a global scale.\u003c\/p\u003e\n\u003cp\u003eThe high value of Gesha has brought out both the best and the worst in the industry. For established producers who receive excellent prices, that money has often been reinvested in their communities and in renovating their farms to be as environmentally sustainable as possible. Unfortunately, the lure of Gesha's value has also led some to bypass traditional land purchasing agreements and illegally deforest areas of national parks. Even so, the blossoming coffee industry in Panama has demonstrated real potential to raise incomes for a wider spectrum of producers and coffee workers.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 160g","offer_id":42858326851620,"sku":"iris_estate_2025_odyssey_160g","price":88.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 80g","offer_id":42858326818852,"sku":"iris_estate_2025_odyssey_80g","price":49.0,"currency_code":"AUD","in_stock":true},{"title":"January 21 [FROZEN] \/ 160g","offer_id":42858326982692,"sku":"r2_iris_estate_2025_odyssey_160g","price":88.0,"currency_code":"AUD","in_stock":true},{"title":"January 21 [FROZEN] \/ 80g","offer_id":42858326949924,"sku":"r2_iris_estate_2025_odyssey_160g","price":49.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42858326917156,"sku":"r1_iris_estate_2025_odyssey_160g","price":88.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 80g","offer_id":42858326884388,"sku":"r1_iris_estate_2025_odyssey_80g","price":49.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/iris_estate_2025_odyssey_160g_bb070a8e-2ef0-43fb-b76d-61bd97f3ac00.png?v=1783415202"},{"product_id":"panama-iris-estate-jamison-savage-gesha-nitrogen-washed-ambrosia-2025-signature-series","title":"Panama | Iris Estate | Jamison Savage | Gesha Nitrogen Washed AMBROSIA 2025 | Signature Series","description":"\u003ch3\u003eView other coffees in our \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/iris-estate-farm-series\"\u003eIris Estate Collection here\u003c\/a\u003e\n\u003c\/h3\u003e\n\u003ch3\u003eAbout AMBROSIA\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAmbrosia Gesha\u003c\/strong\u003e showcases the latest innovation in nitrogen-flushed fermentation from Iris Estate. Unwashed whole cherries ferment in sealed, nitrogen-filled tanks for 4 to 6 days, then are pulped and briefly dry-fermented before a long, controlled dry down in parchment. The result is a refined, elegant cup with a silky, tactile character - a showcase of Jamison's precise use of time, fermentation and drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Gesha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Nitrogen Washed\u003cbr\u003e\u003cstrong\u003eLot:\u003c\/strong\u003e Ambrosia\u003c\/p\u003e\n\u003ch3\u003eProcessing Details\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCherries are harvested perfectly ripe at 20-22º Brix.\u003c\/li\u003e\n\u003cli\u003eCherries are carefully selected a second time and remain unwashed, keeping the natural yeasts and fungi present in the Iris Estate environment. These contribute to the cherry's expression of terroir.\u003c\/li\u003e\n\u003cli\u003eWhole cherries are placed inside sealed tanks and flushed with nitrogen. The tanks are flushed with nitrogen daily, which results in greater clarity in the cup profile.\u003c\/li\u003e\n\u003cli\u003eCherries are left to ferment for an extended period of 4-6 days in controlled temperatures.\u003c\/li\u003e\n\u003cli\u003eOnce fermentation is complete and the cherries are removed from the tanks, the coffee is pulped and dry-fermented briefly before moving to the multi-tiered raised African drying bed system under controlled conditions.\u003c\/li\u003e\n\u003cli\u003eThe coffee begins drying in parchment on the second tier, which protects the parchment from cracking. It is then moved down the tiers throughout drying to ensure a consistent, slow drying rate - this results in a cleaner cup profile.\u003c\/li\u003e\n\u003cli\u003eThe coffee finishes drying on the bottom tier once moisture content is reduced to 10-12%.\u003c\/li\u003e\n\u003cli\u003eThe Iris Estate drying room controls temperature, heat, humidity and airflow to ensure optimal conditions for the best flavours.\u003c\/li\u003e\n\u003cli\u003eDrying typically takes 20-25 days.\u003c\/li\u003e\n\u003cli\u003eBeans are stored in parchment in GrainPro bags to stabilise moisture levels, held under controlled, cool and stable conditions.\u003c\/li\u003e\n\u003cli\u003eOnce absorption and stabilisation are complete, the coffee is hulled and selected for density, size, shape and colour before being lightly vacuum-sealed, ready for export.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout Iris Estate\u003c\/h3\u003e\n\u003cp\u003eIris Estate is a venture initiated by three exceptionally talented coffee professionals, each driven by a distinct vision for the future of coffee. Their shared belief is that specialty coffee should embody the unique terroir in which the beans are grown, rather than merely reflecting processing techniques. This philosophy guides their quest for the perfect cup.\u003c\/p\u003e\n\u003cp\u003eTo showcase this dedication to terroir, producer Jamison Savage has planted a variety of coffee cultivars across the Estate at different elevations, all while preserving the natural landscape and forest. He believes that minimal interference with the ecosystem allows the coffee cherries to fully express the natural flavours and characteristics of their environment.\u003c\/p\u003e\n\u003cp\u003eThe three main objectives at Iris Estate are: ensuring the coffees truly represent the land from which they originate, enhancing the sustainability of the farm and the well-being of its workers, and bridging the gap between producers and consumers by transparently sharing the processes of cultivation, harvest and production.\u003c\/p\u003e\n\u003ch3\u003eAbout Jamison Savage\u003c\/h3\u003e\n\u003cp\u003eSavage Coffee is a project founded by Jamison Savage in Panama's Boquete region. Jamison has established himself as one of the world's most refined coffee producers, with his farm, Deborah, earning top honours in prestigious coffee competitions globally. His coffees are now in such high demand that they are often pre-booked well before the season begins.\u003c\/p\u003e\n\u003cp\u003eFor over a decade Jamison has been perfecting his processing techniques. He was among the first to adapt carbonic maceration from the wine industry to coffee, fermenting cherries in a carbon-dioxide-rich environment to build complexity and heighten fresh fruit and floral notes. His coffees are shade-grown, strictly hard bean, and nurtured in nutrient-rich volcanic soils.\u003c\/p\u003e\n\u003ch3\u003eAbout the Gesha Variety\u003c\/h3\u003e\n\u003cp\u003eGesha (also spelled Gesha) is one of the world's most prized coffee varieties. It traces back to Ethiopian landrace coffees collected in the 1930s - the name derives from Ethiopia's Gori Gesha forest - and reached global fame in Panama in 2005, when a Gesha lot won Best of Panama and shattered price records. It is celebrated for its delicate florals, jasmine aromatics and elegant stone fruit.\u003c\/p\u003e\n\u003ch3\u003eCoffee in Panama\u003c\/h3\u003e\n\u003cp\u003eThough small in coffee production, Panama is a mighty player in coffee quality. In particular, Panama is famous for producing Gesha lots that have fetched prices exceeding $800 per pound. Today its renown as a producer of rare and sought-after varieties positions Panama as a contender for a new kind of coffee-tourism, with the potential to change the way we produce, purchase, consume and talk about specialty coffee on a global scale.\u003c\/p\u003e\n\u003cp\u003eThe high value of Gesha has brought out both the best and the worst in the industry. For established producers who receive excellent prices, that money has often been reinvested in their communities and in renovating their farms to be as environmentally sustainable as possible. Unfortunately, the lure of Gesha's value has also led some to bypass traditional land purchasing agreements and illegally deforest areas of national parks. Even so, the blossoming coffee industry in Panama has demonstrated real potential to raise incomes for a wider spectrum of producers and coffee workers.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 160g","offer_id":42858327048228,"sku":"iris_estate_2025_ambrosia_160g","price":90.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 80g","offer_id":42858327015460,"sku":"iris_estate_2025_ambrosia_80g","price":55.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42858327179300,"sku":"r2_iris_estate_2025_ambrosia_160g","price":90.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 80g","offer_id":42858327146532,"sku":"r2_iris_estate_2025_ambrosia_80g","price":55.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 160g","offer_id":42858327113764,"sku":"r1_iris_estate_2025_ambrosia_160g","price":90.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 80g","offer_id":42858327080996,"sku":"r1_iris_estate_2025_ambrosia_80g","price":55.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/iris_estate_2025_ambrosia_160g_7ed05c59-162d-45a5-89e1-a8b8e1de2ed8.png?v=1783415202"},{"product_id":"twelve-days-of-christmas-filter-calendar-12x-60g-filter-brews","title":"Twelve Days of Christmas Filter Calendar 2025 (12x 60g Filter Brews)","description":"\u003ch1\u003e\u003cstrong\u003eTwelve Days of Christmas Filter Calendar\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003eOnly forty sets available\u003c\/em\u003e\u003cbr\u003eSHIPS around 3rd December\u003cbr\u003eOther items in cart will all ship together, no split shipping.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCelebrate December with a tasting journey built for people who enjoy clean, bright filter coffee.\u003cbr\u003eTwelve coffees. Sixty grams in every bag. Roasted for clarity. Everything is roasted and shipped on the 30th November so it reaches you with the right amount of rest before the 12th December\u003c\/p\u003e\n\u003cp\u003eEach 60g bag provides\u003cbr\u003e• Three espresso shots\u003cbr\u003e• Or four fifteen-gram filter brews\u003cbr\u003e• Enough for two people to share two brews each day\u003c\/p\u003e\n\u003cp\u003eThis collection offers a rare chance to explore our highest tier filter lots. The set includes washed, natural and experimental profiles. Every day reveals a fresh character in the cup.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eFilter brewing tips\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUse a one to fifteen ratio. Grind a little finer for delicate or floral coffees. Use water just off boil. If the cup leans too sharp, slow the drawdown with a small amount of early agitation.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eEspresso tips\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eUse a longer yield. One to two brings a richer cup. One to three brings more brightness and clarity.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eWhat is included\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e• 12x Christmas themed sample bags\u003cbr\u003e• Filter roast style for clear flavour\u003cbr\u003e• A full range of high end coffees\u003cbr\u003e• Tasting notes for each day\u003c\/p\u003e\n\u003cp\u003eA fitting choice for couples, friends or people who like trying new coffees throughout December.\u003c\/p\u003e\n\u003cp\u003eFinal Lineup of the coffees\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDay 14\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-miriam-quesada-castillo-anaerobic-natural-8486\" rel=\"noopener\"\u003eColombia | Miriam Quesada | Castillo Anaerobic Natural #8486\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 15\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-potosi-tres-dragones-caturra-colombia-bourbon-castillo-natural\" rel=\"noopener\"\u003eColombia | La Esperanza | Tres Dragones Natural\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 16\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/peru-david-ojeda-finca-el-palto-ihuamaca-gesha-washed-signature-series\" rel=\"noopener\"\u003ePeru | David Ojeda | Finca El Palto Ihuamaca | Gesha Washed | Signature Series\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 17\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/panama-iris-estate-jamison-savage-gesha-cm-washed-vivid-2025-signature-series\" rel=\"noopener\"\u003ePanama | Iris Estate | Jamison Savage | Gesha CM Washed VIVID 2025 | Signature Series\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 18\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-castellon-bourbon-aruzi-washed-signature-series\" rel=\"noopener\"\u003eColombia | Castellon | Bourbon Aruzi Washed | Signature Series\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 19\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-las-flores-tabi-washed-signature-series\" rel=\"noopener\"\u003eColombia | Las Flores | Tabi Washed | Signature Series\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 20\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/bolivia-carmelita-caturra-coco-natural\" rel=\"noopener\"\u003eBolivia | Carmelita | Caturra Coco Natural\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 21\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-la-divisa-gesha-washed-signature-series\" rel=\"noopener\"\u003eColombia | La Divisa | Gesha Washed | Signature Series\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 22\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-finca-juan-martin-sidra-washed-signature-series\" rel=\"noopener\"\u003eColombia | Finca Juan Martin | Sidra Washed | Signature Series\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 23\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-finca-patio-bonito-paola-carlos-trujillo-bourbon-aji-natural-signature-series\" rel=\"noopener\"\u003eColombia | Finca Patio Bonito | Paola \u0026amp; Carlos Trujillo | Bourbon Aji Natural | Signature Series\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 24\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/colombia-finca-las-margaritas-sudan-rume-washed\" rel=\"noopener\"\u003eColombia | Finca Las Margaritas | Sudan Rume Washed\u003c\/a\u003e\u003cbr\u003e\u003cstrong\u003eDay 25\u003c\/strong\u003e – \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/products\/ecuador-vinka-farm-carlos-maria-fernanda-2024-sidra-washed-anaerobic-award-winner\" rel=\"noopener\"\u003eEcuador | Vinka Farm | Carlos \u0026amp; Maria Fernanda | 2024 Sidra Washed Anaerobic | Award Winner\u003c\/a\u003e\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"28th November","offer_id":42889866969124,"sku":"advent","price":146.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/ChatGPT_Image_Nov_14_2025_09_28_31_PM.png?v=1763116126"},{"product_id":"sample-coffee-pack-combos-filter-roast","title":"Sample Coffee Pack Combos - FILTER ROAST","description":"\u003cp\u003eA simple way to explore our filter coffees if you are just getting started or want to try something new.\u003c\/p\u003e\n\u003cp\u003eAll coffees in this pack are roasted for filter, from light to medium.\u003c\/p\u003e\n\u003cp\u003eIt is a great chance to taste through our filter range and even run a cupping so you can find your favourites before committing to a bigger bag.\u003c\/p\u003e\n\u003cp\u003eYou will not be able to choose the specific coffees included.\u003c\/p\u003e\n\u003cp\u003eOur roaster will select them based on what is being roasted that day if choosing upcoming roast. If we do not have enough from our current roast day we may include some rested coffees instead.\u003c\/p\u003e\n\u003cp\u003eYou can relax, it will always be something good.\u003c\/p\u003e\n\u003cp\u003eThe picture is an example only and not how the bags come packaged.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 4x 10g (Cupping)","offer_id":42940446933028,"sku":"filter_sample_4x10g","price":10.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 4x 60g","offer_id":42940446965796,"sku":"filter_sample_4x60g","price":48.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/ChatGPT_Image_Nov_25_2025_03_24_52_PM.png?v=1764044812"},{"product_id":"colombia-la-divisa-diofanor-ruiz-papayo-natural","title":"Colombia | La Divisa | Diofanor Ruiz | Papayo Natural","description":"\u003ch3 class=\"mb-1 font-weight-bold\"\u003eA rare Papayo from Diofanor Ruiz\u003c\/h3\u003e\n\u003cp\u003eThe tasting journey of this coffee is a true evolution in the cup. When hot, it opens with lively lime, lifted by delicate floral notes of jasmine and chrysanthemum. As it cools slightly, the profile shifts towards dark cherries and apricot before deepening further into rich flavours of milk chocolate and pecan.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e La Divisa · \u003cstrong\u003eOrigin:\u003c\/strong\u003e Buenavista, Quindío\u003c\/p\u003e\n\u003ch3 class=\"mb-1 font-weight-bold\"\u003eDiofanor Ruiz\u003c\/h3\u003e\n\u003cp\u003eDiofanor Ruiz was born into a traditional family of coffee farmers and was heavily involved on the farm from a young age. Don Diofanor decided to continue with coffee and became a certified coffee farmer in 2003. In 2005 he was able to buy his farm, La Divisa — 14 hectares at 1,950 masl in Buenavista, Quindío. He lives there with his wife and their young son, who is currently studying agroforestry engineering.\u003c\/p\u003e\n\u003cp\u003eAlongside the coffee trees, Diofanor has planted a range of other trees at La Divisa to improve soil composition, provide shade for the coffee and increase the farm's resilience. He has a collection of fruits such as bananas, mandarins, guava and oranges, and has planted native trees including Guamo, Guayacanes and Tigua to contribute to the agroforestry of his region.\u003c\/p\u003e\n\u003cp\u003eWhen talking with Diofanor, he remembers a time when no farmers would taste their own coffee. It wasn't seen as something important to farmers, because of the enormous gap in understanding. It was in 2005 when, after tasting his coffee for the first time, Diofanor decided to move away from traditional farming methods in favour of more quality-focused practices. That decision has had a huge impact on his livelihood and now drives everything he does at La Divisa.\u003c\/p\u003e\n\u003cp\u003eIn 2017 Diofanor started working with Cofinet. He says that thanks to the technical assistance they provide, he has been able to make further improvements to the quality of coffee he produces, and he has adopted some of Cofinet's processing protocols with incredible results. We're honoured to be working hand in hand with Diofanor, and hope the relationship continues for many years to come.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 320g","offer_id":42945093435428,"sku":"col_divisi_papayo_320g","price":44.0,"currency_code":"AUD","in_stock":true},{"title":"Upcoming Roast \/ 160g","offer_id":42945093402660,"sku":"col_divisi_papayo_160g","price":25.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 320g","offer_id":42945093500964,"sku":"r1_col_divisi_papayo_320g","price":44.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":42945093468196,"sku":"r1_col_divisi_papayo_160g","price":25.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 320g","offer_id":42945093566500,"sku":"r2_col_divisi_papayo_320g","price":44.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":42945093533732,"sku":"r2_col_divisi_papayo_160g","price":25.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/col_divisi_papayo_320g_28490a0c-aa1d-4e83-bd46-33d89d86727e.png?v=1783262506"},{"product_id":"ecuador-soledad-pepe-jijon-sidra-wave-washed","title":"Ecuador | Soledad | Pepe Jijon | Sidra Wave Washed","description":"\u003cp\u003eThis beautiful coffee is grown in Ecuador on Soledad managed by Pepe Jijon and his family - You can follow the farm on \u003ca href=\"https:\/\/www.instagram.com\/fincasoledadintag\/?hl=en\"\u003einstagram\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eIt's like a black currant juice box!\u003c\/p\u003e\n\u003cp\u003eThey employ sustainable practices and work on rehabilitating the surrounding forest\u003c\/p\u003e\n\u003cp\u003eWave refers to a practice and philosophy on minimising changes in temperature and therefore stress to the coffee embryo.\u003c\/p\u003e\n\u003cp\u003eThis care and passion I feel really comes across in just how vibrant and flavourful the coffee from all their farms is.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA note on the name:\u003c\/strong\u003e the variety here is Sidra. Soledad market their lots under their own spelling, \"Sydra\", so you may see it written either way - it's the same variety, and the same coffee.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 160g","offer_id":43064979423268,"sku":"ecu_soledad_160g","price":59.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":43064979456036,"sku":"r1_ecu_soledad_160g","price":59.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER \/ 160g","offer_id":43064979488804,"sku":"r2_ecu_soledad_160g","price":59.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/ecu_soledad_160g_bfea97c9-e8f3-4735-85c1-80bfc2bf6d48.png?v=1783977607"},{"product_id":"colombia-las-flores-jhoan-vergara-java-duo-cherry-velvet-signature-series","title":"Colombia | Las Flores | Jhoan Vergara | Java Hydrohoney (Duo Cherry Velvet) | Signature Series (Competition Coffee)","description":"\u003cp\u003e\u003cspan\u003eThis coffee has been part of some top places in competitions!\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGerman Coffee in Good Spirits Championship (Germany), 2025\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eResult:\u003c\/strong\u003e 1st place\u003cbr\u003e\u003cstrong\u003eCompetitor:\u003c\/strong\u003e Vladyslav Demonenko\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eItalian Brewers Cup Championship (Italy), 2025\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eResult:\u003c\/strong\u003e 2nd place\u003cbr\u003e\u003cstrong\u003eBrewer:\u003c\/strong\u003e Gabriele Pezzaioli\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eAustralian Brewers Cup Championship (Australia), 2025\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eResult:\u003c\/strong\u003e 4th place\u003cbr\u003e\u003cstrong\u003eBrewer:\u003c\/strong\u003e Julijan\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 class=\"extraPaff\"\u003e\u003cspan\u003eDUO CHERRY VELVET\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003eSuggests a rich and harmonious coffee experience with a velvety mouthfeel. It’s a compelling choice that can attract coffee enthusiasts seeking a unique and indulgent coffee experience.\u003c\/p\u003e\n\u003cp\u003eDuo Cherry emphasises the combination of naturally dried and fresh cherries, which processed together convey a smooth and luxurious texture.\u003c\/p\u003e\n\u003ch3 class=\"extraPaff\"\u003e\u003cspan\u003eJava Variety\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"extraPaff\"\u003eJava coffee is recognised not only for its distinctive flavour and aroma but also for its rich history and unique cultivation conditions. The combination of volcanic soils, tropical climate, and traditional processing methods ensure that Java coffee maintains its place as one of the most prestigious coffee varieties in the world.\u003c\/p\u003e\n\u003ch3\u003eABOUT JHOAN’S Java Hydrohoney\u003c\/h3\u003e\n\u003cp\u003eThis remarkable competition coffee starts with a careful selection of ripe Java cherries, which are thoroughly sorted and disinfected with alcohol. The cherries are then processed through a detailed sequence — oxidation, fermentation, thermal rinsing, quenching, and precision drying — with each stage adding complexity and polishing the final flavour profile.\u003c\/p\u003e\n\u003cp\u003eAfterwards, freshly picked Java cherries are added to the lot, pulped together, and fermented for a further 40 hours, bringing extra depth and vibrancy. The duo cherries are then precision dried to an ideal 11% moisture content, completing this exceptional honey-processed coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFull process breakdown:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRipe Java cherries are harvested and disinfected with alcohol\u003c\/li\u003e\n\u003cli\u003eOxidation for 24 hours\u003c\/li\u003e\n\u003cli\u003eAnaerobic fermentation for 60 hours in whole cherries\u003c\/li\u003e\n\u003cli\u003eAnaerobic fermentation for an additional 36 hours in water at 30–32°C in Java mosto\u003c\/li\u003e\n\u003cli\u003eWhole cherries are submerged in 50°C water to stop fermentation, then quenched in cold water\u003c\/li\u003e\n\u003cli\u003eCherries are precision dried in hermetically sealed tanks to 18% humidity\u003c\/li\u003e\n\u003cli\u003eFreshly picked Java cherries are added\u003c\/li\u003e\n\u003cli\u003eAll cherries are pulped together, then fermented for a further 40 hours\u003c\/li\u003e\n\u003cli\u003eFully precision dried to 11.5% moisture\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBREW RECIPE\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eBREW RECIPE \/ FILTER\u003cbr\u003eBREW DEVICE \/ \u003c\/strong\u003eOrigami Dripper\u003cbr\u003e\u003cstrong\u003eTEMPERATURE \/ \u003c\/strong\u003e93C\u003cbr\u003e\u003cstrong\u003eDOSE \/ \u003c\/strong\u003e15G\u003cbr\u003e\u003cstrong\u003eWATER VOLUME \/ \u003c\/strong\u003e225G\u003cbr\u003e\u003cstrong\u003eBREW TIME \/ \u003c\/strong\u003e2:30 Minutes\u003cbr\u003e\u003cstrong\u003eNUMBER OF POURS \/ \u003c\/strong\u003e4\u003cbr\u003e\u003cstrong\u003eGRIND SETTING \/ \u003c\/strong\u003eEK43 – 14\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBREW RECIPE \/ ESPRESSO\u003c\/strong\u003e\u003cbr\u003ePRESSURE \/ 9 BAR\u003cbr\u003eTEMPERATURE \/ 93.5C at the group head\u003cbr\u003eBASKET \/ 22G VST\u003cbr\u003eDOSE \/ 20G\u003cbr\u003eYIELD \/ 45-60G\u003cbr\u003eTIME \/ 24-32 Seconds\u003c\/p\u003e\n\u003ch3\u003eAbout Jhoan Vergara\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eJhoan Vergara\u003c\/strong\u003e is one of Colombia’s most exciting young specialty coffee producers, representing a new generation redefining what Huila coffees can be. Born in Pitalito in 1996, Jhoan grew up immersed in coffee farming and now leads production at Las Flores Farm in Acevedo. With a strong foundation in traditional Colombian coffee growing, he has combined family knowledge with modern experimentation, focusing on precision, consistency, and expressive flavour profiles that stand out on the world stage.\u003c\/p\u003e\n\u003cp\u003eAt Las Flores, Jhoan works across a diverse range of varieties including Chiroso, Java, Gesha, Pink Bourbon, and Sidra, pairing each with carefully designed fermentation and drying protocols. His coffees are known for their clarity, intensity, and distinctive character, making them highly sought after by specialty roasters and frequently selected for international barista competitions. Today, Las Flores is widely regarded as a reference farm for innovative Colombian processing and competition-level quality, with Jhoan Vergara firmly established as one of the producers shaping the future of specialty coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe sourced this competition coffee lot through \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003eLOHAS BEANS\u003c\/a\u003e who work directly with the farmer and air freight the beans as soon as they are ready from processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003e\u003cspan\u003eClick here to view all our coffees that are sourced from LOHAS BEANS\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003eWHO IS \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003eLOHAS BEANS\u003c\/a\u003e?\u003c\/h3\u003e\n\u003cp\u003eLohas Beans is a Colombian exporter that works alongside some of the country’s most respected and forward-thinking producers, helping bring standout Colombian coffees to the global stage. Their lots have appeared in competitions, been served in top cafés around the world, and enjoyed by dedicated home brewers. While Lohas Beans are not producers themselves, they source and offer distinctive, high-quality lots for discerning coffee drinkers by collaborating with leading Colombian producers, including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina, and Paola Trujillo.\u003c\/p\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 160g","offer_id":43115889360932,"sku":"COL-LASFLO-JV-JAVA-DCV-SS","price":79.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER \/ 160g","offer_id":43115889393700,"sku":"r1_COL-LASFLO-JV-JAVA-DCV-SS","price":79.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":43115889426468,"sku":"r2_COL-LASFLO-JV-JAVA-DCV-SS","price":79.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/little_bit_less_magic_its_ovle_Nano_Banana_Pro_85319.jpg?v=1769675491"},{"product_id":"colombia-las-flores-jhoan-vergara-chiroso-duo-cherry-velvet-signature-series","title":"Colombia | Las Flores | Jhoan Vergara | Chiroso Hydrohoney (Duo Cherry Velvet) | Signature Series (Competition Coffee)","description":"\u003cdiv class=\"column column1\"\u003e\n\u003ch3 class=\"extraPaff\"\u003e\u003cspan\u003eDuo Cherry Velvet\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"extraPaff\"\u003eSuggests a rich and harmonious coffee experience with a velvety mouthfeel. It’s a compelling choice that can attract coffee enthusiasts seeking a unique and indulgent coffee experience. Duo Cherry emphasises the combination of naturally dried and fresh cherries, which processed together convey a smooth and luxurious texture.\u003c\/p\u003e\n\u003ch3 class=\"extraPaff\"\u003e\u003cspan\u003eAbout Chiroso\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"extraPaff\"\u003eChiroso is a mutation of an Ethiopian Landrace originally found in Colombia in the province of Antioquia (Urrao). It is a rare variety to find, which stands out both in the appearance of elongated beans as well as its sensory traits. We can refer to Chiroso as our domesticated Gesha (also spelled Gesha).\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column column2\"\u003e\n\u003ch3\u003eAbout Jhoan Vergara\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eJhoan Vergara\u003c\/strong\u003e is one of Colombia’s most exciting young specialty coffee producers, representing a new generation redefining what Huila coffees can be. Born in Pitalito in 1996, Jhoan grew up immersed in coffee farming and now leads production at Las Flores Farm in Acevedo. With a strong foundation in traditional Colombian coffee growing, he has combined family knowledge with modern experimentation, focusing on precision, consistency, and expressive flavour profiles that stand out on the world stage.\u003c\/p\u003e\n\u003cp\u003eAt Las Flores, Jhoan works across a diverse range of varieties including Chiroso, Java, Gesha, Pink Bourbon, and Sidra, pairing each with carefully designed fermentation and drying protocols. His coffees are known for their clarity, intensity, and distinctive character, making them highly sought after by specialty roasters and frequently selected for international barista competitions. Today, Las Flores is widely regarded as a reference farm for innovative Colombian processing and competition-level quality, with Jhoan Vergara firmly established as one of the producers shaping the future of specialty coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe sourced this competition coffee lot through \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003eLOHAS BEANS\u003c\/a\u003e who work directly with the farmer and air freight the beans as soon as they are ready from processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003e\u003cspan\u003eClick here to view all our coffees that are sourced from LOHAS BEANS\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003eWHO IS \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003eLOHAS BEANS\u003c\/a\u003e?\u003c\/h3\u003e\n\u003cp\u003eLohas Beans is a Colombian exporter that works alongside some of the country’s most respected and forward-thinking producers, helping bring standout Colombian coffees to the global stage. Their lots have appeared in competitions, been served in top cafés around the world, and enjoyed by dedicated home brewers. While Lohas Beans are not producers themselves, they source and offer distinctive, high-quality lots for discerning coffee drinkers by collaborating with leading Colombian producers, including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina, and Paola Trujillo.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 160g","offer_id":43115889492004,"sku":"COL-LASFLO-JV-CHIR-DCV-SS","price":79.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER \/ 160g","offer_id":43115889524772,"sku":"r1_COL-LASFLO-JV-CHIR-DCV-SS","price":79.0,"currency_code":"AUD","in_stock":false},{"title":"April 7 [FROZEN] \/ 160g","offer_id":43115889557540,"sku":"r2_COL-LASFLO-JV-CHIR-DCV-SS","price":79.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/COL-LASFLO-JV-CHIR-DCV-SS_dacf4b24-5c24-489e-9b9a-3ec4a99e8edd.png?v=1783415177"},{"product_id":"colombia-las-flores-jhoan-vergara-chiroso-creamy-cultured-brilliance-natural-signature-series","title":"Colombia | Las Flores | Jhoan Vergara | Chiroso Natural (Creamy Cultured Brilliance) | Signature Series (Competition Coffee)","description":"\u003cdiv class=\"column column1\"\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee has been part of some top places in competitions!\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eWorld Barista Championship (WBC), May 2024\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eResult:\u003c\/strong\u003e 1st place\u003cbr\u003e\u003cstrong\u003eCompetitor:\u003c\/strong\u003e Mikael Jasin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBarista Champion Italy 2025\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eResult:\u003c\/strong\u003e 1st place\u003cbr\u003e\u003cstrong\u003eBrewer:\u003c\/strong\u003e Daniel Ricci\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrewers Cup Champion Colombia 2024\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003eResult:\u003c\/strong\u003e 1st place\u003cbr\u003e\u003cstrong\u003eBrewer:\u003c\/strong\u003e Carlos Escobar\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column column2\"\u003e\n\u003ch3 class=\"extraPaff\"\u003e\u003cspan\u003eCreamy Cultured Brilliance\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"extraPaff\"\u003eA coffee profile resulting from LAB (Lactic Acid Bacteria) fermentation, implying a rich, smooth texture, sophisticated flavours akin to fermentation, and a multi-dimensional taste experience that combines creaminess, cultured nuances, and an exceptional depth of flavour. In this coffee you will experience refined flavours associated with cultured products like yoghurt. The Brilliance is associated with the complexity and depth, including baked fruits, jam, watermelon and strawberry-like notes.\u003c\/p\u003e\n\u003ch3 class=\"extraPaff\"\u003e\u003cspan\u003eAbout Chiroso\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"extraPaff\"\u003eChiroso is a mutation of an Ethiopian Landrace originally found in Colombia in the province of Antioquia (Urrao). It is a rare variety to find, which stands out both in the appearance of elongated beans as well as its sensory traits. We can refer to Chiroso as our domesticated Gesha (also spelled Gesha).\u003c\/p\u003e\n\u003ch3\u003eAbout Jhoan Vergara\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eJhoan Vergara\u003c\/strong\u003e is one of Colombia’s most exciting young specialty coffee producers, representing a new generation redefining what Huila coffees can be. Born in Pitalito in 1996, Jhoan grew up immersed in coffee farming and now leads production at Las Flores Farm in Acevedo. With a strong foundation in traditional Colombian coffee growing, he has combined family knowledge with modern experimentation, focusing on precision, consistency, and expressive flavour profiles that stand out on the world stage.\u003c\/p\u003e\n\u003cp\u003eAt Las Flores, Jhoan works across a diverse range of varieties including Chiroso, Java, Gesha, Pink Bourbon, and Sidra, pairing each with carefully designed fermentation and drying protocols. His coffees are known for their clarity, intensity, and distinctive character, making them highly sought after by specialty roasters and frequently selected for international barista competitions. Today, Las Flores is widely regarded as a reference farm for innovative Colombian processing and competition-level quality, with Jhoan Vergara firmly established as one of the producers shaping the future of specialty coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe sourced this competition coffee lot through \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003eLOHAS BEANS\u003c\/a\u003e who work directly with the farmer and air freight the beans as soon as they are ready from processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003e\u003cspan\u003eClick here to view all our coffees that are sourced from LOHAS BEANS\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003eWHO IS \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003eLOHAS BEANS\u003c\/a\u003e?\u003c\/h3\u003e\n\u003cp\u003eLohas Beans is a Colombian exporter that works alongside some of the country’s most respected and forward-thinking producers, helping bring standout Colombian coffees to the global stage. Their lots have appeared in competitions, been served in top cafés around the world, and enjoyed by dedicated home brewers. While Lohas Beans are not producers themselves, they source and offer distinctive, high-quality lots for discerning coffee drinkers by collaborating with leading Colombian producers, including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina, and Paola Trujillo.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 160g","offer_id":43115889623076,"sku":"COL-LASFLO-JV-CHIR-CCBN-SS","price":86.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":43115889688612,"sku":"r2_COL-LASFLO-JV-CHIR-CCBN-SS","price":86.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":43115889655844,"sku":"r1_COL-LASFLO-JV-CHIR-CCBN-SS","price":86.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/COL-LASFLO-JV-CHIR-CCBN-SS_422d8d1c-b7b5-4480-b01e-e9044133c1de.png?v=1783415148"},{"product_id":"colombia-las-flores-jhoan-vergara-java-fruit-forward-berry-ensemble-natural-signature-series","title":"Colombia | Las Flores | Jhoan Vergara | Java Natural (Fruit Forward Berry Ensemble) | Signature Series (Competition Coffee)","description":"\u003cdiv class=\"column column1\"\u003e\n\u003ch3 class=\"extraPaff\"\u003e\u003cspan\u003eFruit Forward Berry Ensemble\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"extraPaff\"\u003eBeautifully encapsulates a variety of berry flavours within a fruit-forward coffee profile, evoking a diverse and harmonious ensemble of fruity notes. The art of producing a great fruit-forward coffee lies in achieving a balanced flavour profile. While the fruitiness is the highlight, it is harmoniously balanced with sweetness, body and a clean finish. This is the mark of skilled coffee processing.\u003c\/p\u003e\n\u003ch3 class=\"extraPaff\"\u003e\u003cspan\u003eAbout Java\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp class=\"extraPaff\"\u003eJava was originally introduced to the island of Java directly from Ethiopia by the Dutch in the early 19th century. It was thought to be a Typica variety, but in fact it is an Ethiopian landrace — Abisinya. It has a better tolerance to coffee leaf rust and coffee berry disease than other Arabica varieties.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"column column2\"\u003e\n\u003ch3\u003eAbout Jhoan Vergara\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eJhoan Vergara\u003c\/strong\u003e is one of Colombia’s most exciting young specialty coffee producers, representing a new generation redefining what Huila coffees can be. Born in Pitalito in 1996, Jhoan grew up immersed in coffee farming and now leads production at Las Flores Farm in Acevedo. With a strong foundation in traditional Colombian coffee growing, he has combined family knowledge with modern experimentation, focusing on precision, consistency, and expressive flavour profiles that stand out on the world stage.\u003c\/p\u003e\n\u003cp\u003eAt Las Flores, Jhoan works across a diverse range of varieties including Chiroso, Java, Gesha, Pink Bourbon, and Sidra, pairing each with carefully designed fermentation and drying protocols. His coffees are known for their clarity, intensity, and distinctive character, making them highly sought after by specialty roasters and frequently selected for international barista competitions. Today, Las Flores is widely regarded as a reference farm for innovative Colombian processing and competition-level quality, with Jhoan Vergara firmly established as one of the producers shaping the future of specialty coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe sourced this competition coffee lot through \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003eLOHAS BEANS\u003c\/a\u003e who work directly with the farmer and air freight the beans as soon as they are ready from processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003e\u003cspan\u003eClick here to view all our coffees that are sourced from LOHAS BEANS\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003ch3\u003eWHO IS \u003ca href=\"https:\/\/www.centralcoastcoffee.com.au\/collections\/lohas-beans\"\u003eLOHAS BEANS\u003c\/a\u003e?\u003c\/h3\u003e\n\u003cp\u003eLohas Beans is a Colombian exporter that works alongside some of the country’s most respected and forward-thinking producers, helping bring standout Colombian coffees to the global stage. Their lots have appeared in competitions, been served in top cafés around the world, and enjoyed by dedicated home brewers. While Lohas Beans are not producers themselves, they source and offer distinctive, high-quality lots for discerning coffee drinkers by collaborating with leading Colombian producers, including the Vergara Brothers, the Lasso Brothers, Jhonathan Gasca, Orlando Ospina, and Paola Trujillo.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Central Coast Coffee","offers":[{"title":"Upcoming Roast \/ 160g","offer_id":43115889754148,"sku":"COL-LASFLO-JV-JAVA-FFBEN-SS","price":79.0,"currency_code":"AUD","in_stock":true},{"title":"PLACEHOLDER 2 \/ 160g","offer_id":43115889819684,"sku":"r2_COL-LASFLO-JV-JAVA-FFBEN-SS","price":79.0,"currency_code":"AUD","in_stock":false},{"title":"PLACEHOLDER 1 \/ 160g","offer_id":43115889786916,"sku":"r1_COL-LASFLO-JV-JAVA-FFBEN-SS","price":79.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/files\/COL-LASFLO-JV-JAVA-FFBEN-SS_f5023e8e-0221-4e5a-86f4-0acbfecb3fae.png?v=1783415179"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0109\/4175\/9552\/collections\/ChatGPT_Image_Oct_13_2025_10_29_57_AM.png?v=1760311831","url":"https:\/\/www.centralcoastcoffee.com.au\/collections\/roasted-coffee-beans.oembed?page=2","provider":"Central Coast Coffee","version":"1.0","type":"link"}