{"title":"Retired Coffees","description":"","products":[{"product_id":"josefa-jeronimo","title":"Josefa Jerónimo, Guatemala, Washed","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Chanjón, Todos Santos Cuchumatán, Huehuetenango, Guatemala\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Josefa Jerónimo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Bourbon, Villa Sarchi, \u0026amp; Caturra\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1650masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Shared Source\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast\u003c\/strong\u003e: Medium-light\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Plum, Golden Raisin, Butter Tart, Milk Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eShared Source\u003c\/strong\u003e \u003cstrong\u003e6.31 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003eWe're waiting on an update from Shared Source for exact Farmgate \/ FOB prices. Shared Source always pays top dollar in local currency, as well as pays for milling and transport to the mill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBack again on the menu for the \u003cstrong\u003eTHIRD \u003c\/strong\u003eyear in the row. Consistently this is one of our favourite coffees we get to release every year. It's always exactly what we want out of a coffee from Guatemala, sweet, buttery, rich and chocolatey! This particular harvest is extra sweet, singing with a plummy sweet acidity.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eJosefa Jerónimo\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eJosefa lives and grows in \u003cstrong\u003eChanjón\u003c\/strong\u003e, one of the highest non-volcanic points in \u003cstrong\u003eGuatemala\u003c\/strong\u003e. \u003cstrong\u003eChanjón\u003c\/strong\u003e falls within the T\u003cstrong\u003eodos Santos Cuchumatán \u003c\/strong\u003emunicipality, in the department of \u003cstrong\u003eHuehuetenango.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eShe is a member of the cooperative \u003cstrong\u003eASDEFLOR\u003c\/strong\u003e, a collective of roughly 30 members, all of whom belong to the \u003cstrong\u003eMam Mayan Indigenous\u003c\/strong\u003e community. Though the group has a communal wet-mill where most producers can process their coffee, \u003cstrong\u003eJosefa\u003c\/strong\u003e is able to use her mother’s de-pulper to process her own coffee.\u003c\/p\u003e\n\u003cp\u003eThis is our \u003cstrong\u003ethird year\u003c\/strong\u003e buying \u003cstrong\u003eJosefa’s\u003c\/strong\u003e coffee and it's the \u003cstrong\u003ethird year\u003c\/strong\u003e her coffee has been available under her own name, previously spending her time working as the driving force of quality for her mother \u003cstrong\u003eChristina Perez Ramirez\u003c\/strong\u003e.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFollowing her mother’s practice, \u003cstrong\u003eJosefa\u003c\/strong\u003e picks \u003cstrong\u003eripe cherries\u003c\/strong\u003e and de-pulps the same day, and then let’s it\u003cstrong\u003e ferment for several days under tarp\u003c\/strong\u003e, as it can get quite cold in the higher altitudes! These higher altitudes attribute to the sweetness of the coffee with the long ripening due to the fluctuation of the temperatures.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coffee is then taken to a drying patio and left for \u003cstrong\u003e5-6 days\u003c\/strong\u003e. It’s a simple process, but allows for the quality of the fruit to shine. \u003cstrong\u003eJosefa\u003c\/strong\u003e does not use any herbicides on her farm.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe are absolutely in love with this harvest from \u003cstrong\u003eJosefa, \u003c\/strong\u003eall her classic buttery sweet notes are there, but this harvest is really highlighting the plummy sweetness always present in her coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, easy to work with, we love the 15g-250ml in the Kalita wave.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds. Very nice on espresso, sweet and clean, pops in milk!\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":41884623732941,"sku":"","price":26.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":41884623765709,"sku":"","price":75.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":41884623798477,"sku":"","price":160.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Josefa_Jeronimo.jpg?v=1781984838"},{"product_id":"don-orlando-quinayas-washed-red-caturra-colombia","title":"Orlando Quinayas, Washed Red Caturra \u0026 Tabi, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: El Roble, San Agustin, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Don Orlando Quinayas \u0026amp; Fam.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eCampo Bello (2.5 Hectares planted, 3.5 hectares total)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Red Caturra \/ Tabi\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1880-1900masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla \u0026amp; Monkaaba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium-light\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Yellow Plum, Apricot, Lemon-Lime, Butterscotch\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarmgate paid to Orlando via Monkaaba\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e- $3,000,000.00 Colombian Pesos \/ Carga (125kg parchment coffee)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSemilla’s FOB price :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e$4.40USD\/lb exportable green coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eour price -\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e$5.95 USD\/lb + shipping etc.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eDon Orlando Quinayas : \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eI ( Sonny ) had the unique privilege to visit Orlando's farm Campo Bello in July 2024. This was right after our first time buying and releasing his coffee, and it was one of our favourite coffees we had all year.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe rolled up to the Quinayas' family home late in the afternoon, their house nestled on the top of their farm, Campo Bello, which ran along the side of the mountain range.\u003c\/p\u003e\n\u003cp\u003eThe Quinayas family was large and welcoming, with big bowls of fruit, and fresh pot of coffee for sipping. Orlando was reserved at first, speaking little, but as Esnaider, Didier, and Brendan spoke about growing coffee, he started weighing in more and more.\u003c\/p\u003e\n\u003cp\u003eAs he showed us through his beautiful farm he was in his element. He took us downward from his house through all the different plots. He showed us newer trees he had planted, as well as really cool 40+ year old Caturra trees that were on the farm when he bought it. He keeps them around for fun, even though they no longer produce fruit.\u003c\/p\u003e\n\u003cp\u003eWe ended at near the bottom of his farm, where he had a large sugarcane press for making Guarapo, which is what they call the juice made from pressed Sugarcane. We made fresh Guarapo, mixed it with beautiful citrus they had growing on the farm, and refreshed ourselves in preparation for the trip back up the hill.\u003c\/p\u003e\n\u003cp\u003eGetting to meet with the producers we work with in this way is so important to us and is super motivating. Seeing the hard work that Orlando and other producers put into growing coffee really puts things into perspective. It always leaves us wanting to work harder to be able to buy and sell more of their amazing coffee.\u003c\/p\u003e\n\u003cp\u003eWe were very happy to receive a 5x70kg bag lot of coffee from Orlando again, as well as a 5x70kg bag lot from his son \u003ca href=\"https:\/\/havefun.coffee\/products\/yivier-quinayas-washed-caturra-colombia\"\u003eYivier Quinayas\u003c\/a\u003e. We very much appreciate our friends at Monkaaba and Semilla inviting us to visit Orlando and other producers that we work with, and hope to visit again soon!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWho is Orlando Quinayas you say?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrlando comes from a family of generational coffee farmers in the village of San Lorenzo del Obispo in San Agustin. There he worked with his family everyday after school, and eventually deciding to leave school at 15, he began travel around Huila as a coffee picker, something we see quite often with youth in coffee growing regions.\u003c\/p\u003e\n\u003cp\u003eHe continued as a coffee picker for four years, returning to his family farm during the off-season to help them and their neighbours at their farms. Seeing how hardworking Orlando had become, his family gifted him a small lot of land with 1000 \"common\" varietal trees planted on it for him to work; he was 20 at the time. Seven years later, with profits from the farm and other side work saved, he was able to purchase another 0.5 hectares of land from his neighbours.\u003c\/p\u003e\n\u003cp\u003e\"In this life one is not exempt from things\" says Don Orlando (Don is an honorific in the Spanish language for elders, similar to Sir in anglo), to which I say: fucking right. In his 20's Orlando suffered on and off from an illness that deprived him from work (again a common issue with youth working on commercial coffee farms). This illness eventually brought him to El Roble to seek treatment. Not only was he cured of his illness, but he also found his better half, Mrs. Efigneia Burbano.\u003c\/p\u003e\n\u003cp\u003eFor many years Orlando worked on Efigenia's family farm until an opportunity arrived for him to sell his old land and purchase a 1.75 hectare farm in El Roble, which is now his farm Campo Bello. The land had a spattering of old and poorly conditioned coffee trees already on it, so he decided to replace them with 4,000 caturra trees, a popular varietal at the time (and still is imo, though less celebrated). This turned out to be more challenging than he thought, as at the time growing at such a high altitude was, and still is, quite difficult.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Now\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrlando now works the finca Campo Bello with his wife and children. It has grown to 3.5 hectares of land and they continue to grow more unique coffee varietals over time. They provided us with a list of everything they're growing, so I'll put that at the bottom cause it's pretty cool.\u003c\/p\u003e\n\u003cp\u003eIt wasn't until 2022 that Orlando sampled Monkaaba his coffee via an initiation from his daughter Diana. Orlando had mistrust for the specialty industry after being burnt by a few other \"specialty\" buyers in the area. But trusting his daughter, and the work of Monkaaba \u0026amp; Semilla, he agreed to start discussing selling his coffee to them.\u003c\/p\u003e\n\u003cp\u003eThis was another new learning curve for Orlando, but with the support of Monkaaba, Orlando was encouraged to put the work and investment into producing specialty quality.\u003c\/p\u003e\n\u003cp\u003eNow we collectively get to enjoy enjoy the literal fruits of his labour as we're receiving what is the second Micro-lot to be sold under his name. Orlando says he feels very proud, happy, and motivated to continue working on his quality.\u003c\/p\u003e\n\u003cp\u003eWe're stoked to have this beautiful coffee from Campo Bello, as well as his son Yivier Quinayas' Caturra!\u003c\/p\u003e\n\u003cp\u003eIf you wish to read more about Semilla, Monkaaba, and the work being done in Colombia, head over to their site! https:\/\/www.semilla.ca\/projects\/1jq18VvLX0WoyK7hvxeeLM\u003c\/p\u003e\n\u003ch3\u003e\n\u003cem\u003eS\u003c\/em\u003e\u003cstrong\u003eo, what does it taste like?\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eJuicy and sweet, this coffee has soft yellow plum \u0026amp; apricot sweetness, with punchy lemon lime, and a enveloping butterscotch finish. Very nice, smooth creamy body and length for days. This coffee is perfect for pour-over or a balanced espresso.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThe Details\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCherries are collected for three days in a row, every 21 days. The coffee from the first and second day are left to ferment for one and two days respectively before all of the coffee is depulped together on the third day. Once all of the coffee is depuled it is left to dry ferment for 20 hours in ceramic tiled tanks. The coffee is then washed and then left to drain for a few hours before being moved into a solar dryer for 15-20 days.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eTrees on Campo Bello\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e- 1,500 Caturra trees - 5 years old\u003cbr\u003e- 550 Tabi trees - 6 years old\u003cbr\u003e- 500 Pink Bourbon trees - 3 years old\u003cbr\u003e- 2,500 Pink Bourbon trees - 2 months old\u003cbr\u003e- 1,500 Cogollo Morado trees - 7 years old\u003cbr\u003e- 1,200 Cogollo Morado trees - 2 years old\u003cbr\u003e- 200 Geisha trees - 8 months old\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":47626398662861,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":47626398695629,"sku":null,"price":75.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":47626398728397,"sku":null,"price":160.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF1699.jpg?v=1760113059"},{"product_id":"sunshine-daydream","title":"SUNSHINE DAYDREAM, discover the wonders of nature. WASHED X NATURAL ETHIOPIA. A SUMMER SEASONAL.","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003eChelbesa, Gedeo, Ethiopia X Bona Zuria, Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWashing Stations\u003c\/strong\u003e: Chelbesa One X Bombe Abore\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed X Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKorume and Wolisho\u003c\/span\u003e X 74110 \u0026amp; 74112 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e1950-2200 X 1900-2300masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: The Coffee Quest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium light\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Wild Berries, London Fog, Lemon Cake, Fruit Gusher\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eSUNSHINE DAYDREAM\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eBlossom's blooming, caught up in sunlight, walking through the tall trees, down by the riverside. Like a ray of sunshine for your mouth and your mind, Sunshine Daydream is here to steal the face right off your head. It has everything delightful and everything you need, like a breeze in the pines in the summer night moonlight, it is crazy in the sunlight yes indeed. Here is a thoughtful blend of two amazing Ethiopian Lots. A clean and crisp Washed from Chelbesa One and a lovely Natural from Bombe Abore, uniting the flavours of Southern Ethiopia. Together these coffees are phenomenal; two classics fluctuating in time, falling into lockstep to move your heart, mind and body. \u003cbr\u003e\u003cbr\u003eGet on the bus!!\u003cbr\u003e\u003cbr\u003eWe got way too into the Grateful Dead when we starting roasting coffee three years ago. We needed moving and shaking music to keep us going on our productions days and sure enough we stumbled into the Dead's unbelievable catalogue of live shows, we were hooked. We were listening to multiple live concerts a week, delving to find our favourite songs from our favourite eras. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA concert tape is much like the experience of a cup of coffee; a hot beginning, settling into a middle groove where everything opens up, and the lingering finish. We wanted Sunshine Daydream to be like our favourite Dead tapes that convey a tapestry of complexion - and are actually just a really fun good time. \u003cbr\u003e\u003cbr\u003eSonny's favourite tape is Dick's Picks Vol. 14: Boston - Nov. 30 + Dec. 2nd, 1973\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eKelly's favourite tape is Dick's Picks Vol. 29 - May 19 + 21, 1977\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBlake's favourite tape is Sunshine Daydream, Veneta, Oregon, Aug. 27, 1972\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":47840109658317,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":47840109691085,"sku":null,"price":75.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":47840109723853,"sku":null,"price":160.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/SUNSHINEDAYDREAM-2.jpg?v=1781984426"},{"product_id":"bombe-abore-g1-natural-ethiopia","title":"Bombe Abore, G1 Natural, Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Bona Zuria, Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarms: \u003c\/strong\u003e1022~ small garden lots\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eAbore Washing Station\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: 74110 \u0026amp; 74112 \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1920-2020masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter \u0026amp; Exporter\u003c\/strong\u003e: The Coffee Quest \u0026amp; Daye Bensa Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Fuzzy Peach, Elderflower, Grape Jelly, White Tea\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eTransparency: \u003c\/strong\u003ePrice before shipping $6.41usd\/lb of green coffee\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eBombe Abore, Ethiopia\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e Back for a second year in a row!\u003c\/strong\u003e Bombe Abore was our favourite natural \u003cstrong\u003eEthiopian\u003c\/strong\u003e we had on the menu last year, and can't wait to share it with you again. This years harvest is tasting sweet, vibrant and floral.\u003c\/p\u003e\n\u003cp\u003eManaged and owned by \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eAsefa Dukamo Korma\u003c\/strong\u003e, \u003cstrong\u003eAbore Washing Station\u003c\/strong\u003e is located in the \u003cstrong\u003eBona Zuria Woreda\u003c\/strong\u003e (District) in the \u003cstrong\u003eSidama Region\u003c\/strong\u003e. The station services roughly \u003cstrong\u003e1,022\u003c\/strong\u003e farmers in the area, growing coffee at an elevation of \u003cstrong\u003e1,920-2,020masl\u003c\/strong\u003e. These coffees are grown on small coffee farms, in backyard coffee gardens, and under the cover of Ethiopia’s cloud forests\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe station processes both Natural and Washed lots, and this particular lot was separated for natural processing. Made up of primarily \u003cstrong\u003eEthiopian\u003c\/strong\u003e varietals \u003cstrong\u003e74110\u003c\/strong\u003e and \u003cstrong\u003e74112\u003c\/strong\u003e, this natural lot's cherry was immediately placed on long raised drying beds. A weather dependent process, drying can take \u003cstrong\u003e16-25 days\u003c\/strong\u003e, with cherries constantly being turned and moved for an even fermentation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe love how this lot is showing, reminding us of the what made us fall in love with natural coffees from \u003cstrong\u003eEthiopia\u003c\/strong\u003e. In the cup we're getting sweet fuzzy peaches, fresh elderflower, grape jelly \u0026amp; white tea.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eBrewing Recommendations\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, grind a bit coarser than you normally would to prevent a slow draw down.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds.\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48009863364813,"sku":"","price":26.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48009863397581,"sku":null,"price":75.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48009863430349,"sku":null,"price":160.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/bombe_abore.jpg?v=1777141964"},{"product_id":"wilton-benitez-pink-bourbon-anaerobic-natural-colombia","title":"Wilton Benitez, Pink Bourbon, Anaerobic Natural, Colombia","description":"\u003cp\u003e\u003cstrong\u003eFLASH SALE - 3 BATCHES LEFT, WE WANT TO LAUNCH OTHER COFFEES \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Piendamó, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Wilton Benitez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eGranja Paraiso 92\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed Anaerobic with Thermal Shock\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1950masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Macarena Cafe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Berry Cream Candy, Rose, Passion Flakie, Grapefruit\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency \u003c\/strong\u003e- we paid $15.95CAD\/lb CAD+ shipping\u003c\/p\u003e\n\u003ch1 data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eWho’s Wilton Benitez \u0026amp; Granja Paraiso 92\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003eWilton is a long time coffee grower, Q-grader, and coffee roaster. Focusing these passions into growing rare selective coffees, and experimenting with unique style of processing to bring out specific and beautiful flavours.\u003c\/p\u003e\n\u003cp\u003eHe owns and manages three farms, with Granja Paraiso 92 being the smallest at 5 hectares, which utilizes innovative farming techniques, has a full processing plant, microbiology lab, and quality lab on the property.\u003c\/p\u003e\n\u003cp\u003eI had the privilege to join a cupping ran by Wilton while Jenn and I were in Chicago, and hearing him speak about his passion behind his growing and processing was truly inspiring. The man is a perfectionist with a ton of curiosity, and his coffees show off his unique take on this weird little beverage we all love.\u003c\/p\u003e\n\u003ch1 data-pm-slice=\"1 1 []\"\u003eSo what’s going on with this coffee?\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWe're starting with a cherry grown by Wilton Benitez, Specifically his Pink Bourbon varietal.  Pink Bourbon is a ~newer~ Varietal popping up all over Colombia, and for good reason! It produces amazing yields, great disease resistance, and does excellently in the altitudes of Colombia. It produces coffees that are reminiscent to southern Ethiopia, bright, fruity, and floral.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs the mad scientist that Wilton is, he takes this coffee and elevates it with his unique processing skills. After his usual process of picking only ripe cherries, density sorting, and sterilization, he puts the coffee into an oxygen-free environment (usually stainless steel tanks) and adds house-made microorganisms.\u003c\/p\u003e\n\u003cp\u003eAfter the initial fermentation, the coffee is de-pulped, and undergoes a second phase of anaerobic fermentation, in his fancy bio-reactor. After this second fermentation he does his classic Thermal Shock washing with hot water, before a second wash with cold water.\u003c\/p\u003e\n\u003cp\u003eHe then quickly dries the coffee in his drier, until the coffee is a perfect 11% water content. It then undergoes strict quality control before being vac-sealed and shipped out!\u003c\/p\u003e\n\u003cp\u003eWith strict processes like this it's no wonder Wilton is constantly putting out bangers of coffees, and we're excited to be featuring yet another one!\u003c\/p\u003e\n\u003ch1 data-pm-slice=\"1 1 []\"\u003eWhat’s in the cup?\u003c\/h1\u003e\n\u003cp\u003eThis cup is silky smooth and sweet, with big pops of florals and huge fruitiness. Big Rose aromatics, almost reminiscent of India's popular soft drink Rooh Afza. On the palate you're greeted with creamy sweet berry that reminds me of crushing Passion Flakies and Creme Savers as a kid. All these big notes are rounded by a nice fresh Grapefruit acidity that really balances everything out.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eIf you like poppy, intense, but still clean anaerobic coffees, this one is for you.\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHappy Sippin'\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"250g","offer_id":48047238611149,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48047238643917,"sku":null,"price":95.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF2437_138ab406-90b0-4232-b5b7-3ebe83d5f508.jpg?v=1764781075"},{"product_id":"chelbesa-one-washed-landrace-ethiopia","title":"Chelbesa One, Washed Landraces, Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Chelbesa, Gedeo, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Chelbesa One Washing Station, Snap Specialty Coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003e1000 various smallholder farms\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e:\u003cspan\u003eKorume and Wolisho\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1950-2200 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: The Coffee Quest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Black Plum, Lemon Cream, Ceylon Tea, Biscoff\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eChelbesa One Washing Station, Ethiopia\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eBack on the menu for a second year in a row, the esteemed \u003cstrong\u003eChelbesa One Washing Station \u003c\/strong\u003ein the \u003cstrong\u003eGedeb Zone \u003c\/strong\u003eof \u003cstrong\u003eEthiopia.\u003c\/strong\u003e Managed by SNAP Specialty Coffee, this washing station services roughly 1000 farmers. Founded by Negusse in 2008, SNAP operates 7 washing stations across Sidama, Yirgacheffe, and the Guji Zone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eOnce the farmers drop cherry off at the Washing Station they are placed in floating tanks and sorted, removing any bad cherries. They are then de-pulped and allowed to ferment in tanks for 2-3 days ( really enhancing the sweet flavours of this coffee!). After that primary fermentation the coffee is washed thoroughly and placed onto raised drying beds, where it is moved constantly and left to dry for 7-9 days, depending on weather and desired humidity of coffee.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eIn this coffee we're getting a bright, fruity cup, with lots of florals and caramels to keep the cup interesting. Sweet\u003cstrong\u003e Black Plum\u003c\/strong\u003e on the front, with a round \u003cstrong\u003elemon cream\u003c\/strong\u003e, finishing with a hit of \u003cstrong\u003eceylon and early grey tea florals\u003c\/strong\u003e, and rich\u003cstrong\u003e caramelly biscoff\u003c\/strong\u003e finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLoving this coffee for filter and espresso. Makes a lovely pour-over if you want something clean, sweet, fruit forward \u0026amp; delicate. On espresso the flavours intensify and translate beautifully, I always like my Ethiopian based espressos pulled with a little longer like 18g-40g in that 27-32 second range, whatever is tasting good on your machine.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, tasting nice a bit stretched if you want more florals, or tighter if you want more fruit. Grind a bit coarser than your normal setting for a pour-over, as Ethiopians love to clog a filter!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 38g-41g out \/ 27-32 seconds.\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48066149646541,"sku":"","price":26.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48066149679309,"sku":null,"price":75.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48066149712077,"sku":null,"price":160.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Chelbesa_300gs.jpg?v=1779373916"},{"product_id":"hilux-espresso-washed-bourbon-honduras","title":"Leodan Bautista's Hilux Espresso, Washed Bourbon, Honduras","description":"\u003cp\u003e\u003cstrong\u003eSOLD OUT *NEW Single Origin Espresso Coming Soon!*\u003cbr\u003e\u003cbr\u003eOrigin\u003c\/strong\u003e: Los Lirios, Comayagua, Honduras\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e: Leodan Bautista\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: El Caliche (5 hectares)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1700masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla with Sueños de Semilla\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium ++ for espresso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Apple Pie, Sticky Cake, Cherry Jam, Cocoa Nibs\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency:\u003c\/strong\u003e This is our second year buying coffee from Leodan Bautista, we committed to a 28 bag lot at $6.28USD\/lb + shipping \u0026amp; storage.\u003c\/p\u003e\n\u003cp\u003eSemilla's Farmgate price - 18,500 Lempira\/carga parchment paid to Leodan Bautista\u003cbr\u003eLocal farmgate price (2025): 12,000 Lempira\/quintal parchment coffee\u003cbr\u003eFOB Price: $4.47USD\/lb\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eHILUX IS BACK!\u003c\/strong\u003e Leodan is back on the menu bringing you one of our most popular espresso's we've ever put out. 100% beautiful washed Bourbon from Leodan's farm, we've bought twice as much as last year to hopefully satiate the need for this beautiful coffee.\u003c\/p\u003e\n\u003ch2\u003eHilux Espresso 2.0, Leodan Bautista, Honduras\u003c\/h2\u003e\n\u003cp\u003eIf you were to find yourself on the Montecillos mountains in Comayagua, you are likely to see plenty of Hilux's ripping up and down stuffed to the gills with beautiful coffee, and a hard working producer like Leodan behind the wheel! \u003c\/p\u003e\n\u003cp\u003eDuring our time in Honduras we spent plenty of time on the back of this hard working truck visiting farm after farm, and to us, it became the symbol of the hard-work that goes into producing green coffee at origin. \u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003eSueños de Semilla, Comayagua, Honduras\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eIn March of 2024 Kelly and I(Sonny) had the amazing opportunity to travel down to Honduras with Semilla \u0026amp; other roasters(who quickly became good pals!). This trip was an amazing experience, both of us had never visited a coffee producing region, and we were excited for it!\u003c\/p\u003e\n\u003cp\u003eThis trip exceeded all expectations. Not only was it an amazing, fun \u003cmeta charset=\"utf-8\"\u003e filled adventure with trudging through wet farms \u0026amp; riding up steep mountain's on the back of a Hilux, it was also one of hardship \u0026amp; emotions, learning first hand the difficulties of being a smallholder producer in an economy that is constantly trying to exploit you.\u003c\/p\u003e\n\u003cp\u003eWe traveled across the Montecillos Mountain range in Comayagua with Semilla, Jesus Galeas, life long producer, and partner of Sueños de Semilla, as well as other amazing producers, such as Addonnay, Don Clementino, Danilo, and Jeovanny(our trip wouldn't have been possible or half as fun without these folks.).\u003c\/p\u003e\n\u003cp\u003eEveryday we drove and met with different groups of producers, listening to their stories, hearing about their processing, and having them show us their farms and homes. This is an important part of business for Semilla, having a direct connection with as many of the producers they work with as possible. \u003c\/p\u003e\n\u003cp\u003eThis being the first year of Sueños de Semila, majority of the producers we met were fully processing their coffee down the parchment for the first time. This is super important for producers as it allows them to capture the most profit for their product.\u003c\/p\u003e\n\u003cp\u003eIt's very common in Honduras ( and many other producing countries) for producers to sell their cherry to intermediaries, or coyotes, losing much of the profit gained by processing the coffee down to parchment. This is especially bad when the price of coffee is low, and you are a producer in a remote location(we went to some REMOTE locations.), making it difficult to transport your own cherry to town.\u003c\/p\u003e\n\u003cp\u003eWith this process, most producers selling to Semilla this year received double the 2024 national farmgate price of 3500 lempiras per carga of parchment, and way more than that if they had sold as cherry, which is impossible for me to calculate, as it would depend on what the intermediary or coyote would have offered them day of.\u003c\/p\u003e\n\u003cp\u003eIn 2025 with the market prices elevated, Semilla continued their commitment to paying above market prices, paying Leodan 18,500 Lempira per carga of parchements, ahead of the national farmgate of 12,000, inflated by the massive shifts in the market this year.\u003c\/p\u003e\n\u003cp\u003eWe left Honduras with a strong desire to better our own business, to do better by the producers we buy from, and to be able to buy more from them. We committed to many lots, including 2 separated lots from Leodan. We believe so much in what Jesus \u0026amp; Semilla are doing, and strongly want to support and work with the producers we met.\u003c\/p\u003e\n\u003ch2\u003eLos Lirios, Comayagua, Honduras\u003c\/h2\u003e\n\u003cp\u003eOne of the many groups of producers we met with was the Los Lirios group. Like our other visits, we started with brewing and sharing coffee at their hamlet. We then headed into the farm, which was filled with delicious citrus, Jesus spent majority of the time finding ripe oranges for everyone to eat. \u003c\/p\u003e\n\u003cp\u003eThe Los Lirios farm was absolutely stunning, with  amazing cross cropping and beautiful coffee trees. They had also built some stunning raised beds where they were fermenting cherry for a natural processed lot ( keep your eyes peeled for that ;] ).\u003c\/p\u003e\n\u003cp\u003eDuring this time I spent a lot of time with Leodan, who, for a lack of a better description, was hilarious. We quickly bonded, taking cheeky photos and sharing our love of Toyota trucks( he had a super cool Hilux, and drove us around in his uncles land cruiser).\u003c\/p\u003e\n\u003cp\u003eHe is a young multi-generational farmer who has always strived to try and produce specialty coffee, but has constantly hit roadblocks along the way. He was slightly skeptical of the project to begin with, which is understandable in his position, but he stuck it out and brought even more coffee than expected to Jesus Galeas, who was managing all the sampling for Semilla.\u003c\/p\u003e\n\u003cp\u003eWe were able to purchase two separated lots from Leodan, a natural and a washed, as well as the community lot Los Lirios for Big sipper, which he contributed two separate lots too as well. This kind of purchasing will be life changing for Leodan and his family, being able to sell four complete lots at high specialty prices is simply amazing, and I’m so happy we’ve been able to have them.\u003c\/p\u003e\n\u003cp\u003eI wanted to be able to buy as much from him as we could, and an approachable, almost can’t complain-esq profile was what I thought would do the best job of being able to move through plenty of his coffee year after year.\u003c\/p\u003e\n\u003cp\u003eThis is proving to be in the case, as this year we purchased 28 bags from leodan for Hilux in total, over the 12 bags we purchased last year. We also purchased a bigger 57 bag lot from Leodan for Big Sipper, and two smaller high-scoring lots for our present menu! We're so amazed Leodan is able to produce so much amazing coffee, and are stoked to be able to support him, as both of our businesses grow!\u003c\/p\u003e\n\u003cp\u003eThank you everyone who bought a bag last year and pulled it at their shops. Knowing we had a huge amount of support for Leodan's coffee really allowed us to buy as much as we could! \u003c\/p\u003e\n\u003cp\u003eLeo shared the following message to everyone enjoying his coffee - \u003cbr\u003e\u003cem\u003e\"Thank you for your support on this journey, friends. It allows us to continue walking this\u003c\/em\u003e\u003cbr\u003e\u003cem\u003epath alongside your projects. I hope to welcome you to our farms one day!\"\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSummary\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is obviously a lot I could go on about regarding our trip and experiences in Honduras, but I'll save that for our other releases. If you made it all the way down here, thank you. If you wish to read more about Semilla and their work in Honduras definitely check out their website, they're way better writers than me ;).\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/www.semilla.ca\/projects\/546cJP6GluJc1SKyotBciK\" target=\"_blank\"\u003ehttps:\/\/www.semilla.ca\/projects\/546cJP6GluJc1SKyotBciK\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eHappy Sippin'!\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48083760021709,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48083760054477,"sku":null,"price":72.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48083760087245,"sku":null,"price":152.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF2104.jpg?v=1762541595"},{"product_id":"jaime-sanchez-natural-catuai-guatemala","title":"Jaime Sanchez, Natural Marsellesa, Guatemala","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Casillas, Santa Rosa, Guatemala\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Los Flores\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Jaime Sanchez \u0026amp; Family\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Marsellesa\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1885masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla with export partners Cafe Colis Resistencia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Cherry, Vanilla Cake, Almond Paste, Cocoa\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eJaime Sanchez \u0026amp; Family, Casillas, Guatemala\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe're so pleased to have Jaime returning to the menu for a second year in a row. One of our favourite coffees to bring in, and the backbone of our Holiday Blend. We made sure to have enough of his coffee this year to run on it's own, as it's one of the tastiest Guatemalan coffees we've ever had!\u003c\/p\u003e\n\u003cp\u003eComing from an agricultural family, Jaime has been surrounded by farming his entire life. His father, Fernando, who played an equal role in producing this lot has been farming his entire life, but in 1995 decided to focus mainly on growing coffee, and since then majority of their family income has come through coffee production.\u003c\/p\u003e\n\u003cp\u003eIn the year 2000, Jaime graduated as an agricultural engineer and returned to the farm to support their coffee farming, growing their productivity by implementing soil conservation techniques, managing the water sources and biodiversity and in promoting sustainable agriculture by diminishing the use of pesticides, increasing shade use, and integrating crops like banana, macadamia, and avocado. Still, in these times they would continue to sell their cherries to the local co-operatives or intermediaries for cash in hand, rather than investing in post-harvest processing techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHowever, in 2017, Jaime’s son (also named Fernando), purchased an ecopulper to begin the first stages of processing their coffee themselves. They sent different lots for cupping at local laboratories and received good responses, all of which motivated them to push forward to improve both their harvest and post-harvest techniques to achieve the highest quality coffee possible.\u003c\/p\u003e\n\u003cp\u003eDespite that effort, they still struggled to gain access to the international market, being left to sell locally. Now working with Semilla, Jaime is selling coffee under his own name internationally for the second year in the row. We're stoked to be a part of that journey, and plan to continue purchasing his coffee for years to come!\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs Jaime writes:\u003c\/p\u003e\n\u003cp\u003e“We must search for clients who pay us well for our coffees so that we can generate profits, now that the effects of climate change, the attacks of coffee diseases and the high costs of production mean that in main harvests, we’re left stranded”\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eNatural Marsellesa\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing details: \u003c\/strong\u003eThe Sanchez family uses a device to measure brix degrees so they can collect the cherries that are destined for natural coffee at an overripe stage. The cherries are then floated to sort defects and put to dry on raised beds for 18 to 20 days, intermittently piling the coffee to ensure even drying.\u003c\/p\u003e\n\u003cp\u003eIn the cup we find this coffee very rich and sweet, with deep cherry notes, vanilla cake, almond paste, and rich cocoa. It does excellently as a filter or espresso!\u003c\/p\u003e\n\u003cp\u003eThis coffee was previously a part of our Holiday blend, so we don't have a ton left! So make sure to pick-up a bag before it's gone!\u003c\/p\u003e\n\u003cp\u003eHappy Sippin'\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48099622289613,"sku":null,"price":28.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48099622322381,"sku":null,"price":90.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48099622355149,"sku":null,"price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF2967.jpg?v=1768080162"},{"product_id":"spring-fling-50-50-washed-ethiopia-x-natural-honduras","title":"Spring Fling - 50\/50 Washed Ethiopia x Natural Honduras","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Gedeo, Ethiopia + Comayagua, Honduras\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Chelbesa One Washing Station + Leodan Bautista\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed + Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e:  Washed \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKorume and Wolisho + Natural Bourbon\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1950-2200 masl + 1700masl\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: The Coffee Quest + Semilla\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Sweet Tea, Lavender, Lilac, Lemon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency :\u003c\/strong\u003e Check out Chelbesa One and Leodan Bautista's page for transparency.\u003c\/p\u003e\n\u003cp\u003eOur newest addition to the Have Fun. Seasonal menu, SPRING FLING. This coffee is will make you feel like you're sitting on a rocking chair in the afternoon sun, with the fresh smell of spring flowers in the breeze, and a tall glass of sweet tea in your hand. All is good, all will be ok, spring is here, and summer is coming.\u003c\/p\u003e\n\u003cp\u003e\"The little joy of a spring breeze, when you can fling open your windows and let in the bright rays, earthy air, and returning birdsong. Welcome back flowers! welcome back geese! welcome back light jackets! Enjoy these beautifully illustrated Sullivan's Pond flowers by Zoe Newell - and this vibrant and floral blend. A friendly handshake between Honduras and Ethiopia!\"\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48158732091597,"sku":null,"price":25.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48158732124365,"sku":null,"price":71.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48158732157133,"sku":null,"price":136.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/rn-image_picker_lib_temp_6cc79ded-af3d-404c-97eb-cccd4d6aa675.jpg?v=1772127720"},{"product_id":"yensi-sanchez-washed-paraneima-honduras-copy","title":"Yensi Sanchez, Washed Paraneima, Honduras","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Las Delicias, El Paraíso, Honduras\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Yensi Sanchez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Parainema\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1400-1450masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium-Light \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Cherry, Lemon Cake, Hibiscus Tea, Caramel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eSemilla\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e6.75 USD \u003c\/strong\u003eper pound exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarmgate\u003c\/strong\u003e price was\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e21,500\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e Lempira\u003c\/strong\u003e per carga of parchment.(\u003cmeta charset=\"utf-8\"\u003eLocal farmgate price was 12,000 Lempira\/carga of coffee.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFOB\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eprice was\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003e$5.05\/lb green exportable coffee.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eYensi Sanchez \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe're beyond excited to have Yensi's beautiful Washed Parainema back on the menu for a second year in the row! This harvest is tasting even more vibrant and juicy, and we can't wait to share it with you.\u003cimg alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eYensi is a third generation coffee producer, following in the tradition of her parents and grandparents. Her 1.5 hectare farm Bella Vista is near the Honduras-Nicaragua border is an ideal region for coffee growing, an area where mid-altitude varietals like Parainema do splendidly.\u003c\/p\u003e\n\u003cp\u003eAlongside her husband Danilo, also a third generation coffee producer, they work hard to grow high quality coffee to support their family; providing good education and nutrition to their children, and stability for their family.\u003c\/p\u003e\n\u003cp\u003eHer Parainema is picked at peak ripeness and de-pulped before being sealed in plastic bags for an initial 40hr ferment. After washing it is dried on raised beds under a plastic dome for 20-25 days. The resulting coffee is bright and lively, with a red fruit acidity balanced by a creamy lemon and deep sweet finish.  \u003c\/p\u003e\n\u003cp class=\"m_-7064863745381613786mcePastedContent\"\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"m_-7064863745381613786mcePastedContent\"\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, i’ve been really enjoying 15g coffee to 255g water for this, 3 min extraction on a flat bottom brewer. Also great doing an Iced Coffee, just replace 1\/3 of your brewing water with ice to dilute the brew, and then serve over ice!\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e\u003cspan\u003e: 18g-18.5g in \/ 38g-41g out \/ 26-29 seconds - this coffee has big acidity, so if it’s feeling a bit to tart don’t be afraid to pull it faster, or stretch it out to 40g+ espresso,\u003c\/span\u003e\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48189027221709,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48189027254477,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48189027287245,"sku":null,"price":135.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Yensi_Sanchez_300g.jpg?v=1773937234"},{"product_id":"potions-sebastian-ramirez-watermelon-co-ferment-colombia","title":"POTIONS - Sebastian Ramirez, Watermelon Co-Ferment, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Quindío, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSebastian Ramirez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eFarm:\u003c\/strong\u003e El Placer\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Anaerobic Honey \/  Co-ferment\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1750-2000masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Macarena Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Watermelon Candy, Honeydew, Grapefruit, Honeycomb\u003c\/p\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eSebastian Ramirez and his crazy co-ferment\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eSO happy to be welcoming renown Colombian producer Sebastian Ramirez back onto the menu, featuring once again his whacky crazy coffee. This coffee is \u003cstrong\u003eINTENSE\u003c\/strong\u003e, from the first smell of the bag, to the grinds and the bloom, this coffee will keep you sniffing. \u003c\/p\u003e\n\u003cp data-sourcepos=\"33:1-33:377\"\u003eSebastian is a mad scientist when it comes to his processing. As with all good producers, this coffee starts with picking ripe cherry, which then goes through \u003cstrong\u003eanaerobic fermentation in cherry for 120 hours with added wine yeast\u003c\/strong\u003e. The coffee is then depulped and fermented for another \u003cstrong\u003e72 hours, injected with CO2, watermelon, and fruit glucose\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-sourcepos=\"35:1-35:203\"\u003eThis process contributes to the coffee's punchy watermelon candy-forward profile, with abundant florality, sweet sticky honeycomb, bittersweet grapefruit, and round, soft ruby chocolate finishing it off.\u003c\/p\u003e\n\u003cp data-sourcepos=\"37:1-37:125\"\u003eThis coffee is amazing in a \u003cstrong\u003epour-over or Aeropress\u003c\/strong\u003e. It's for the brave on espresso—doable for sure, but it'll be punchy!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eWhile we strive to send out coffee roasted the same week as the order, this coffee may be a week off roast when shipped. This will not compromise the flavour, as we have found that our coffee tastes best 2 weeks past the roast date. Coffee from our roaster likes to have some time to off-gas post roast. We are a small batch coffee roaster and we appreciate your understanding in this. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"250g","offer_id":48231474462925,"sku":null,"price":36.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48231474495693,"sku":null,"price":140.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/watermeloncofermentmorty-2.jpg?v=1777144322"},{"product_id":"yivier-quinayas-washed-caturra-colombia","title":"Yivier Quinayas, Washed Caturra, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: El Roble, San Agustin, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Yivier Quinayas\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eLa Falda, 1.5 Hectares\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Caturra\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1,950-2,000\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla \u0026amp; Monkaaba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium-light\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Redcurrant, Grape Jelly, Lemon Cream, Caramel\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarmgate paid to Yivier via Monkaaba\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e- $2,950,000.00 Colombian Pesos \/ Carga (125kg parchment coffee)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSemilla’s FOB price :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e$4.28USD\/lb exportable green coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eour price -\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e$5.91 USD\/lb + shipping etc.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eYivier Quinayas - Finca La Falda\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eI ( Sonny ) had the unique privilege to visit Yivier at his father's farm and home at Campo Bello. Yivier was there with his family showing us around the farm. His Farm La Falda is connected to Campo Bello, and was gift to him from his father when he was 15 years old. \u003cspan style=\"font-size: 0.875rem;\"\u003eYou can read more about the visit to the Quinayas' farm on his father's page, \u003ca href=\"https:\/\/havefun.coffee\/products\/don-orlando-quinayas-washed-red-caturra-colombia\"\u003eOrlando Quinayas\u003c\/a\u003e!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhen I was at Campo Bello most of my energy was focused on Orlando, but when the opportunity was presented to buy his son Yivier's coffee as well, I was super excited! Their farm was one of my favorites that I visited, and the opportunity to show a father and son's coffee together on the same menu is just too cool.\u003c\/p\u003e\n\u003cp\u003eLet's talk more about Yivier though, and get into the coffee later.\u003c\/p\u003e\n\u003ch2\u003eYivier Quinayas\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eYivier\u003c\/strong\u003e grew up as the only boy in the \u003cstrong\u003eQuinayas\u003c\/strong\u003e household, and the responsibilities he took on at a young age were demanding. In addition to attending school, he would do daily manual labour around the farm such as collecting firewood, and caring for the farm animals. This daily routine shaped his strong work ethic, and gave him a deep connection to his land.\u003c\/p\u003e\n\u003cp\u003eHis father \u003cstrong\u003eOrlando\u003c\/strong\u003e gave \u003cstrong\u003eYivier\u003c\/strong\u003e and his siblings a small plot of land at a young age, to learn to \u003cstrong\u003ecultivate coffee\u003c\/strong\u003e. This early experience allowed them to experiment on their own, honing their own craft, and learning what is required to produce amazing coffee.\u003c\/p\u003e\n\u003cp\u003eAt only \u003cstrong\u003e15 years old Yivier\u003c\/strong\u003e began his own separated lot, planting \u003cstrong\u003e1,000 trees of San Bernardo\u003c\/strong\u003e, a popular disease resistant varietal. This project was the beginning of his own coffee growing journey, and taught him very important lessons in proper crop management, plant care, and planning for future harvests.\u003c\/p\u003e\n\u003cp\u003eIn 2021 he was gifted a plot from his father what is now \u003cstrong\u003eFinca La Falda\u003c\/strong\u003e. Here he applies all the knowledge he has gathered! With his \u003cstrong\u003eMonkaaba\u003c\/strong\u003e partnership he now focuses his energy on specialty production, growing specialty varietals and implementing new agricultural practices to optimize his yields and quality.\u003c\/p\u003e\n\u003cp\u003eThis is a second late 2025 lot from Yivier, we bought the first, and loved it so much we wanted the later harvest. The cherries are harvested every \u003cstrong\u003e3 weeks\u003c\/strong\u003e. They are left to \u003cstrong\u003eferment in the cherry for 24 hours\u003c\/strong\u003e and are then de-pulped, along with those from the following day. After de-pulping they are \u003cstrong\u003efermented in a majolica tank for 36 hours\u003c\/strong\u003e before being washed. Finally, they are laid out in the drying area for a period of 18 to 22 days.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003eWe are getting big \u003cstrong\u003eRedcurrant,\u003c\/strong\u003e purply \u003cstrong\u003eGrape Jelly\u003c\/strong\u003e. There is a little zip and zing of \u003cstrong\u003eL\u003c\/strong\u003e\u003cstrong\u003eemon Cream\u003c\/strong\u003e, finishing with a sweet \u003cstrong\u003eCaramel\u003c\/strong\u003e. This is one full, plush, and crushable cup!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, 15g to 250ml 2.5-3min in your fav brewer!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds. Does really well as a straight, fruit forward espresso, and caramels really pop with milk.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48434183176397,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48434183209165,"sku":null,"price":75.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48434183241933,"sku":null,"price":160.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Yivier_Quinayas_2.0.jpg?v=1785255419"},{"product_id":"buncho-honey-honey-74158-ethiopia","title":"Buncho Honey, Honey 74158, Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Shantawene, Bensa, Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: The Buncho Washing Station, Daye Bensa Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003e800 various smallholder farms\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: 74158\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1920-2020 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: The Coffee Quest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Berries, 7up, Lavender, Marzipan\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency :\u003c\/strong\u003e we paid $6.46USD\/lb + exchange, brokerage, shipping, and a 10% USA Tariff on Ethiopian imports. This was our first round of coffees imported to the states that have been affected by US Tariffs. \u003cstrong\u003eFOB \u003c\/strong\u003eprice $5.50usd.\u003c\/p\u003e\n\u003ch2\u003eBuncho Honey, Ethiopia\u003c\/h2\u003e\n\u003cp\u003eWoo, that time of season where fresh Ethiopian coffees roll in and we get to enjoy the beautiful fruits from the birthplace of Arabica! We've expanded our offerings this year from Ethiopia and are excited to roll out a few new looks for us, as well as a couple favourites from last year!\u003c\/p\u003e\n\u003cp\u003eOur first release is this beautiful Honey Processed lot from the Buncho Washing Station located in the Shantawene kebele, which is in the Bensa area of Sidama, Ethiopia. Managed by Asefa Dukamo Korma, Buncho sits at an elevation of ~2000 meters above sea level, and services around 800 small producers in the area.\u003c\/p\u003e\n\u003cp\u003eProducers working with the Buncho Washing Station will bring freshly picked cherry, primarily the Ethiopian varietal 74158, where the washing station will pay per KG of cherry and begin the processing of the cherry.\u003c\/p\u003e\n\u003cp\u003eFor this honey lot the cherries are first floated in water for sorting and removing of any bad cherries (good cherries sink, bad cherries float!). The cherries are then de-pulped and put directly onto raised beds, still covered in sweet sticky mucilage. The honey process means that before drying the coffee the mucilage is not washed off, like you would for a typical washed coffee.\u003c\/p\u003e\n\u003cp\u003eWhile drying the coffee, workers at the Buncho Washing Station will constantly move and rotate the coffee, ensuring an even and consist drying process. Reaching desired moisture content will take anywhere from 12-15 days depending on the weather.\u003c\/p\u003e\n\u003cp\u003eThe Buncho Washing Station is owned by the Daye Bensa Coffee group, who also own the Bombe Abore station that we purchased from this year and last. They're a quality focused export group started by two brothers in Ethiopia. They've notably placed high in Cup of Excellence competitions in 2020, 2021, and bringing home 2nd place in 2022. \u003c\/p\u003e\n\u003cp\u003eThis is our second year buying coffees from stations owned and operated by Daye Bensa, and we are super happy with the quality of coffees we've been receiving, and this Honey processed lot is no exception.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIn the cup\u003c\/strong\u003e we're getting big lavender florals, 7up-esqe lemon-lime sweetness, and a rich marzipan finish that just makes this coffee so hard to put down. This is a light roasted coffee that will perform well on as a pour-over or an espresso if you enjoy bright juicy Ethiopans ;)\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48435076464845,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48435076497613,"sku":null,"price":82.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48435076530381,"sku":null,"price":168.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF1654.jpg?v=1760111659"},{"product_id":"danche-washing-station-g1-natural-ethiopia","title":"Danche Washing Station, G1 Natural, Ethiopia 25'","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Chelbesa, Gedeb, Gedeo, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Danche Washing Station, Snap Specialty Coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003e ~800 various farmers\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: \u003cspan\u003eKurume and Wolisho\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 2200 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: The Coffee Quest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Blueberry Grunt, Lavender, Fresca, Vanilla Ice cream\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency :\u003c\/strong\u003e Freight on board for $4.53\/lb green coffee, cherry price paid by washing station to farmers 96.20 Birr per kg(~.72usd).\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eDanche Washing Station, Chelbesa, Ethiopia.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eChelbesa has always been one of my favourite regions for coffee out of Ethiopia, and when we got offered this amazing Natural lot from the Danche Station in Chelbesa, I was super excited! \u003c\/p\u003e\n\u003cp\u003eNeighbouring the Chelbesa One washing station we also by from, the Danche station services approximately 800 local producers, all living around the station at 2200~ meters above sea level. \u003c\/p\u003e\n\u003cp\u003eThe area is renown for its amazing cherry, and the Danche Station puts a strong focus on high-quality processing. This particular lot is floated upon arrival, sorting the cherries and picking out any duds. It is then stored in tanks to dry-ferment for 3 days before being put out as whole cherries on raised beds to dry for 16-21 days.\u003c\/p\u003e\n\u003cp\u003eWe find this lot especially expressive and juicy, we think the addition of the 3 day dry-fermentation really drives up the intensity and sweetness of the coffee. We're reminded of the Nova Scotian classic desert, Blueberry Grunt covered in vanilla ice cream, with a sweet Fresca pop and classic notes of lavender. \u003c\/p\u003e\n\u003cp\u003eIt's a real treat for all the classic Ethiopian lovers out there, enjoyable as a pour-over, aeropress, or as a bright fruity espresso(super fun in milk, think cereal milk!).\u003c\/p\u003e\n\u003cp\u003eHappy Sippin'!\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48475612741837,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48475612774605,"sku":null,"price":82.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48475612807373,"sku":null,"price":168.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF1893-3.jpg?v=1761920357"},{"product_id":"sebastian-ramirez-mango-co-ferment-colombia","title":"Sebastian Ramirez, Mango Co-Ferment, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Quindío, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSebastian Ramirez\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eFarm:\u003c\/strong\u003e El Placer\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Anaerobic \/ Mango Co-ferment\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1750-2000masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Macarena Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Mango(duh), Cream Egg, Peach, Limoncello, Black Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTraceability: \u003c\/strong\u003eMacarena works directly with Sebastian Ramirez, bringing his coffee from farm to Canada. We paid $18.95CAD per LB green coffee + shipping.\u003c\/p\u003e\n\u003ch2 data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eSebastian Ramirez and his crazy co-ferment\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp\u003eSO happy to be welcoming renown Colombian producer Sebastian Ramirez back onto the menu, featuring another wacky crazy coffee. This coffee is \u003cstrong\u003eINTENSE\u003c\/strong\u003e, from the first smell of the bag, to the grinds and the bloom, this coffee will keep you sniffing. \u003c\/p\u003e\n\u003cp data-sourcepos=\"33:1-33:377\"\u003eSebastian is a mad scientist when it comes to his processing. As with all good producers, this coffee starts with picking ripe cherry, which then goes through \u003cstrong\u003eanaerobic fermentation in cherry for 120 hours with added wine yeast\u003c\/strong\u003e. The coffee is then depulped and fermented in mucilage for another \u003cstrong\u003e72 hours, injected with CO2, and Mango Pulp!\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-sourcepos=\"35:1-35:203\"\u003eThis process contributes to the coffee's punchy Mango candy-forward profile, with sweet candy cream egg, ripe peach, poppy limoncello, all wrapped around a nice balancing black tea note.\u003c\/p\u003e\n\u003cp data-sourcepos=\"37:1-37:125\"\u003eThis coffee is amazing in a \u003cstrong\u003epour-over or Aeropress\u003c\/strong\u003e. It's for the brave on espresso, doable for sure, but it'll be punchy!\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eWhile we strive to send out coffee roasted the same week as the order, this coffee may be a week off roast when shipped. This will not compromise the flavour, as we have found that our coffee tastes best 2 weeks past the roast date. Coffee from our roaster likes to have some time to off-gas post roast. We are a small batch coffee roaster and we appreciate your understanding in this. \u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"250g","offer_id":48483942072525,"sku":null,"price":36.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48483942105293,"sku":null,"price":140.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF2303.jpg?v=1763127770"},{"product_id":"los-magnificos-washed-gesha-colombia","title":"Los Magnificos, Washed Gesha, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: San Agustin, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Orlando Quinayas, Diana Quinayas, Jose Omar Muñoz, Miguel Burbano, Rovira Salamanca, Ignacio Males, and Oscar Ivan Hoyos\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eVarious Monkaaba producer's farms!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Gesha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1600-1989 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla \u0026amp; Monkaaba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Melon, Lemon Cream, Grape, Jasmine Tea\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarmgate paid to Orlando via Monkaaba\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e- $4,700,000.00 Colombian Pesos \/ Carga (125kg parchment coffee)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSemilla’s FOB price :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e$6.40USD\/lb exportable green coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eour price -\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e$8.48 USD\/lb + shipping, exchange, etc.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eLos Magnificos, a Monkaaba super-group. \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eEvery time I chat with my bud Pat at Semilla about picking up more Monkaaba coffees, I usually end with, \"got any Gesha?\", and well, the answer this time was yes!\u003c\/p\u003e\n\u003cp\u003eEnter the Los Magnificos Gesha, comprised of 7 fantastic smallholder producers around San Agustin. Initiated by Semilla\/Monkaaba, this is another project to help purchase micro-lots of coffee that would otherwise be too small to export on their own. Pool together a few high-quality producers in the same region, with the same varietal and similar qualities, and ooo baby you got a stew going.\u003c\/p\u003e\n\u003cp\u003eThis lot is comprised of parchment delivered by the 7 producers named above, cupped by Esnaider, Didier \u0026amp; Jhon at the Monkaaba Bodega in San Agustin. They look for quality Gesha to blend together to send to the local mill as a single lot . This method allows producers who have small plots of high-quality varietals to sell to Monkaaba at a high-price, as opposed to having to sell to a larger buyer who would pay less \u0026amp; toss it into a larger Huila based regional blend, losing traceability. \u003c\/p\u003e\n\u003cp\u003eWe're stoked to have access to this beautiful lot of Gesha, and are excited to see the producers grow their individual plots so we can buy from them individually in the future! We're especially excited that Orlando Quinayas and his Daughter Diana are in this lot, as we're obviously huge fans of the Quinayas family.\u003c\/p\u003e\n\u003cp\u003eThis is a soft and delicate Gesha, roasted lightly. We find ripe melon, lemon cream, juicy grape, all wrapped around a lovely jasmine tea florality, tasting so classic gesha. Perfect for a pour-over or brew method of your choosing :).\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"250g","offer_id":48483944235213,"sku":null,"price":30.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48483944267981,"sku":null,"price":110.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48483944300749,"sku":null,"price":210.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF2290-2.jpg?v=1763125996"},{"product_id":"juan-danilo-florez-washed-chiroso-colombia","title":"Juan Danilo Florez, Washed Chiroso, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Urrao, Antioquia, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Juan Danilo Florez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca Las Mañanitas\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Chiroso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 2010masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: The Coffee Quest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Lemon, Raspberry, Spiced Pear\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eJuan Danilo Florez, Finca Las Mañanitas\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eDuring our trip to Colombia last year we got the opportunity to meet up with Stephen from Coffee Quest. Stephen lives and works out of Colombia and has a huge passion for special high-quality coffees and processes. At Coffee Quest they work directly with producers, and have their own mill in Antioquia to have further control over the quality the export!\u003c\/p\u003e\n\u003cp\u003eDuring my time with Coffee Quest we took a quick rip from Medellín to Urrao, the home of one of the finest varietals, Chiroso! \u003cmeta charset=\"utf-8\"\u003eWhen done correctly, Chiroso is an incredibly diverse coffee that shows so nicely as a filtered coffee. Urrao is an absolutely beautiful town, surrounded by lush green rolling hills filled with roaming horses and gorgeous scenery, it was almost surreal. \u003c\/p\u003e\n\u003cp\u003eThough we didn't get to visit \u003cstrong\u003eJuan Danilo's \u003c\/strong\u003efarm, \u003cstrong\u003eFinca Las Mañanitas\u003c\/strong\u003e, we got to take a good look at other producers in the region, and learn how they grow and process their Chiroso. It's such a unique region as majority of producers are growing mostly Chiroso\u003cstrong\u003e,\u003c\/strong\u003e where the varietal originated, a supposed close natural mutation of an Ethiopian Landrace varietal.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJuan Danilo\u003cstrong\u003e \u003c\/strong\u003eis a second generation coffee grower, growing coffee on 4 hectares of his 14 hectare farm, where he also has dairy cattle and lime trees. His family used to grow tomato and lulo but the heavy pesticide they require was taking a toll on his family's health, so they made the change to growing coffee and have not looked back! \u003cbr\u003e\u003cbr\u003eLocated at a soaring 2010 masl, an altitude that more a complex coffee like Chiroso grow very well at. The warm days and cool nights slow down the maturation of the coffee cherry, leading to more complexity and concentrated sweetness. \u003c\/p\u003e\n\u003cp\u003eJuan uses the \"cochadas\" approach to processing his coffee. He picks ripe cherry daily, allows it to sit for a day in the hopper before depulping, while picking the next days cherry. He'll then de-pulp the cherry after a day of primary fermentation, and put the next batch of cherry in the hopper to sit until the next day. This will go on for about a week, allowing for 2-6 days of total fermentation between all the batches.\u003c\/p\u003e\n\u003cp\u003eThis process, which we've seen across Colombia and Honduras, allows for a unique style of fermentation, where the fresh coffee being added to the slurry cools down the mass, slowing down and controlling the fermentation of the de-pulped coffee.\u003c\/p\u003e\n\u003cp\u003eThe coffee is then washed all together before being put into a parabolic dryer for 8-10 days, depending on the weather.\u003c\/p\u003e\n\u003cp\u003eThis extra care taken during the fermentation process really makes this coffee sing. a super unique lemon \u0026amp; raspberry acidity, with a spiced pear sweetness, and a milk tea like body that ties everything together so nicely.\u003c\/p\u003e\n\u003cp\u003eWe love this coffee as a pour-over, or an aeropress. Definitely doable as an espresso though some subtlety might be lost.\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48488133624013,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48488133656781,"sku":null,"price":78.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48488133689549,"sku":null,"price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF2356.jpg?v=1763732001"},{"product_id":"javier-burbano-washed-tabi-colombia","title":"Javier Burbano, Washed Tabi, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: El Roble, San Agustin, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Don Javier Burbano\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eEl Meson (1 Hectare ) \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Tabi\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 2,020 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla \u0026amp; Monkaaba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium-light\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Blackberry, Grape Jam, Floral, Whipping Cream\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarmgate paid to Javier via Monkaaba\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e- $3,000,000.00 Colombian Pesos \/ Carga (125kg parchment coffee)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSemilla’s FOB price :\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e$4.25USD\/lb exportable green coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eour price -\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e$5.95 USD\/lb + shipping etc.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eDon Javier Burbano : \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eAnother beautiful coffee from San Agustin via the Monkaaba crew. Though we didn't get a chance to visit Javier's farm during our time in Colombia, we were super excited to have his coffee sampled to us.\u003c\/p\u003e\n\u003cp\u003eJavier is born and raised in San Agustin, the 6th of 11 siblings, he worked on the land alongside his father and siblings, learning quickly the ins and outs of growing coffee. Like many young people working in hard labour, he felt more a sense of duty to complete his tasks, though he wished to do other things.\u003c\/p\u003e\n\u003cp\u003eAt the age of 17 he looked for further independence, seeking out work on neighbouring farms, though never fully leaving coffee production. He began his first farm began with 500 Típica trees, though they were all lost in a landslide. He was undeterred, and replanted with 1,000 Caturra trees, cementing his steps towards independently growing his own coffee.\u003c\/p\u003e\n\u003cp\u003eAt this time he only sold his soaked cherry to local buyers, bringing his coffee down the mountain side on horseback. Much of this would have been before the days of specialty coffee, and most coffee was just traded as a commodity.\u003c\/p\u003e\n\u003cp\u003eNow, settled in El Roble, at 62 years old Don Javier runs a small farm of 1,100 Tabi with his wife, where they proudly processes the cherry down to dry parchment, and are able to sell at a high price to the specialty market under Javier's name.\u003c\/p\u003e\n\u003cp\u003eFollowing in his footsteps, Javier's children, Carolina and Julián, also grow coffee and work directly with Monkaaba, continuing the legacy of the Burbano name.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing - \u003c\/strong\u003eCherries are collected every 3 weeks, and it is pulped with the next day’s cherries. Then it undergoes a 72-hour fermentation in sealed plastic bags. The seeds are then rinsed, and the coffee is moved to the dryer in the municipality of El Tambor, where the coffee is dried for 15 days.\u003c\/p\u003e\n\u003cp\u003eThis coffee is tasting big and juicy, with lots of blackberry and purple grapey sweetness. Big bodied and smooth, with lots of poppy florals on the nose.\u003c\/p\u003e\n\u003cp\u003eHappy Sippin'!\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48507289764045,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48507289796813,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48507289829581,"sku":null,"price":140.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF2438.jpg?v=1764784340"},{"product_id":"keramo-adara-g1-washed-ethiopia","title":"Keramo Adara, G1 Washed, Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Keramo, Bensa, Sidama, Ethiopia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarms: \u003c\/strong\u003e1,500 small producers\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWashing Station: \u003c\/strong\u003eKeramo Adara Washing Station\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed with wet fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: primarily JARC 74112 + local heirloom Ethiopian Landraces\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 2300+ masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter \u0026amp; Exporter\u003c\/strong\u003e: The Coffee Quest \u0026amp; Daye Bensa Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Peach Sweet Tea, Floral, Stewed Berries, Lemon\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTransparency: \u003cbr\u003e\u003c\/strong\u003eprice paid to farmers 134 birr\/kg\u003cbr\u003eour price before shipping $6.81usd\/lb\u003cbr\u003e\u003cbr\u003eThis year washing stations paid record high prices to farmers, with demand ever increasing. This crop was also affected by American tariffs, effectively raising our cost from $6.25\/lb to $6.81usd\/lb, for nothing but an extra tax to their government, yay.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eKeramo Adara Station, Ethiopia\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eFrom Ethiopia, the birthplace of coffee, we are lucky to have this stunning lot from the Cup of Excellence winning Keramo Adara Washing Station!\u003c\/p\u003e\n\u003cp\u003eHigh in the cloudy forests on the Bombe mountains, thousands of smallholders are growing coffee under the generous canopy. Beneath the shade coffee flourishes and thrives; the warm days with diffused sun and the cool nights are the perfect conditions for coffee to grow and slowly mature in flavour.\u003c\/p\u003e\n\u003cp\u003e1500 smallholders take their coffee cherries down to the Keramo Adara Washing Station, a mixture of heritage Ethiopian Landraces and 74112 from the Jimma Agricultural Research Centre. At the washing station it is wet fermented for 36 to 72hrs and dried on raised beds for 12-15 days. \u003cbr\u003e\u003cimg 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Q789mo\/frquLAaV1blilqjNGTJl8wceyQPY5HP0SZndDvHi3SsW\/cZryZsdDvNu0rznITG2iZsdDtbRsu1arWPSiZndDureYwnGmtDdB+U9rWVJmd0OxkZF6yUy2qt8NyPR+6\/rNpudL7PHK+Mns+6jDMxy0jsYBkPP12rRVvNjG1pmVaudzSes253yfnvjvH62VP9nv1spfxasYjmHKx1XI31z4LGGnPXtis5Fcm5R49t1T+eznlWJmd0O+t9Jm5ic3A71iZsdDv\/7mfye7u1+sEIadyXcd+iXV+V9j8vnnmWqP2JF+843rqOLMqnGd95rzGSMh0KY8RqDpnZf42cR3MuuDtG1GdnrsezX2eNfz\/LcQzUseT3MlzXy8waIPn56n7t7PcsYtcXz7Uwc0xwx7JdIo999rNZq\/mou\/Ieg\/Pi6HlHynD1M23Z9oiefclCZCxi9fmZOE7yOyvXmS3WvxK199KOO56OFTFnvf\/\/p\/KvznPee3ntupbU0evnkvKNlEsyf2SeE7LuwWbqzDq\/pxFPRM2ZKyzjqE5zwdPPJmx0O+dpzX4mYW1wO\/0dqz13hTjDMndxV3aJrP3GmlW8FlGfFWjFhZ51qLUvtIyHNfpHl7yQdV1p9jXrGM071xSdw5EcQ2suzbDHXblWizmzShyRbT3NuL6vjqOZ+UWyN\/v0uV+4K\/PVz2Z9ax3oqiZuYnNwO6\/\/Ri\/mcyDemdmIjhw\/0l1HXbkGrfqPKF+GyWblujX7vlUZJccmZ3Q7Hsa4Rxkz9z9pO89+zmqjonUOrTKsfDZD+Wc2MSPHmPF0Jmx0O4tEhsb1aK0LT\/NXhv61YmVs3ZEEqJLPR11v1Jq62m9X6jZLX9ZeqyP6+MpxNWWNm1aPLan76nPIKvbXf2Teh1kkbDRYjv2j0Di6M9t3qu1psuSBsu6VrfZJkvOyvuuYmYc1x8Xr9z\/Xas0cp8Ua7TkfSetRepzZ\/uWRX8ie236yUn6NvZVlzjfrvBadz\/Tol9nvSWWi1d+i6ipDG2XeO46cw+KY0fdNJGu05BzaNOvP8h5E1dxolzUg+9wi9VQW7bJa5Rq98hMabWJZB17XcMc6N3EmbHQ71KF32TPfT6ossgq99jqVc7SH4fylMTfNXpv2fubq\/F5rocY5osr3pHu8nClf\/TqfNL6NHMMj5x+dA6Rlv1IhvvHq65rrz8i+ayW2iupXr59Z7C0P5baYPcbTsa\/M5ru04um0RmXJl8weeyQPs1K+uzk2ak9s3Weerou8pKxsx0W\/mTnGXRlnP0eeQWfNiu6D0r620icj44LVclmvFdb78cj9V4e5\/gi4jqfzWZZxNmYZHYcW8fBTGaXHkJLWpeR3ZucgrTbxavcIGvmelfXHag7Omv8eKcOqyL6pOed6r5Fe9WY1z9+dazZm9pAhX88e\/Pw4s3vt0fJJz5Epl5WB5TqqUUcW5dOM77L1Aa0xYjmHSOvEOn5eiUMz5l8y9Gvr+PfOaCxSYZ\/lwTN+8oxdR2W+f2HNsl0sju2119LIRx2K86LHPYOOds3FHQ9jSeN+2+y5nyZndDs\/E8ddjQmN64zYJ82okkPTbDePfOjsz71kvic3EyNIJmd0Ox95H8JyfGTdg1nGENx3yMOjna9YzAVHkvqPyLFb7e0qjBmNMkbmtEbKcCj3G4tyZoqVjiZuYnNwO7nCIuZ\/Op9W\/3\/vM9ljAY94eLV\/VMoLRdaV5niN3NdaxLjRORzpMTTm0gx73JVrjc7BVokjqvhSfs9ydRytzi8ja81ImZ+OOepb+4CSwkoDN8kgklRK5UFlUXbP+l8JBCSb8aiNkFWQ8Xn8leuzJmd0O4dG31w9Rtb+N9rOs5+zvFmWYfN+9vOK5T8rQ4br0OR1PVrrwlNyrWq7rIwtjeN6y7Smzn7Wqi9l6ssR\/cbqnNFjwDpuiji21bxlce7oOZ\/99dq5u8VeI7rvLbRclfHqGqvtabznCa1yzH6u0hhmfdcxs2fR7leSuN\/q+CO\/867i2NLqX9b5Bc1zjB77KV+pcQ7rvHK2PZ3XvPZer5o3S8\/O8XR+7fNmiUUq0OxvUXWVoY0y7x0t5pTq932iWdRf5D2I6uto5jUmbmJzcDtDXmrk4bW734vcx0g\/l+UmZ3Q7rVUd7HQfKHJvMqtaHFYlP3BVJmd0O6+8yxmPGKhzu0bte6L2xhnbUqsPR8QQmp97OqdGuSvuNyP3NVYyz\/csugo99jpVc7RHgvkrKnfwdD3Z1kKtc3iX70n3eDlb2SzmKqsxnP3eYZX4xprGeSZsdDvX0Oh+ZXmtlWOBFVpxXlRO\/km2Z0I1RcfP2qyup\/IzR6ss8\/AZ6jVr3nH12JZx0JFsTHTN7XbZo2Vel6W\/YyFyD\/R0jA7Pe2V67s5zjEbWV+S6kCUn1yW\/8K7Cs9UZ+pTGXlerLCufJed8jeep8th5DzRz3OrtbcFyj5Ax73dXlk9d948aItp2h\/uaI75O3mM\/+7fKqs3ZFe87d3gep9IalfV+acbnj6zyhCus+sxT3ZGXtC\/fsTAOyDPYlXP0Z5rn1pqjsu5ZPcqlcYyI2C4qxu8w1x8B1yE9n2UZZ+cszflmh\/xYtufTrNt99txXxx05n2X5K+WQX7zy3+91a5XbqZ7Li1qjI8f0yO\/MnPMsrygtk7XI\/TF7cL1yW89eMXeE1WvzmkMkrOLn7M8ORd67yNT+FirdC\/WKsSZsdDvip4jYdUT2+xdWLNsl6tiZ6trr2UXPMlQUmYtbddV+HZ4RsY5ZIu8requWQ9tpr22t0j05TVH3ISzHR+U92Mqxue9QR6ZrrTB\/ReTYrfZfFcZMxHNvFqrcm5kdU+\/3sT3eVegSV3r2Tcv8z8xnrecVj7qtmBeKmCOrzH\/Sc0TEuJY5nEzzkGY5o641c6m6yHYmYW1wO382puKX7Z5M9nsPjjpb+1wVUe3M38r\/G2uzryzv766WIfszGE\/7Gv4u0r3o3ODR+Dl+nhW75zlHEp896\/69VbO07ylrHC9qzuw4jrzXQMv3LCvPVxF9+tddQXCPerJ3Nhiq1jtJ9XombHQ7+x\/9o4YuD1n+LsNMXyZndDsre4ZAXGNcMgb\/NrI5+P07T\/W3e8w0229n6naHvvyql7OHcTIeF0As1vg9aM3Xn2uB9joQ\/SJNRd5fXKS1T4Kf94S6tAqzjMXdYs2n65XsfzR5tEn1dl\/dy7K30vH5pSXHwpp1MB9NI0boj\/aK1z3PrPlCELnROqJeErljmfeogPm+pmwxLHOmjZV6rbzP6dyfMl8be2M9nmurdZ\/ieSRf3JPpo8vzlFXsUldVrpMvN4tBnJlXRI53JR\/WcQzv3geveH1BVOTcFNX2xHHPiJdriBjD2e8dvrC2xIl8l6hb3trzy2Ks8l2MRZmZelrZx1iNFXKnfcz0kUrt2P2+OXPvHOYiWOOecRzu3YxhJmd0O0R2Jmx0OwNZFznn3iJzAl33QNmfL\/Bq7+rva1Xtn8y3z7xzupDXj\/d3Jmd0OyBe1nx29r0LeWQdEe\/gRvUrrSZndDsjfT+YvCQmbHQ76rd7G1W6Jmd0O54bkuGZjJyivpPji+8sLCHT9xZ6tEn1dp8tP0GbGNEaqElEQVT3rvTxvYU57HL\/Jfs1EcvJVKunXd6lY6611Xl922Xt9r7OCvmX3eK20Xx5pWcKWANyI8aMZT3XZfs7GrCTcd28O39kLMJ34+TTaR7KdC3d14Cdv3OB+xDj+C6bPVjnKLTmggpzL2uzL\/Zktq7G7shzNrvtrbVyeplyg8QCdTFHxtHu192\/t2pVtnwCe841UWtglfcsV\/MhT79z9TmvJmd0O\/3L6sDAirsBUH3BJWDML7L\/0T9qqPxS6FmAclWWs0TUXeJKuaiXx7ccl4zB+To46y+716dWv52p2+51\/\/5y6qG4qbU6LoB4u69JyCXLFyZhbXA7VGJdfqt9Emy91\/t7Ul3aHh7jonOOU2r0Ole+iEF6\/Nf\/tmoTj3OMzFvvP5fMXxrlZ29lY+WmKfMRIMN4iNc9z6xxLeRG68n4kF2CooSiDmrIHMMyZ9oYrdcu+5zO\/SnbtbE3tuNVfxZ9iueR\/HFPpqfKz1NWxD2mXDKUc7fxQ5yZW7Yc71MmZ3Q7rMMYpg\/KeCZsdDt7dDjPTVnann72jHg5v6j4Iuu9Q9aWJmx0O6LeJeqYt7bsux7vajIWr2nU0+wmZ3Q7RnuskDvtZ7aPVBnj3dcL5t551BUscc84FvduxjAfIjOegayNnHM\/UTmBHfZAGee7yPau1M5d+ifz7b8ic7oYbyviw31kzWdnXMvJI9vwrDvvfqXZZ2bqibwkJmx0O+q3exvttgfpmjvkmYz8Jmx0O8Ya31lYx0ycVCGeiyZsdDvHMTgXvv\/8aU7UKD\/3ruzwvYX+qLecqHuZ7PXEu3TQ0Hme3mUKir7OjPkX4o9nFfYW7IPqYXz5sp7rMuWjYCt63Xz6myBPImOR1XMTs+jrGudnP3f1NcCyrjN\/5wL3IcbxXTZ7sGhnj7kgK9ZmX8wbvqTP2YzMH+yt\/8gYmxAL1EZ9+rHs192\/t0pDlmtlzzlPo1971HNE3KI1v5yV\/enznn36l\/YBAU1nnf5zgFTD4lRHRP+jf9QmbmJzcDvRTtna+ixJJmx0O9LPva7HelzuJmd0Owbfg87RF\/5wzarfaiWJK3u\/zlef1bh+q+MCiGM9flk7e1l5GVgioo90+JKSDOe17htYMzoXe\/arjjnOUdmu06NNJmx0O87x2d+v+vXn\/CU5v0b52VvpW407mY+Ae8xPsKbZx8iN1pHxnuDueSz6cy2ZY1jmTBuj9dpln9O5P2W7NvbG+rzb0qJP8Xgv4l0Hr7kpuu2J454RL9fhPYaz3ztkbcnL612iTnnrDM9uz+a7GIsykfVkPVbIndancf8zs473OZl717B\/gQfuGcfg3s0Y5kNUwDOQNZFz3odXTmCHPVCF+Y4c0Lnq\/ZP59ppF21LftrTuc2jeL4G+rPnsjGs5eWRd0fdzo54RGekzs98RS14SHvXbvY0qXR\/PCo1jP55HVCZsdDvAdxbmlulaPdrEq92tvrdQo\/zcu7IxOt99Yk6a073eqsVNzCMylZ8K4l06jOo10V4xrOc69rn7yLRujuRuImMRq\/dljwpilkMhR3d1TI3jZJDhWnZZA6Kf0TnexsPqcY6J+YP7EOMqvseJcR5jY3UuqDBOWZt9MXf7u4tpd3\/maqU\/Zo9HiAVqYo70Z9mvs77nk0G2a2XPOWakfnauw8h106NPf2sdCNDC5I1I9D\/sYjSIiUwWMC59vep5JOC9a5td202r3561A8m7c55fTgHo6XONZc3dT6V9Es5luuHNXna+Hazaz6NNqre7ZfnZW8VhJmd0OwJQBXnmeeRGAXRTMYZlzrRxVa\/d9zmd+1PUtbE37qvzi2TdcU8GJm5ic3A7iTgzB3K8\/uiDufFsAlBb5fFFvqSHbO8S0Seeaea7GIsyVl++JfmZ5mcmZ3Q7kTvtrfu4rnx9zL1AXeyBQAdzIRDPMyewcxyU5Zo927vavXzi9L40c7p8F1scaX0\/\/Z7WcWCnwh9r8cYa1ZdVm2r3mZnviAXN+acDnsnAJ76zMJ9M31vIdxYmZ3Q74zsL+2JOmrNDvfG93YjCvAQKnfvRLmOk83XOXtOu82OnGIQ1DnhmPU6y\/R0K2Kkw50b1K+s6Yb1DVqwBNqp85wJz0jje49yDVhvxfAaAHazOXdXWR2IB4G8R\/ZoxVAdtdY914Z5W\/Wi+W27VVt8WB70zeyF0Vh2R9b97G2a+\/h3axusaM89xGcpm9aXFVue0OFaG8fZehtXESpf5o\/p1aL9A\/\/n\/Z76UxPKGA\/HkNeItm5dU+VIJfZF9tdMcwnz4LCJxXHWuGKmrjn3vMxl41Z4Re5oVWeq8Qp\/R3CftKtsYv2rH3WPmI2BM\/v6c9D\/tc3c2M29Fz2\/V4iX63bosMcBrDtImbHQ7pjb6W6zM92gsjpntvsmnjnlmzyZndDuWJTdK3qrWtXRur\/cyduhfjK3cdtnzePenjPWaeW2vlIslD3vPsi2tnjGJkrlPVd1vap7n7HNV7slkbz+ep6yj27xrrcrcme1Z4KznqhBnVh1bmd8LqvDHLHcbwzuLrues+5UqayHxcs93ESveP7G6\/2apYg6OtXEK\/epcRO6M3LdM5meOtd63nTnOTn1p53nf4l0VzWNolYH5cMzOz7R4nUNjD9N1H9Sp\/+16z9halfxE9fcotY8Rce6uz7Zr2fW5rkzXTf+ufY9s5HNV6f4yfzP4j0zvAa2uAdlFJmx0O19fYW9TbR+WKdbgu9d7W21nzbkmbmJzcDvzM2QZ7VLflfdu2dsoan2oWJ8Zc4MSVZ\/j7\/68q2YZrK+D+GydZQ4ncz1\/3tPRJmx0O54Vqzmz+jiquAaOlDXjdWm9W27Rp7+1DjSqyh\/+7sqz\/mnDv2Wqjx3aJmFtcDvqGmfP61HeDPPvyrGrl1\/zGFruXgh6L+ddkNVlJmd0O6l+HRbllwYmbmJzcDtPL5Ja2CWenKlb4i9UEdlXO80h7K+feV37TOLm9+++\/jMt3M35rT9b9eEWq\/g3oiZndDuytEHmvfInjX3SrqL7m7RNiJl95vHRMcJexw\/zl5x1nnEkFqz6Jm5ic3A7E3sWOeogVqZ7NBbHzH7f5Nggz7zjGGcKqHVtu+RMO\/Q3xhY00Z\/mZa4T2rUPy7bUan\/60bOq+82V82h8cX6WezLZ24\/nKetg3h1TZe7M0B6eZegcZ1YdW9nymxE53hW7jeGdUc\/nqqyFxMvkobqiTs5RL3\/wLpEe73rhGWS5DH028yZndDtmh77EvPUv8q172+mZlqhzaOxhuu6DmDtsMb51VXgmZ3Q7sPqaTk7Ozq75tEzXTf+udY+swvv8OyZndDtPpaXzswXZ2rvavfwu2GfZmO3Pu9\/XlL7Lfvc70u9UenoXXus4T3Zp88jrZJ6rI\/t7KfSlOZL5lLykj9kykmfIdY4rHb8nwJtnP9sx\/9Il7o0sH99ZOMajz2l+byHtpoucopx1DCfN9RwKOZYIu+fyMhv53u5MMu1bOiZsdDvPUBm5LB\/Z3nuGj11yKPS5cxHfd1H9PZrs10FM\/iwyd99hHGTT8e9osGbVk\/3+b5UmZ3Q7lb2cmn\/TrtM4r3CfaPb3s+E7F3pgnR\/HHifWLn8rn7XZF+\/X6Z1f676z1zsCkmNr\/Z7kXKPXUSE32Fn35101y2B9HcRndrrdg7XOlVXuY9XGUaY1UOM9S8vPasr+bvl3xEkzBK4706x\/izZcbe\/MC8vICoqRzeLV5yU\/7\/wFqhH975gYY6OfOxb6R4b5d7Z+ZiZndDsbWf7jpp00jpHpRUHrvus1T3nO0bPuzrkytrTL6FE32eNJq8SrpG4r9OVZVuWNroddk2+R81anPSn762fe8+L7+UbaZeZm1+rvrPSLTn3Pau9mtRcYlSU2yLxXvjv\/6u\/tJmFtcDvLvuSpHJ45mKys53GLsbjavyZsdDvaJKLdpW0kqT+N3Hy3+dF6Xnuvc49zRMgSN1bom1nW0V1lvEdjcUyLL5W2uK6OeebVJmd0O1YxN0reKme+\/qq+K7XXShk73EPJ9gcFLGT+4o\/Zeskaw2XoT5mfIZCUYTYG6rwGZ5w\/q8YZlm2pFcd7rK1WfarT80heOQXtJmd0O1nhnoxH3fITl73\/Vd8D7fTM2qFwCh5jVKOcdyqs6Rrlr56Ti8ztRtVPdE47w\/pJzrnWPbKVuuR5qnvd90BV+m5EDihrvPkuQ\/\/UqKNdnvMaERnbVLiv6dUH7s4juf6nupTWodZxZo+vdZ5oq9cZnc\/W+n0vvJeyfuyVYxyLfTaiX1V5BuNIHI9UuIbVZ5DJM+iVM3IfeCQYR9mfR\/NYKzLvx610iXsr5Cw957vMrPvcatuurrefJmx0O9okqt219u+r5e+aF7OOX97r3eMc3jKsbxXrzVpEJmx0O6517Iz7lox9Jfv+Z6d36arL\/N5z53l6l\/fBoueCjPkXnoGv570equdqqt9rXeEREyZsdDvdS9+JZR\/TzkcdSeZFj3fLZsu2IkMs4SVbLLJ67mzv7kTPpe\/lHFlv3+ux0\/5U41o011qvz0fI9G6Y9Pe4D\/Evj3Xe8n5sBPY4\/\/IaG9pzQeZ1j7XZV\/X3d2fLYP0M4V05RuvhKa+R4b3iiPm+Qm6wYyzwWQbLcV9pbjkC58huzz1qi8zhjBxDox+v9IEM1xoZ11UbR1nXQEn8M1PejM+uSnORHvkmbmJzcDt337MnW2X9cquHV4NJ\/pMUx3NC03xJ2aoK75LRnsGedrtIJmFtcDsojf5v2TYzrDY5GfvfMTDGRj93KFxbhvl3tn5GJmd0OxtZfkk5NI6RKcHp0XdXx6WE1xx9RtK3V18mZ3Q78tjoWvombHQ7f4V4Uqvfnj2oIPl9z77s2T8s1\/\/V48700x0f\/nyJrB+LOSRrkqrC\/vqd5QoSr3nx88XTq\/+uzqc1Nqz3hVn63kp+ZjZut9zTSMo1KjLOfZd5rww9WeKfp3J49SuPveysijGERv\/yaJPM7S6xWv4ucemL9bz2\/oKCJI6RnuuzvNr9ciZhbXA7rxHVN17HrzD+yCPIVd07WuRwV8eYV246+8NnHnOU5b2h0XKerRMax\/1UMebUnl+89x6S3MjKfLBaTgqrOa8OeYYMc7+2kVg1em81W++ae06N47xk6U8z54\/uI1p5irt\/r7wGZ1xPKuZsLNtS837U3XFWy\/l5DO1je\/SLLPtNj31N1RzgHY+65XlK+3GSIQauNu+Oqrif9siLaZTziWcZMuwfomPoq59FxZla64D1M0ZXx1ypH4982FFkDGv3wej9kcX5rds6KhZbbfsqayHxcu68dod8dVT\/yHTv8OzzmeMb7TbJmhsmbHQ7Jmd0O9rQa88426+06rFiLGAlcix60donRtRTxxxpRL\/K+sxRZA7DI37UqNeZ68va3p9liJx7veuo6robvU\/ser+swvNElfdAETGp9hj3uobVfHWW+N9rTZeWZ7Q\/dM\/JRa6puyZndDvXlWn9JOfsP1eencejLr3mgsrxYfc9kEWbdN0PZKTZP99\/3zNOqJqbtqbRtqP3Tw6F8WvZd17HtJx738v2dfOMzQiNY1yVR\/OaM83ZEfk4yXVG5rPvZF1vo2OoGZbjocrzR5\/HsTr+2Tks+8xT3WXY\/62qEFPN5hrIM+iV0yOOqhDXZ30ezWOt2Glv9VkHEXXTdb7Psq5mjzerjccqz6dV3Ge8Wy1\/x\/ndOg\/5Y\/C9hSNtONM3R34\/8z1V6Wcrj+lPGnuCl5lYxuN+3qHQrzrErBn3P9p5lkq5rLv5\/Wq+fzrebFlGaY2H1efIrlSYp2fbJmd0O\/LaJmx0O+\/DeswFs589BP2zY7\/2av\/qOSZuYnNwO6t1bXWOt9AxH6ddn5Yxwd1+7\/N3dlJpr+X9HPNsGWY\/p7mmR503a1\/y2I\/Mzu1a57au+8j7iiMkz3J5tIm22fpduZbXv2dbCw6FMllcU9XnWlfnj05x7eG0bmrV2dUmZ3Q76Oz3Zvq89DPd9jha80Ol+rCYvyrtE71ViDMmbHQ7nnvLtHfzeIbweJuPZ\/MRT8fSLvtov9Cqz5njVMoKHoZ1GL0n9xj3FeaWI8Ec2SkmZ3Q7s+rXkTkcz2c5VvpAlmuN6sdVxlHGNXAk\/lk9x2rfilg3Z\/rUbI7u13wx19010g434l6T8Pv1ewQq7+c\/FOr\/bjHReBBwZjN6LNSlR7smbHQ7XYPWuSzaZvTc1v07a\/87LupAUjaP\/pFh\/p2tnyNR+a\/KIC2HxjFW57qR35f+jkXf1RqXo+e6+7mFlXHx\/nurx3g67t3mTnMTJFlLMseTnv326fx3P185vncse1enx8I1rRxX2k8txmUXkfWzOodE7+kmZ3Q7y3IU3V977h0OxzV+9XxaY8N6X1i570njlqs4yGpPI\/n8jMg49\/MmbHQ7mffK2vukXWWJfyZndDvL8Xluj5j5CNwTSFjM46v7wqf9p9b8a9UmYW1wO945jJljSefb0fJb7dky8JjXLOLH1zjS6JercXumnG525BHOddo7WrSxRY5jtEwW+9gM93yy9LHVdfZpDFnOO9lzBx7zS5Y9ueRcVXI9qzmvTG0yK8Pcv1r+u7GXcU+tMWfOzC\/R85R1f5qt1yx9RCPf2W0KzpofqJCru2LZlppx\/FUZV8tp2ae8c3l3x8u637w6z7HYJ6vdk\/HKD1rce8ywt5aWw3qcZMi7VZh3R8rQYT+tlRezLmemMkTtH7xi6Ip7E611YDXfcnacu3qzyPFfnUvy86pjWKMPeszpGc5v0daRe2Ct+afKWki8nDuvXTVfnSGPNduuXfIld2XwjvsmbHQ71yZndDtrkf0q632Qw2Ee1c53Vc5pj9Ja5zViotVzSiZndDs\/Uhbp76+eK3omZ3Q7zJC3OxOZw9CKH71jBcmxs7b3kWjutayjLuvuobh+zJYtw17TQvQYfeqj1fdAXjFp9Xs3x9u1zJ4jSx4lck3X6A8dcnJZ19So+onOh2VaP8k5286V0jHiUZde8Y1WjOmVEzge5oTqeyCP\/M1RrL0\/z5l937LaP5\/mIc+9T5bYNIvouWd1\/Frm3I85c7yZNUQ6ZjLu\/zR4xC8r85Ikj3os9M3V9SNDrCZsdDuz3lXOHZyRzs9X87A0lvGYB7z2LVfnqDKnRcdkHnmWCrksCl5x\/BWt8XAXu2jnnyvO0+8yXJt3\/BM1F2TLv2Tp15H5O9ioHtt4rIUe92A0j1mZxVxnmY\/6\/PnZz2bOuVLGkTJYlV2Si6gSS1iS9K27clrGIqu5qKvza9d9lbhEYx3JvI+fOdYx2bdHz2m1BmjkRD328tb9ZvQmZ3Q7hOW9ms73ISzX62OhzqzzeyvjpPIeR3t+8Bgb2nPBoTB\/Vd8neqsQZ2jFUxn2bkeDZwglx9KKM2b7BXnKZ5ZrxE657Oxzi7Qc1tfRYbxa9OvoHM7773j047u4Mfu1Zthzsu7N84h3V8aR5vzyJmd0O86s+vRMju7\/z\/XzU\/L5DARbTfBay14mZ3Q7rKF9gf8wFpAR\/RKABeYWYAxjBkAFzFW6YV6DJ\/obuqOPAzpifQNkwHpkh7oF+mJ8ozOr\/s24AdgPMSCqow8DIMOaCSv0LUAU1iDshP4OeZCzzYu2AfbGHBCL+ge7IO4Blog1wJE4R\/CdJm5ic3A7DIAJEnJ2wFyHjOiXgBXkmQEdsb4BdsEeGGA\/xICojiZndDsMgO7IgQHwjHw6Jm5ic3A7uozPwv1KUAZAzdfX18\/Bg6eaY65DVq++CRZY9+iH9R1AN8xr8ER\/Q1fkmQHdcH8fkAprkh3qFuiL8QrIkeMF2Av3QdAB+xjGEPsBgG6Ib7ADcmCQD\/cocuG5aC\/MA\/BA3AksEWuwt8zvln8nKAMmbmJzcDuGRByAHTDXATr4vVGWbJb5sjbqYH0H0ArzGiZsdDvR33ri\/iZndDvAGjkFO9Qt0BfjG3RwHwQmbmJzcDsmZ3Q7cuYmbmJzcDsb4hsQgXsUtfFcNNAX8zMmbHQ7EHcCS8QaJm5ic3A7i6+fH\/IXGPdKfPGwJyLQ\/yAf5mYz7uaO95vtzC3AGNZlkVjfAXTDvAZP9Dfsjv0szCGnYIe6BfpifAP6OVlyvKphHwPAf8iZIxpxGUAb8QrwB7EW+OEeBeTE\/FwD9zYBQHXEncASsQaQyP78xdfPz4\/g14CPjsODRQhE\/wOAHN5viB3MyyZhbXA7fc4l75hXgDnsmURjfQfQCvMaJmx0O9HfsBvyzCZuYnNwO4Ocgh3qFuiL8Y3daQ==\" alt=\"\"\u003e\u003cbr\u003e\u003cspan\u003eThis coffee will make a bright sweet filter, or a nice poppy fruit forward espresso! We recommend standard 16-17:1 parameters for filter, and a 1:2.1 for a standard espresso, coarsen up your grind a bit as coffees from Ethiopia are dense and tend to brew slower than other coffees!\u003c\/span\u003e\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48517095227597,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48517095260365,"sku":null,"price":82.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48517095293133,"sku":null,"price":168.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/DSCF2470.jpg?v=1767364527"},{"product_id":"las-perlitas-washed-chiroso-colombia","title":"Las Perlitas, Washed Chiroso, Colombia","description":"\u003ch3\u003eA bright and vibrant Chiroso from the legendary town of Urrao!\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Urrao, Antioquia, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Multiple Smallholder Producers\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Chiroso\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1900-2300 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: The Coffee Quest\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Damson Plum, Cherry Coke, Lemon Cake, Dark Chocolate\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eLas Perlitas, little pearls.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eDuring our trip to Colombia last year we got the opportunity to meet up with Stephen from Coffee Quest. Stephen lives and works out of Colombia and has a huge passion for special high-quality coffees and processes. At Coffee Quest they work directly with producers, and have their own mill in Antioquia to have further control over the quality the export!\u003c\/p\u003e\n\u003cp\u003eDuring my time with Coffee Quest we took a quick rip from Medellín to Urrao, the home of one of the finest varietals, Chiroso! \u003cmeta charset=\"utf-8\"\u003eWhen done correctly, Chiroso is an incredibly diverse coffee that shows so nicely as a filtered coffee. Urrao is an absolutely beautiful town, surrounded by lush green rolling hills filled with roaming horses and gorgeous scenery, it was almost surreal. \u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\"\u003e\u003cstrong\u003eLas Perlitas\u003c\/strong\u003e is a regional lot coordinated by The Coffee Quest, allowing them to separate and buy high quality Chiroso from producers who can’t grow enough volume to make their own exportable lot. This is great for farmers who will receive a higher price for a coffee that would otherwise get lost in a larger regional blend.\u003c\/p\u003e\n\u003cp\u003eThe Chiroso varietal originated in Antioquia, a Colombian mutation of Ethiopian Landraces; similar to the origin of Pink Bourbon in the Huila region. We are stoked to get to try a regional snapshot from where it all began!\u003c\/p\u003e\n\u003cp\u003eOn average, coffees in this lot are fermented for 24-48hrs before being depulped. This will help to accentuate fruitier flavours and increase the complexity of the coffee. Coffee is then dried for 7-14 days, and then brought down to the buying station for sampling and tasting. \u003c\/p\u003e\n\u003ch3 data-path-to-node=\"22\"\u003eIn the Cup\u003c\/h3\u003e\n\u003cp data-path-to-node=\"23\"\u003eExpect a big, sweet \u003cb data-index-in-node=\"20\" data-path-to-node=\"23\"\u003eDamson Plum\u003c\/b\u003e and \u003cb data-index-in-node=\"36\" data-path-to-node=\"23\"\u003eCherry Coke \u003c\/b\u003eup front, a soft \u003cb data-index-in-node=\"73\" data-path-to-node=\"23\"\u003eLemon Cake\u003c\/b\u003e body in the middle, and a lingering \u003cb data-index-in-node=\"120\" data-path-to-node=\"23\"\u003eDark Chocolate\u003c\/b\u003e finish.\u003c\/p\u003e\n\u003cp data-path-to-node=\"24\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"24\"\u003eBrewing Recommendations:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"25\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"25,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"25,0,0\"\u003ePour-over:\u003c\/b\u003e 1:16 ratio, easy to work with, we love the 15g-250ml in the kalita wave.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"25,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"25,1,0\"\u003eEspresso:\u003c\/b\u003e 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48530103140557,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48530103173325,"sku":null,"price":78.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48530103206093,"sku":null,"price":170.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Las_Perlitas_300g-1_6b6f6d4d-5276-4f87-80ec-ec051b5eaccf.jpg?v=1770303500"},{"product_id":"didier-galindez-washed-caturra-pink-bourbon-colombia","title":"Didier Galindez , Washed Caturra \u0026 Pink Bourbon, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Sevilla, San Agustin, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer \u0026amp; Farm\u003c\/strong\u003e: Didier Galindez, Finca El Carbonero(1.5 hectares)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed (extended fermentation) \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Caturra, Pink Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1860 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla \u0026amp; Monkaaba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium-Light\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Pear, Strawberry Milk, Floral, White Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eSemilla\u003c\/strong\u003e \u003cstrong\u003e6.63 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003eFarmgate price was \u003cstrong\u003e$3,350,000\u003c\/strong\u003e COP per Carga of parchment (national average was \u003cstrong\u003e$2,900,000 \u003c\/strong\u003eCOP at the time)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFOB\u003c\/strong\u003e price was \u003cstrong\u003e$4.55\/lb.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eDidier Galindez\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eDidier Galindez\u003c\/strong\u003e is a lifelong coffee farmer, bringing new life to the multi-generational family tradition. As a young man all the farm’s responsibilities were thrust upon him after his father passing. He rose to the challenge and began the hard work of renewing his father’s farm, while also buying and establishing a new farm with his brother. \u003c\/span\u003e\u003cspan\u003eIn 2021 he planted these Caturra and Pink Bourbon trees, and this is the first crop that his Pink Bourbon trees produced!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\" data-pm-slice=\"1 1 []\"\u003eDidier’s farm, \u003cstrong\u003eEl Carbonero\u003c\/strong\u003e, sits at \u003cstrong\u003e1,860 masl\u003c\/strong\u003e in the Sevilla neighbourhood of San Agustín. It’s a 1.5-hectare plot where the focus has growing higher scoring, modern varietals. This specific lot is a blend of his \u003cstrong\u003eYellow Caturra\u003c\/strong\u003e and the very first harvest of his \u003cstrong\u003ePink Bourbon\u003c\/strong\u003e trees.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eThe workflow at \u003cstrong\u003eEl Carbonero\u003c\/strong\u003e is meticulous. \u003cstrong\u003eDidier\u003c\/strong\u003e harvests every three weeks to ensure he’s only picking at peak ripeness. The cherries then undergo a \u003cstrong\u003e24-hour fermentation in wooden tanks\u003c\/strong\u003e before being de-pulping. From there, the parchment sits for another \u003cstrong\u003e48 hours in dry fermentation\u003c\/strong\u003e within majolica(tile) tanks. After a final rinse, the coffee is moved to drying beds for 15 to 20 days.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eThis level of effort is exactly why the coffee is tasting so good. Didier received a farmgate price of \u003cstrong\u003eCOP$3,350,000 per carga\u003c\/strong\u003e, a significant jump over the national average of \u003cstrong\u003eCOP$2,900,000, \u003c\/strong\u003ethanks to Semilla and Monkaaba's dedication to paying good equitable prices for the labour involved in specialty production.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eWe're so happy to get to continue working with amazing producers from \u003cstrong\u003eSan Agustin. In the cup e\u003c\/strong\u003expect soft \u003cstrong\u003epear\u003c\/strong\u003e notes, nostalgic \u003cstrong\u003eStrawberry Milk, \u003c\/strong\u003ecomplex \u003cstrong\u003eFlorals,\u003c\/strong\u003e and fatty white chocolate finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, easy to work with, we love the 15g-250ml in the Kalita wave.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eMonkaaba\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWorking together, \u003cstrong\u003eSemilla\u003c\/strong\u003e and \u003cstrong\u003eMonkaaba\u003c\/strong\u003e provide a rare opportunity for most producers. They run a free to use cupping lab in San Agustin, Huila that allows small producers to taste their own coffees and receive feedback from veteran producers on how to improve quality.\u003c\/p\u003e\n\u003cp\u003eThis is extremely contrary to how most other buying systems work, and commodity works, where buyers benefit from coffee producers NOT knowing the quality of their coffee, so they can continue offering low prices to producers, and sell for higher profits.\u003c\/p\u003e\n\u003cp\u003eThis project is all about empowering and educating producers to reach micro-lot status, and financial stability through coffee production.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInterested in reading more about Monkaaba? Let me guide you to our lovely friends website to read more! - https:\/\/www.semilla.ca\/projects\/1jq18VvLX0WoyK7hvxeeLM\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48536915280077,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48536915312845,"sku":null,"price":75.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48536915345613,"sku":null,"price":160.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Didier_Galindez_300g-2.jpg?v=1771595723"},{"product_id":"faiver-cordoba-washed-yellow-colombia-colombia","title":"Faiver Córdoba, Washed Yellow Colombia, Colombia 2025","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: El Tabor, San Agustin, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Faiver Córdoba (Pronounced \"Faiber\")\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eLos Naranjos (2 hectares)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Yellow Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1750-1800masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla \u0026amp; Monkaaba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium-light\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Apricot, Milk Tea, Orange, Butterscotch\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eSemilla\u003c\/strong\u003e \u003cstrong\u003e6.63 USD \u003c\/strong\u003eper pound exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003eFarmgate price was \u003cstrong\u003e$3,350,000\u003c\/strong\u003e COP per Carga of parchment( national average was \u003cstrong\u003e$2,900,000 \u003c\/strong\u003eCOP at the time)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFOB\u003c\/strong\u003e price was \u003cstrong\u003e$4.59\/lb.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eFaiver Córdoba\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe are so happy to welcome Don Faiver's coffee back for a second time! \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDon Faiver's life, like that of many smallholder producers in the San Agustin area, has always involved coffee. After completing his studies up until the 5th grade, he left school to accompany his father and grandfather doing the work on their family farm. For the rest of his life farming coffee would be his school and his livelihood. From then on he has grown coffee and managed farms, working hard to be able to purchase his own land to grow coffee to be sold under his name. \u003cbr\u003e\u003cbr\u003eThey had some bad experiences in trying to sell to international specialty markets, losing a lot of money when one of their lots got mishandled in the system of a exporter. Experiences like this led them to look for a place where their coffee would not only be valued, but celebrated. Don Faiver and his wife Leidy were visiting the \u003cstrong\u003eMonkaaba\u003c\/strong\u003e cupping lab where they found just that, a network of coffee producers who were there to uplift the producer and give them access to international specialty markets! He brought them samples of his coffee which were so well received that they decided to put their hopes of a positive future in the hands of \u003cstrong\u003eMokaaba \u0026amp; Semilla\u003c\/strong\u003e.\u003cbr\u003e\u003cbr\u003eNow Faiver and Leidy, along with their children, grow varietals that are a reflection of the skill, hard work, and patience of a seasoned coffee grower. His farm now produces \u003cstrong\u003eYellow Colombia\u003c\/strong\u003e,\u003cstrong\u003e Sidra\u003c\/strong\u003e, and\u003cstrong\u003e Pink Bourbon\u003c\/strong\u003e. Don Faiver says that seeing his name on a microlot that travels abroad reminds him that dreams do come true. That all the effort—the early mornings, the setbacks, and the new beginnings—is worth it when the fruit of the family's labour becomes a coffee that tells their story.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\" data-pm-slice=\"1 1 []\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOn his farm, \u003c\/span\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eLos Naranjos\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e, \u003c\/span\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eFaiver\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e harvests every three weeks to ensure he’s only picking at peak ripeness. The cherries are de-pulped and left to dry ferment for \u003cstrong\u003e36 hours\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e. From there, the parchment is rinsed 4 times to remove all the mucilage and left to drain in plastic bags for \u003cstrong\u003e15 hours\u003c\/strong\u003e.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e The coffee is turned out on raised beds to dry for 25 - 30 days before being brought to the bodega.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eThis level of effort and years of experience in post-harvest processing makes his coffee sing. Faiver received a farmgate price of \u003cstrong\u003eCOP$3,350,000 per carga\u003c\/strong\u003e, a significant jump over the national average of \u003cstrong\u003eCOP$2,900,000, \u003c\/strong\u003ethanks to Semilla and Monkaaba's dedication to paying good equitable prices for the labour involved in specialty production.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eWe're so happy to get to continue purchasing coffee from such dedicated farmers year over year\u003cstrong\u003e. In the cup\u003c\/strong\u003e enjoy a silky \u003cstrong\u003emilk tea\u003c\/strong\u003e body, with a splash of \u003cstrong\u003ecaramel\u003c\/strong\u003e and \u003cstrong\u003eorange zest\u003c\/strong\u003e, all tied together with a juicy \u003cstrong\u003eapricot\u003c\/strong\u003e sweetness!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, easy to work with, we love the 16g-250ml in the Kalita wave.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eMonkaaba\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWorking together, \u003cstrong\u003eSemilla\u003c\/strong\u003e and \u003cstrong\u003eMonkaaba\u003c\/strong\u003e provide a rare opportunity for most producers. They run a free to use cupping lab in San Agustin, Huila that allows small producers to taste their own coffees and receive feedback from veteran producers on how to improve quality.\u003c\/p\u003e\n\u003cp\u003eThis is extremely contrary to how most other buying systems work, and commodity works, where buyers benefit from coffee producers NOT knowing the quality of their coffee, so they can continue offering low prices to producers, and sell for higher profits.\u003c\/p\u003e\n\u003cp\u003eThis project is all about empowering and educating producers to reach micro-lot status, and financial stability through coffee production.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInterested in reading more about Monkaaba? Let me guide you to our lovely friends website to read more! - https:\/\/www.semilla.ca\/projects\/1jq18VvLX0WoyK7hvxeeLM\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48542181556429,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48542181589197,"sku":null,"price":75.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48542181621965,"sku":null,"price":160.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Faiver_Cordoba_300g.jpg?v=1773329786"},{"product_id":"jorge-cano-anaerobic-washed-field-blend-guatemala","title":"Jorge Cano, Washed Anaerobic Field Blend, Guatemala","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Casillas, Santa Rosa, Guatemala\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: La Joya (1.4 hectares)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Jorge Cano\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed with Anaerobic Fermentation\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Field Blend\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1610 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla with export partners Cafe Colis Resistencia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Berry Jam, Almond Brittle, Chocolate Milk, Butterscotch\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eSemilla\u003c\/strong\u003e \u003cstrong\u003e6.9 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003eFarmgate price was \u003cstrong\u003e2,600 Quetzal\u003c\/strong\u003e per Quintal of parchment (Regional Farmgate for 2025 was \u003cstrong\u003e1,800 Quetzal \u003c\/strong\u003eper Quintal of parchment)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFOB\u003c\/strong\u003e price was \u003cstrong\u003e$5.46\/lb.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eJorge Cano, Finca La Joya.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eJorge Luis Cano Navas\u003c\/strong\u003e, is a long time coffee producer originally from \u003cstrong\u003eAldea Volcancito,\u003c\/strong\u003e in \u003cstrong\u003eCasillas, Nueva Santa Rosa, \u003c\/strong\u003esouth east of \u003cstrong\u003eGuatemala City. \u003c\/strong\u003eWhen speaking with the \u003cstrong\u003eSemilla\u003c\/strong\u003e team, he shared his story about joining the fight against the Canadian owned silver mine operating illegally and poisoning the local land.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAs a member of the indigenous \u003cstrong\u003eXinca\u003c\/strong\u003e community, \u003cstrong\u003eJorge \u003c\/strong\u003ejoined the Resistance in 2025 to defend their rights and preserve their rightful land. This was the very year where rumours spread about severe contamination caused by the silver mine, which discharged polluted water near his village and their crops.\u003c\/p\u003e\n\u003cp\u003eHe shared his experience in being part of organizing a \u003cstrong\u003epeaceful resistance\u003c\/strong\u003e in \u003cstrong\u003eCasillas\u003c\/strong\u003e, monitoring fuel trucks to prevent the mining company from covertly continuing its operations. This type of resistance had to come directly from the people, as the government in Guatemala showed no support to these communities at the time.\u003c\/p\u003e\n\u003cp\u003eFortunately, through other organizations, the \u003cstrong\u003eVolcancito\u003c\/strong\u003e group received a roaster and grinder, enabling them to roast and sell their own coffee to the local market under the name \u003cstrong\u003e\" Café Xinca \". \u003c\/strong\u003eThese kind of opportunities are huge for a community to support itself.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAt 26 years old, Jorge has spent his entire life working in coffee. He inherited his farm, which was replanted 13 years focusing on maximizing production to sell \u003cstrong\u003echerry \u003c\/strong\u003eto local intermediaries (not good). In \u003cstrong\u003e2024 Jorge\u003c\/strong\u003e made a shift in his production and chose to focus on processing his own parchment, and sold coffee under his own name for the first time, sending a small lot of \u003cstrong\u003e20 quintals \u003c\/strong\u003e(roughly 4400lb) of parchment coffee. Selling to \u003cstrong\u003eSemilla \u003c\/strong\u003ethrough \u003cstrong\u003eEl Volcancito\u003c\/strong\u003e was a new experience for him that brought way better profit margins than selling to local intermediaries!\u003c\/p\u003e\n\u003cp\u003eIn fact, for our 5 bag lot of \u003cstrong\u003eJorge's \u003c\/strong\u003ecoffee, he was paid \u003cstrong\u003e2,600\u003c\/strong\u003e \u003cstrong\u003eQuetzals\u003c\/strong\u003e per parchment of coffee, compared to the local regional farmgate price of \u003cstrong\u003e1,800 Quetzals\u003c\/strong\u003e per quintal of parchment. A meaningful increase in price, recognizing the importance of the work being done. After the purchase of the parchment, \u003cstrong\u003eSemilla\u003c\/strong\u003e takes care of all transport to and from the mill, milling costs, and shipping costs to warehouse, where their \u003cstrong\u003eFOB\u003c\/strong\u003e total was \u003cstrong\u003e$5.46 USD\u003c\/strong\u003e per LB exportable green coffee. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eJorge \u003c\/strong\u003eexpressed his gratitude to his fellow resistance members, and the buyers in \u003cstrong\u003eCanada\u003c\/strong\u003e(us, you!) as they represent and support the Xinca people.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWe're so incredibly impressed with this\u003c\/strong\u003e \u003cstrong\u003ecoffee! \u003c\/strong\u003eWe're suckers for a clean, chocolatey \u003cstrong\u003eGuatemalan \u003c\/strong\u003ecoffee. \u003cstrong\u003eJorge \u003c\/strong\u003etakes exceptional care for someone who is new to processing down to parchment. After harvesting only ripe fruit, the cherries undergo a 12-hour anaerobic fermentation before being de-pulped. That is then followed by a second 36 hour dry anaerobic fermentation in sealed plastic bags. It is then fully washed before being put on raised beds to dry for approximately 13 days.\u003c\/p\u003e\n\u003cp\u003eIn the cup we're getting big \u003cstrong\u003es\u003c\/strong\u003e\u003cstrong\u003eweet chocolate milk\u003c\/strong\u003e, \u003cstrong\u003ejammy berry \u003c\/strong\u003enotes, rich roasted \u003cstrong\u003ealmond\u003c\/strong\u003e and \u003cstrong\u003ecaramels\u003c\/strong\u003e on the finish.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe're loving it on filter, and it will be a banger on espresso, especially if you like chocolate bar tasting flat whites!  \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over: \u003c\/strong\u003e1:16-17 ratio, we're really enjoying 16g in, 250ml water @ 93c-95c, brewer in the kalita wave, aiming for a ~3ish minute extraction.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso: 18.3g-18.7g\u003c\/strong\u003e in, \u003cstrong\u003e38g-40g\u003c\/strong\u003e out, in \u003cstrong\u003e26-30\u003c\/strong\u003e seconds.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSemilla, El Volcancito, \u0026amp; Cafe Colis Resistencia.\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eIf you're interested in learning more about the resistance work happening in \u003cstrong\u003eGuatemala \u003c\/strong\u003eagainst the \u003cstrong\u003eCanadian \u003c\/strong\u003eowned \u003cstrong\u003eSilver Mine\u003c\/strong\u003e operating illegaling on their indigenous lands, I'd suggest heading over to \u003ca href=\"https:\/\/www.semilla.ca\/projects\/3tCy0asqKbocGDuto1EEdX\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong\u003eSemilla's Website\u003c\/strong\u003e\u003c\/a\u003e and reading through their \u003cstrong\u003eGuatemala\u003c\/strong\u003e page. They also post a wealth of information and stories on their \u003ca href=\"https:\/\/www.instagram.com\/semillacoffee\/\" rel=\"noopener\" target=\"_blank\"\u003einstagram.\u003c\/a\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48547668230349,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48547668263117,"sku":null,"price":82.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48547668295885,"sku":null,"price":168.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Jorge_Cano_300g.jpg?v=1776514818"},{"product_id":"esnaider-augusto-ortega-washed-sl28-colombia","title":"Esnaider \u0026 Augusto Ortega, Washed SL28, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: La Muralla, San Agustin, Huila\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Esnaider Ortega and Augusto Ortega\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eLa Esperanza\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: SL-28\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1750masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla \u0026amp; Monkaaba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Blackberry, Grape Jelly, Lemonade, Caramel\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eSemilla\u003c\/strong\u003e \u003cstrong\u003e$8.48 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003eFarmgate price was \u003cstrong\u003e$4,700,000\u003c\/strong\u003e COP per Carga of parchment (national average was \u003cstrong\u003e$2,900,000 \u003c\/strong\u003eCOP at the time)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFOB\u003c\/strong\u003e price was \u003cstrong\u003e$5.98\/lb.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThrough the amazing efforts of Esnaider, Augusto, and other key members of the Monkaaba family, we bring to you \u003cstrong\u003eSL28 \u003c\/strong\u003efully grown in \u003cstrong\u003eColombia! \u003c\/strong\u003eThis is an amazing feat, bringing \u003cstrong\u003eKenya's\u003c\/strong\u003e famous varietal right into the heart of \u003cstrong\u003eHuila.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIt used to be that majority of coffee from \u003cstrong\u003eKenya \u003c\/strong\u003ewas \u003cstrong\u003eSL28,\u003c\/strong\u003e but with changes in climate, and diseases, they've had to mix in other varietals to keep harvest, quality, and consistency strong. This over the years (to me) has changed the profile of coffees from \u003cstrong\u003eKenya\u003c\/strong\u003e, since you don't see the same big 100% \u003cstrong\u003eSL28\u003c\/strong\u003e lots anymore.\u003c\/p\u003e\n\u003cp\u003eThat's part of what makes this coffee so exciting to me. I think what the micro-terroirs of \u003cstrong\u003eSan Agustin, \u003c\/strong\u003especifically the \u003cstrong\u003eOrtega's\u003c\/strong\u003e properties, is PERFECT for \u003cstrong\u003eSL28.\u003c\/strong\u003e Coffees from \u003cstrong\u003eHuila \u003c\/strong\u003ealways boast big acidity just like Kenya's coffees, and with \u003cstrong\u003eEsnaider and Augusto's\u003c\/strong\u003e expertise in processing, they really tease out the classic purple forward flavours of this \u003cstrong\u003eSL28.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCherries are picked every 21 days when the reach peak ripeness. They are floated and\u003cbr\u003ehand selected to remove all immature cherries, and then are placed on raised beds to\u003cbr\u003edrain the excess water. Around 14 hours later, the coffee is depulped the next morning and dry ferments for an average of 36 hours in oak tanks. It’s rinsed four times and then left to drain in plastic bags for another 10 hours. After that, the coffee is dried for 20 days in shade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, bright and fruity, brew more concentrated for a juice bomb, or less for more florals.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eEsnaider Ortega Gomez \u0026amp; Family. \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWho is Esnaider?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eEsnaider is fourth generational, young, a passionate producer, and leader of Monkaaba. We had the privilege to meet and spend time with him and his family during our time in San Agustin. Esnaider took excellent care of us, driving us from farm to farm, making sure we were well fed and full of Guarapo (sugarcane juice).\u003c\/p\u003e\n\u003cp\u003eIt's hard to really put into words how inspiring watching Esnaider work is... The passion he has for growing and producing coffee is one thing, but his passion for his work through Monkaaba is truly inspirational. He spends more time in the Monkaaba lab and at other producers farms than he does his own; all with the goal to lift up and educate everyone around him.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom Esnaider directly - \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“These last couple of years have seen a very unique change in my life. After producing\u003cbr\u003ecoffee with my family for many years, I decided to focus my efforts not only in producing and marketing our coffees but I wanted to go further with a group of friends. My friend Brendan Adams of Semilla coffee gave us the opportunity to be able to learn, work, and grow together in this great dream, looking for a real impact in the coffee supply chain.\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIt was a big change in my life, with moments of despair and discomfort, because many\u003cbr\u003etimes we felt we were trying to make a change in a system where trust had been lost.\u003cbr\u003eThis system, in which I have felt for a long time and where I am more than sure now,\u003cbr\u003ewhere we as small producers have been like instruments for companies — big or small\u003cbr\u003e— where they are only trying to protect their own interests while we’re left to carry a\u003cbr\u003every high percentage of the risks.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eWho is Augusto? (from Semilla directly)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAugusto, a coffee grower with a legacy in the industry, founded Finca Asturias in 1985, becoming one of the first in his region to cultivate coffee despite early challenges like arid soils and landslides. Over the years, he faced increasing difficulties due to rising temperatures and the need for more chemical treatments, which impacted coffee quality. Initially selling coffee en verde, he shifted to specialty coffee production in 2000 by joining the Los Naranjos Association and connecting with Cafe Imports. Recently, he left Cafe Imports seeking better, more reliable partnerships.\u003c\/p\u003e\n\u003cp\u003eAugusto has continued to be a leader but amongst his peers and family members with Monkaaba. It’s in small part due to the trust he has in us that we’ve been able to succeed in San Agustin, as he was quickly taken to encouraging all the producers involved to work closely with us. Without his support, it’s hard to know where we would be as he’s brought many producers into the fold due to the respect he garners locally.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003efrom Augusto directly - \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e“I hope to continue forward tackling the challenges posed to \u003c\/em\u003e\u003cem\u003ecoffee growers by planting new varieties and to be in union with other coffee growers so we can improve ourselves through our own good advice and counsel.\"\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003efurther thoughts\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\"This game is rigged, man\" \u003c\/em\u003eBodie Broadus, The Wire, Season 4, Episode 13.\u003c\/p\u003e\n\u003cp\u003eThe work Esnaider does through Monkaaba is so important. Battling the oppressive systems that are at play in the coffee industry is no easy task, and you can tell from Esnaider's words the difficulties he has faced in doing so. The System is not designed for producers to succeed, and to push back against that is truly admirable. \u003c\/p\u003e\n\u003cp\u003eOur trip to Colombia really showed us, as coffee roasters, the importance of playing our part to uplift those producers that are at odds with the industry's status quo. Committing to working with partners such as Monkaaba and Semilla becomes even more important to us when we see the impact that this has on the lives of so many producers. And we couldn't be more honoured to represent their coffee! \u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48567905910989,"sku":null,"price":28.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48567905943757,"sku":null,"price":90.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48567905976525,"sku":null,"price":180.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Esnaider_300s.jpg?v=1779468442"},{"product_id":"potions-jesus-galeas-natural-gesha-honduras","title":"POTIONS - Jesus Galeas, Natural Gesha, Honduras","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Los Alpes, \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIntibucá,\u003c\/span\u003e Honduras\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: La Valeria (5 Hectares)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e: Jesus \"Chungo\" Galeas (pronounced hay-zeus)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Gesha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1700masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla with Sueños de Semilla\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight-Medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Strawberry, Cream Egg, Floral, Cherry Chocolate Cake.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eSemilla\u003c\/strong\u003e \u003cstrong\u003e$8.25 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFarmgate paid to Jesus was \u003cstrong\u003e$30,400\u003c\/strong\u003e Lempira\/carga of parchment. National average at the time was around \u003cstrong\u003e$12,000\u003c\/strong\u003e Lempira\/carga of parchment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFOB\u003c\/strong\u003e price was \u003cstrong\u003e$7.75USD \u003c\/strong\u003eper pound of exportable green coffee.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eAbout the Coffee\u003c\/h3\u003e\n\u003cp\u003eWe had the absolute privilege to travel around Comayagua and surrounding areas with Jesus (pronounced hay-zeus) back in 2024, and let me tell you, this guy knows his coffee. Every farm we'd visit he'd taste every cherry, know every varietal, have advice on processing and growing, an absolute gem to his fellow producers.\u003c\/p\u003e\n\u003cp\u003eJesus has been planting more and more exotic lots in his two farms \u003cstrong\u003eLa Falda \u0026amp; La Valeria, \u003c\/strong\u003eand this is a super exciting \u003cstrong\u003enatural\u003c\/strong\u003e offering of his exquisite \u003cstrong\u003eGesha\u003c\/strong\u003e lot. I love \u003cstrong\u003eHonduran Natural\u003c\/strong\u003e coffee, their climate makes naturals strong and concentrated in flavour, and doing that to an already powerful gesha is diabolical. \u003c\/p\u003e\n\u003cp\u003eThis \u003cstrong\u003eGesha, \u003c\/strong\u003ecoming from both farms, is picked at peak ripeness daily, and then floated to remove defects. The coffee is then sealed in GrainPro bags for a primary low-oxygen fermentation for 48 hours. After this primary fermentation the cherries are spread across covered raised beds for up to 35 days, with constant movement and sorting throughout the process. After milling the green coffee is packaged in vacuum sealed bricks, sealing in all the amazing flavours Jesus created.\u003c\/p\u003e\n\u003cp\u003eThis coffee is huge, big fruity \u003cstrong\u003estrawberry\u003c\/strong\u003e notes, beautiful \u003cstrong\u003eelderflower\u003c\/strong\u003e florals, all enveloped in \u003cstrong\u003erich\u003c\/strong\u003e \u003cstrong\u003echocolate \u003c\/strong\u003e\u003cstrong\u003ecream egg \u0026amp; boozy \u003c\/strong\u003e\u003cstrong\u003echerry chocolate cake\u003c\/strong\u003e. We've never had a \u003cstrong\u003eGesha\u003c\/strong\u003e that felt so \"us\" in profile. I think y'all are gonna love this one.\u003c\/p\u003e\n\u003cp\u003eRead more about our 2024 trip below!\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003eSueños de Semilla, Comayagua, Honduras\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eIn March of 2024 Kelly and I(Sonny) had the amazing opportunity to travel down to Honduras with Semilla \u0026amp; other roasters(who quickly became good pals!). This trip was an amazing experience, both of us had never visited a coffee producing region, and we were excited for it!\u003c\/p\u003e\n\u003cp\u003eThis trip exceeded all expectations. Not only was it an amazing, fun-filled adventure with trudging through wet farms \u0026amp; riding up steep mountains on the back of a Hilux, it was also one of hardship \u0026amp; emotions, learning first hand the difficulties of being a smallholder producer in an economy that is constantly trying to exploit you.\u003c\/p\u003e\n\u003cp\u003eWe traveled across the Montecillos Mountain range in Comayagua with Semilla, Jesus Galeas, life long producer and partner of Sueños de Semilla, as well as other amazing producers, such as Leodan, Addonnay, Don Clementino, Danilo, and Jeovanny (our trip wouldn't have been possible or half as fun without these folks.).\u003c\/p\u003e\n\u003cp\u003eEveryday we drove and met with different groups of producers, listening to their stories, hearing about their processing, and having them show us their farms and homes. This is an important part of business for us and Semilla, having a direct connection with as many of the producers we work with as possible. \u003c\/p\u003e\n\u003cp\u003eThis being the first year of Sueños de Semilla, majority of the producers we met were fully processing their coffee down the parchment for the first time. This is super important for producers as it allows them to capture the most profit for their product.\u003c\/p\u003e\n\u003cp\u003eIt's very common in Honduras (and many other producing countries) for producers to sell their cherry to intermediaries, or coyotes, losing much of the profit gained by processing the coffee down to parchment. This is especially bad when the price of coffee is low, and you are a producer in a remote location (we went to some REMOTE locations.), making it difficult to transport your own cherry to town.\u003c\/p\u003e\n\u003cp\u003eWith this process, most producers selling to Semilla this year received double the 2024 national farmgate price of 3500 lempiras per carga of parchment, and way more than that if they had sold as cherry, which is impossible for me to calculate, as it would depend on what the intermediary or coyote would have offered them day of.\u003c\/p\u003e\n\u003cp\u003eWe left Honduras with a strong desire to better our own business, to do better by the producers we buy from, and to be able to buy more from them. That same year we commited to 70~ bags of the 2024 harvest, then 100+ bags of 2025 harvest, and are now in the works for 2026 harvest where again, we'll be purchasing over 100+ bags of differentiated coffee from amazing producers.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSummary\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThank you if you made it this far down, all of this work would be for naught if it wasn't for the amazing folks like you who care about the coffee they buy, and how it is purchased, not just as a commodity of an \"exotic\" product, but as a extension of the persons who grew it. We consider ourselves lucky to be able to roast and serve such beautiful coffees.\u003c\/p\u003e\n\u003cp\u003eThere is obviously a lot I could go on about regarding our trip and experiences in Honduras, but I'll save that for our other releases. If you made it all the way down here, thank you. If you wish to read more about Semilla and their work in Honduras definitely check out their website, they're way better writers than me ;)\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/www.semilla.ca\/projects\/546cJP6GluJc1SKyotBciK\" target=\"_blank\"\u003ehttps:\/\/www.semilla.ca\/projects\/546cJP6GluJc1SKyotBciK\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eHappy Sippin'!\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"250g","offer_id":48570744340685,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48570744373453,"sku":null,"price":92.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48570744406221,"sku":null,"price":190.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/jesus_galeas.jpg?v=1779995247"},{"product_id":"wilder-santacruz-honey-caturra-colombia","title":"Wilder Santacruz, Honey Castillo \u0026 Colombia, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Buesaquito, Nariño, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e: Wilder Santacruz\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eVarieties\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e: Castillo \u0026amp; Colombia\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1920masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Shared Source\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight-medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Fresca, Orange Blossom, Field Berry Jelly, Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eShared Source\u003c\/strong\u003e \u003cstrong\u003e6.61 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShared Source\u003c\/strong\u003e paid Wilder $3,081,250 pesos per carga of dry parchment. As well as transport to the mill.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eI've always had a love for coffees out of Narino.\u003c\/strong\u003e One of the first regions I worked with as a roaster, they bring a very nostalgic flavour profile.\u003c\/p\u003e\n\u003cp\u003eWe asked our pals at \u003cstrong\u003eShared Source\u003c\/strong\u003e to help us source some more tasty coffees from Narino, and they helped link us up with some amazing coffee's from the talented Wilder Santacruz. This Honey processed Caturra is a real fun treat, showing off a process we don't see as often in Colombia.\u003c\/p\u003e\n\u003ch2\u003eWilder Santacruz, Buesaquito, Nariño\u003c\/h2\u003e\n\u003cp\u003eWilder comes from a coffee producing family, with his father once winning the cup of excellence in 2012! Wilder took a different path in life, and worked as a business administrator up until recently, when a plot of land near his father's farm came up for sale, and he decided to give coffee producing a go.\u003c\/p\u003e\n\u003cp\u003eComing at it from a very business focused mindset, he was determined to have high quality, differentiated products, doing experimental processing, and growing many varietals, including SL28 and Gesha(which maybe we have...).\u003c\/p\u003e\n\u003cp\u003eThis lot comes from his farm in Buesaquito where the climate is warm. His farm is situated on a steep hill, and faces some wild winds, often drying out the soil. He's battled this with planting indigenous citrus and avocado trees, providing much needed coverage for the coffee plants, and lots of natural by-products for composting.\u003c\/p\u003e\n\u003cp\u003eFor this honey processed lot is similar to the process of his semi-washed we had last year. The cherries are picked and \u003cstrong\u003efloated\u003c\/strong\u003e in plastic tanks, and the initial fermentation process begins for \u003cstrong\u003e48-72 hours\u003c\/strong\u003e, depending on the temperature. From there the cherries are de-pulped and fermented in either sealed plastic bags or sealed food-grade plastic barrels for an additional \u003cstrong\u003e24 hours.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfterward the wet cherries are spread onto raised beds to be sun-dried, while still covered in it's sweet sticky mucilage. The mucilage drips off as the sun begins to dry the seeds, before it’s moved to the mechanical dryer, which runs on rice husks.\u003c\/p\u003e\n\u003cp\u003eIn the dryer, the temperature is carefully controlled so that it doesn’t go past 35C, and the drying process continues for the final process under a shade cloth until it reaches 10-11.5%.\u003c\/p\u003e\n\u003cp\u003eHe is also progressive with his use of coffee by-product for farm fertilizing. Mixing his coffee's de-pulped cherry with lime and chicken feces to create a natural fertilizer.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee is syrupy sweet and super fun to work with. I've been enjoying it as a pour-over, and it's super nice as a straight espresso or cap.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, 15g in, 250ml water, I like going 45g bloom, up to 150g, 200g, 250g, try to have it end in 2:10-2:30 depending on your taste preferences!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds. Pretty flexible though, the acid in this coffee is sweet and forgiving, so play around with it!\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48574363140301,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48574363173069,"sku":null,"price":82.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48574363205837,"sku":null,"price":168.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/wilder_santacruz_6726a4e4-8b77-4d38-89d6-d6f9843c5fbd.jpg?v=1781281270"},{"product_id":"nelson-cordoba-washed-caturra-colombia","title":"Nelson Cordoba, Washed Caturra, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: El Silencio, Bruselas, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e: Nelson Fabio Cordoba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm\u003c\/strong\u003e: Finca Vegas del Chuscal\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eVarieties\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e: Caturra\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1950masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Shared Source\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight-medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Plum, Lemon, Milk Tea, Honeycomb\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eShared Source\u003c\/strong\u003e \u003cstrong\u003e6.32 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShared Source\u003c\/strong\u003e paid \u003cstrong\u003eNelson\u003c\/strong\u003e \u003cstrong\u003e$3,325,200\u003c\/strong\u003e peso per Carga (125kg of parchment) + they also paid for transport to the mill.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWe've been buying some amazing Colombian lots from our pals at \u003cstrong\u003eShared Source \u003c\/strong\u003esince day one. One of our favourite lots we've brought in was an early one from \u003cstrong\u003eNelson Cordoba\u003c\/strong\u003e, and this year we really wanted to make sure we got some of his coffee again!\u003c\/p\u003e\n\u003ch2\u003eNelson Fabio Cordoba, Bruselas, Huila\u003c\/h2\u003e\n\u003cp\u003eNelson Cordoba has become a bit of a recognized name in Canada. I first had his coffee from the legendary Bows in BC, and have since seen it offered at some other favourite roasteries. We had a super small lot of his coffee back in 2023, and have been keen to get him back on the menu since.\u003c\/p\u003e\n\u003cp\u003eNelson is a fantastic coffee producer, he tries his best to grow bio-dynamically, reducing his needs for chemical inputs. He is a trained cupper and knows the quality of his coffee, which is a powerful thing for a producer to know. Alongside his coffee plants Nelson also produces many fruit trees and raises farm animals, diversifying his crop and income! \u003c\/p\u003e\n\u003cp\u003eNelson is a member of the \u003cstrong\u003eLos Guácharos\u003c\/strong\u003e association in \u003cstrong\u003eBruselas\u003c\/strong\u003e. They are a small group of independent, quality focused producers. The Have Fun OG's will remember \u003cstrong\u003eLuz Dary Polo\u003c\/strong\u003e was part of the same association, though sadly she has sold her farm and is no longer growing coffee.\u003c\/p\u003e\n\u003cp\u003eFor this \u003cstrong\u003ewashed processed \u003c\/strong\u003elot \u003cstrong\u003eNelson\u003c\/strong\u003e picks his \u003cstrong\u003eCaturra\u003c\/strong\u003e cherries when they're fully ripe, and does an initial whole cherry \u003cstrong\u003efermentation\u003c\/strong\u003e in sealed \u003cstrong\u003estainless steel tanks\u003c\/strong\u003e for \u003cstrong\u003e24 hours\u003c\/strong\u003e. He then de-pulps the coffee in his eco-pulper, and puts the wet parchment back in the tanks for another \u003cstrong\u003e24-30 hours\u003c\/strong\u003e of \u003cstrong\u003efermentation\u003c\/strong\u003e. He then washes the parchment clean, and then dries it first on his patio, before moving it a large covered canopy, where it will finish off drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA super tasty, interesting take on a classic varietal from \u003cstrong\u003eCaturra\u003c\/strong\u003e. It starts off all\u003cstrong\u003e Plum\u003c\/strong\u003e, with a bright but well structured \u003cstrong\u003eLemon\u003c\/strong\u003e acidity, a creamy \u003cstrong\u003eMi\u003c\/strong\u003e\u003cstrong\u003elk Tea\u003c\/strong\u003e body, and rich wild flower \u003cstrong\u003eH\u003c\/strong\u003e\u003cstrong\u003eoneycomb\u003c\/strong\u003e enveloping it all.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, 15g in, 250ml water, I like going 45g bloom, up to 150g, 200g, 250g, try to have it end in 2:10-2:30 depending on your taste preferences!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds. - nothing crazy here, a flexible easy dial.\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48578440036557,"sku":null,"price":22.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48578440069325,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48578440102093,"sku":null,"price":140.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/NelsonCordoba.jpg?v=1781279032"},{"product_id":"luis-alberto-balladarez-natural-caturra-nicaragua","title":"Luis Alberto Balladarez, Natural Caturra, Nicaragua","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Mozonte, Nueva Segovia, Nicaragua\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca La Bendición\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Caturra\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1550masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter \u0026amp; Exporter\u003c\/strong\u003e: Orange Brown\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Cherry Jam, Raspberry, Floral, Dark Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cb\u003eOrange Brown $10.68\u003c\/b\u003e \u003cstrong\u003eCAD \u003c\/strong\u003ePer LB of green coffee + shipping.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eFinca La Bendición, Mozonte, Nicaragua\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWe are so excited to have another coffee from \u003cstrong\u003eLuis Alberto\u003c\/strong\u003e, a renowned producer out of \u003cstrong\u003eNicaragua\u003c\/strong\u003e. A \u003cstrong\u003eNicaragua Cup of Excellence\u003c\/strong\u003e winner, Luis is no stranger to quality coffee, and takes his growing and processing very seriously. He is a fourth-generation coffee producer, and his daughter is the fifth!\u003c\/p\u003e\n\u003cp\u003eThis lot comes from his finca, \u003cstrong\u003eLa Bendición\u003c\/strong\u003e, located in \u003cstrong\u003eMozonte, Nueva Segovia\u003c\/strong\u003e, right along the border of Honduras. On his farms Luis \u0026amp; his daughter grow many varietals, including this \u003cstrong\u003eCaturra \u003c\/strong\u003ethat is separated for natural processing.\u003cstrong\u003e \u003c\/strong\u003eLa Bendición is a true celebration of bio-diversity, with many indigenous trees and plants grown there to promote healthy soil and a balanced eco-system. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThey are meticulous and thorough, engineering a stable environment and logging as many of the factors that influence how coffee grows. Nothing that could influence the growing and processing of a coffee is missed, including environmental factors like the lunar phases!\u003cbr\u003e\u003cbr\u003eStarting with hand picking only ripe cherries, this coffee is brought down to his \u003cstrong\u003eBeneficio, Las Segovias\u003c\/strong\u003e, and is floated to get rid of any defects(good cherries sink, bad cherries float. Luis then spreads the cherries on raised African-style coffee beds for natural drying. This process can take up to 25-30 days for proper fermentation, with lots of turning, monitoring, and care.\u003c\/p\u003e\n\u003cp\u003eThis coffee is an absolute delight, big and juicy, with big sweet notes of \u003cstrong\u003eCherry Jam, \u003c\/strong\u003epoppy fresh \u003cstrong\u003eRaspberry,\u003c\/strong\u003e summertime \u003cstrong\u003eFlorals\u003c\/strong\u003e, and all wrapped in a deep \u003cstrong\u003eDark Chocolate\u003c\/strong\u003e richness. Think \u003cstrong\u003eBlack Forest Cake\u003c\/strong\u003e! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio in your fav pour-over, it extracts well so potentially grind coarser! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds.\u003c\/p\u003e\n\u003cp\u003ehappy sippin'! \u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48599775084749,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48599775117517,"sku":null,"price":82.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48599775150285,"sku":null,"price":168.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/Luis_Balladarez_Caturra_300g.jpg?v=1783690749"},{"product_id":"leodan-bautista-natural-bourbon-honduras","title":"Leodan Bautista, Natural Bourbon, Honduras","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Los Lirios, Comayagua, Honduras\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e: Leodan Bautista\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1700masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla with Sueños de Semilla\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight-medium\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Mulled Cider, Vanilla, Lime Sorbet, Milk Chocolate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003eThis is our second year buying from \u003cstrong\u003eLeodan\u003c\/strong\u003e, this was a small 2 bag lot purchased alongside 91 bags contracted from \u003cstrong\u003eLeodan.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eSemilla\u003c\/strong\u003e \u003cstrong\u003e$\u003c\/strong\u003e\u003cstrong\u003e6.70 \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003eFarmgate price was \u003cb\u003e19,000 Lempira per Carga of Parchment\u003c\/b\u003e(how coffee is traded locally) regional farmgate price in 2025 was 12,000 lempira per carga.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFOB\u003c\/strong\u003e price was \u003cstrong\u003e$6.32\/lb.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eLeodan Bautista, Los Lirios, Comayagua, Honduras\u003c\/h2\u003e\n\u003cp\u003eIf you're familiar with our crowd fav seasonal espresso \u003cstrong\u003eHilux\u003c\/strong\u003e, you're familiar with \u003cstrong\u003eLeodan Bautista\u003c\/strong\u003e! One of the many producers we got to meet during our 2024 trip to Honduras, \u003cstrong\u003eLeodan\u003c\/strong\u003e really made an impression on us, bringing a fun energy to our time spent with him.\u003c\/p\u003e\n\u003cp\u003eHe is a passionate and experienced young producer who is keen to make a name for himself as the third generation of coffee farmers in his family. We're beyond excited to feature his coffee and present it under his own name, respecting the work he's put into this beautiful lot.\u003c\/p\u003e\n\u003cp\u003eThis coffee is first picked ripe at Leodan's farm El Caliche in Los Lirios. The coffee then undergoes a 65-hour long fermentation process in sealed plastic bags. Afterwards the cherries are dried in a solar dryer on raised African style beds for 22-25 days.\u003c\/p\u003e\n\u003cp\u003eThis process really accentuates the fruity notes, complimenting the warmth of this Bourbon. In the cup we're getting \u003cstrong\u003eMulled Cider, \u003c\/strong\u003e\u003cstrong\u003eVanilla, Lime Sorbet, and Milk Chocolate.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTo the people enjoying his coffee in \u003cstrong\u003eCanada, Leodan\u003c\/strong\u003e shares this message:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cem\u003e\"Greetings, friends, and thank you for helping us on this journey. Your support allows us to continue walking this path alongside your projects. I hope to welcome you to our farms one day!\"\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\n\u003cstrong\u003eSueños de Semilla, Comayagua, Honduras\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eIn \u003cstrong\u003eMarch of 2024\u003c\/strong\u003e Kelly and I (Sonny) had the amazing opportunity to travel down to \u003cstrong\u003eHonduras\u003c\/strong\u003e with \u003cstrong\u003eSemilla\u003c\/strong\u003e \u0026amp; other roasters (who quickly became good pals!) This trip was an amazing experience, both of us had never visited a coffee producing region, and we were excited for it!\u003c\/p\u003e\n\u003cp\u003eThis trip exceeded all expectations. Not only was it an amazing, fun \u003cmeta charset=\"utf-8\"\u003e filled adventure with trudging through wet farms \u0026amp; riding up steep mountain's on the back of a \u003cstrong\u003eHilux\u003c\/strong\u003e, it was also one of \u003cstrong\u003ehardship \u0026amp; emotions\u003c\/strong\u003e, learning first hand the difficulties of being a smallholder producer in an \u003cstrong\u003eeconomy that is constantly trying to exploit you.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe traveled across the \u003cstrong\u003eMontecillos Mountain\u003c\/strong\u003e range in \u003cstrong\u003eComayagua\u003c\/strong\u003e with Semilla, Jesus Galeas, life long producer, and partner of Sueños de Semilla, as well as other amazing producers, such as Addonnay, Don Clementino, Danilo, and Jeovanny (our trip wouldn't have been possible or half as fun without these folks.).\u003c\/p\u003e\n\u003cp\u003eEveryday we drove and met with different groups of producers, listening to their stories, hearing about their processing, and having them show us their farms and homes. This is an important part of business for Semilla, having a direct connection with as many of the producers they work with as possible. \u003c\/p\u003e\n\u003cp\u003eThis being the first year of \u003cstrong\u003eSueños de Semila\u003c\/strong\u003e, majority of the producers we met were fully processing their coffee down the \u003cstrong\u003eparchment \u003c\/strong\u003efor the first time. This is super important for producers as it allows them to capture the most profit for their product.\u003c\/p\u003e\n\u003cp\u003eIt's very common in \u003cstrong\u003eHonduras\u003c\/strong\u003e (and many other producing countries) for producers to sell their cherry to\u003cstrong\u003e intermediaries\u003c\/strong\u003e, or \u003cstrong\u003ecoyotes\u003c\/strong\u003e, \u003cstrong\u003elosing much of the profit\u003c\/strong\u003e gained by processing the coffee down to parchment. This is especially bad when the price of coffee is low, and you are a producer in a remote location (we went to some REMOTE locations.), making it difficult to transport your own cherry to town.\u003c\/p\u003e\n\u003cp\u003eWith this process, most producers selling to \u003cstrong\u003eSemilla\u003c\/strong\u003e in \u003cstrong\u003e2024\u003c\/strong\u003e received \u003cstrong\u003edouble\u003c\/strong\u003e the \u003cstrong\u003enational farmgate\u003c\/strong\u003e price of \u003cstrong\u003e3500 lempiras\u003c\/strong\u003e per carga of parchment, and way more than that if they had sold as cherry, which is impossible for me to calculate, as it would depend on what the intermediary or coyote would have offered them day of.\u003c\/p\u003e\n\u003cp\u003eIn \u003cstrong\u003e2025 \u003c\/strong\u003ewith the market prices elevated, \u003cstrong\u003eSemilla\u003c\/strong\u003e continued their commitment to paying above market prices, paying \u003cstrong\u003eLeodan\u003c\/strong\u003e \u003cstrong\u003e19,000 Lempira\u003c\/strong\u003e per carga of parchment, ahead of the national farmgate of \u003cstrong\u003e12,000 Lempira,\u003c\/strong\u003e inflated by the massive shifts in the market this year.\u003c\/p\u003e\n\u003cp\u003eWe left \u003cstrong\u003eHonduras\u003c\/strong\u003e with a strong desire to better our own business, to do better by the producers we buy from, and to be able to buy more from them. In 2024 we bought roughly 30~ bags from Leodan, for his 2025 crop we purchased roughly 90~ bags of coffee, including this small two bag lot.\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eSummary\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eThere is obviously a lot I could go on about regarding our trip and experiences in Honduras, but I'll save that for our other releases. If you made it all the way down here, thank you. If you wish to read more about Semilla and their work in Honduras definitely check out their website, they're way better writers than me ;).\u003c\/p\u003e\n\u003cp\u003e\u003ca rel=\"noopener\" href=\"https:\/\/www.semilla.ca\/projects\/546cJP6GluJc1SKyotBciK\" target=\"_blank\"\u003ehttps:\/\/www.semilla.ca\/projects\/546cJP6GluJc1SKyotBciK\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eHappy Sippin'!\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48613674975437,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48613675008205,"sku":null,"price":82.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48613675040973,"sku":null,"price":168.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/aug_13_300g-2.jpg?v=1786641662"},{"product_id":"potions-francy-castillo-anaerobic-honey-colombia","title":"POTIONS - Francy Castillo, Extended Fermentation Honey, Colombia","description":"\u003cp\u003e\u003cstrong\u003eAAHHH We sold out so fast! Thank you for all your support and for digging our fun beans. If you missed out on this, give \u003ca href=\"https:\/\/havefun.coffee\/products\/potions-wilder-santacruz-natural-gesha-colombia\" rel=\"noopener\" target=\"_blank\"\u003eWilder Santacruz\u003c\/a\u003e a try! It is also a super fun, funked up coffee :)\u003cbr\u003e\u003cbr\u003eOrigin\u003c\/strong\u003e: Arboleda, Nariño, Colombia.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducers\u003c\/strong\u003e: Francy Castillo\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Extended Fermentation Honey\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Caturra, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 2,118 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Apex Coffee\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast\u003c\/strong\u003e: Light\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Strawberry, Lime Cordial, Chocolate, Dulce de Leche\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency - \u003c\/strong\u003eWe paid Apex Coffee $13.81 CAD \/ lb + shipping \u0026amp; storage.\u003c\/p\u003e\n\u003ch2\u003eFrancy Castillo, back after 4 years!\u003c\/h2\u003e\n\u003cp\u003eWe're SO excited to be celebrating our \u003cstrong\u003eFour Year Roasterversary\u003c\/strong\u003e by releasing this beautiful Honey Processed coffee by the talented Francy Castillo! \u003cstrong\u003eFrancy\u003c\/strong\u003e was our \u003cstrong\u003eFIRST \u003c\/strong\u003esingle producer release back in 2022 alongside our Staples \u0026amp; \u003cstrong\u003eLuz Dary Polo,\u003c\/strong\u003e who sadly is no longer growing coffee :( We first cupped this coffee on a kitchen counter at our first ever Have Fun Coffee buying cupping. We have grown a lot since then and are so pleased to return to a stellar coffee producer to celebrate four years of roasting coffees for all you fine folks. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrancy \u003c\/strong\u003egrows out of \u003cstrong\u003eArboleda \u003c\/strong\u003ein the \u003cstrong\u003eNarino\u003c\/strong\u003e department, and we LOVE coffee from \u003cstrong\u003eNarino\u003c\/strong\u003e. It was one of the first regions I really fell in love with back when I was roasting coffee in my early twenties, and it remains a special place in my heart.\u003c\/p\u003e\n\u003cp\u003eA talented young producer, \u003cstrong\u003eFrancy \u003c\/strong\u003etook specialized schooling in Agronomy to allow her to better manage the family farm. Since we've bought her 4 years ago, she has started the \u003cstrong\u003eBerruecos Project\u003c\/strong\u003e, bringing together parchment from other small producers in the region for bigger lots, allowing smaller more isolated producers access to the specialty market, and the opportunity to sell for higher prices.\u003c\/p\u003e\n\u003cp\u003eThis particular lot comes from her own farm and is a harvest of ripe \u003cstrong\u003eCaturra\u003c\/strong\u003e and \u003cstrong\u003eColombia\u003c\/strong\u003e cherries. The cherries are washed and floated, removing away any bad floating cherries. The full cherries are then placed in sealed bins for a \u003cstrong\u003e48hr dry anaerobic fermentation,\u003c\/strong\u003e before being de-pulped.\u003c\/p\u003e\n\u003cp\u003eThe de-pulped seeds then undergo a \u003cstrong\u003e60hr oxidized fermentation\u003c\/strong\u003e before being transported to the drying area. The coffee is then dried on a patio \u003cem\u003ehoney-style \u003c\/em\u003ewithout the sticky mucilage being washed off. The coffee is dried for \u003cstrong\u003e17 to 23 days\u003c\/strong\u003e, until reaching optimal moisture level!\u003c\/p\u003e\n\u003cp\u003eWe've roasted this coffee to really bring out the sweet fruity and creamy side of this coffee! It's crazy expressive with fresh \u003cstrong\u003estrawberry, \u003c\/strong\u003epoppy \u003cstrong\u003elime cordial,\u003c\/strong\u003e and creamy c\u003cstrong\u003ehocolate \u0026amp; dolce de leche\u003c\/strong\u003e; dare we say, \u003cstrong\u003eneapolitan ice cream\u003c\/strong\u003e. An absolute treat on filter or espresso!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, delicate but easy to work with, very sweet!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 38g-40g out \/ 27-30 seconds.\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"250g","offer_id":48618795303117,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48618795335885,"sku":null,"price":100.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/FrancyCastillo250g-2.jpg?v=1787942565"},{"product_id":"angel-ortega-washed-gesha-colombia","title":"Angel Ortega, Washed Gesha, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Kennedy, San Agustin, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer \u0026amp; Farm\u003c\/strong\u003e: Angel Ortega, Miramar ( 10 hectares, 7 with coffee)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Washed\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Gesha\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAltitude\u003c\/strong\u003e: 1850 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Semilla \u0026amp; Monkaaba\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eLight\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Yellow Plum, Sprite, Black Tea, Floral\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWe paid \u003cstrong\u003eSemilla\u003c\/strong\u003e \u003cstrong\u003e7.89 USD \u003c\/strong\u003eper pound of exportable green coffee + shipping \u0026amp; storage fees\u003c\/li\u003e\n\u003cli\u003eFarmgate price was \u003cstrong\u003e$4,500,000\u003c\/strong\u003e COP per Carga of parchment (national average was \u003cstrong\u003e$2,900,000 \u003c\/strong\u003eCOP at the time)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFOB\u003c\/strong\u003e price was \u003cstrong\u003e$5.96\/lb.\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\u003cstrong\u003eAngel Ortega\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eAngel Ortega\u003c\/strong\u003e is a second-generation coffee grower, who has been cultivating coffee since his teenage years. Both \u003cstrong\u003eAngel\u003c\/strong\u003e and his brother \u003cstrong\u003eAugusto\u003c\/strong\u003e Ortega learned from their father, beginning with a small plot of just 700 trees. In 1985 at the young age of 24 he left his family farm and started his own plot, planting 10,000 new trees of the \u003cstrong\u003eColombia\u003c\/strong\u003e varietal. \u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eAngel's farm, \u003cstrong\u003eMiramar\u003c\/strong\u003e, sits at \u003cstrong\u003e1,850 masl\u003c\/strong\u003e in the \u003cstrong\u003eKennedy\u003c\/strong\u003e neighbourhood of San Agustín. It’s a 10-hectare plot, with 7-hectares dedicated to coffee production. Though the early days had its struggles, it also had its benefits, with plants being healthier than they are now, without the existence of climate-related diseases like Roya.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eIn the year \u003cstrong\u003e2000\u003c\/strong\u003e, \u003cstrong\u003eAngel \u003c\/strong\u003ejoined a local coffee growers' union through which he learned about specialty coffee production. Prior to this he had primarily been selling his coffee \"el verde\" which is wet de-pulped coffee, sold immediately to intermediaries at reduced prices. With this coffee union, they developed a client base for their coffee in Europe, but only ever sold their coffee blended together.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eNearly 20 years later Angel achieved his first micro-lot sale in 2018, selling his coffee under his own name for the first time. Despite this he still felt disconnected from the people roasting and serving his coffee. That feeling is what brought him to the Monkaaba Bodega in San Agustin, where Semilla and Monkaaba offer him the highest prices for his coffee, and the opportunity to taste his own coffee and learn about its qualities. \u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eAt \u003cstrong\u003eMiramar \u003c\/strong\u003eAngel and his pickers go out to the fields and pick every 15 days, when cherries are at peak ripeness. He leaves the picked cherries overnight, and then de-pulps them into tiled tanks the next morning. They then undergo a dry fermentation for 36-40 hours before it is rinsed clean. The coffee is then moved to raised beds where it is dried for 18 to 22 days under cover.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003e\u003cstrong\u003eAngel\u003c\/strong\u003e received a farmgate price of \u003cstrong\u003eCOP$4,500,000 per carga\u003c\/strong\u003e, a good price for Gesha and well over the national average of \u003cstrong\u003eCOP$2,900,000.  \u003c\/strong\u003eThanks to Semilla and Monkaaba's dedication to paying good equitable prices for the labour involved in specialty production, producers can always expect a good and fair payment for their coffee.\u003c\/p\u003e\n\u003cp class=\"mcePastedContent\"\u003eThis Gesha is soft and delicate, we've roasted it light to highlight the fruity and floral notes that are always present in quality Gesha. In the cup we're getting bright and bubbly \u003cstrong\u003eSprite\u003c\/strong\u003e, \u003cstrong\u003eYellow Plum\u003c\/strong\u003e, \u003cstrong\u003eBlack Tea\u003c\/strong\u003e, and lovely \u003cstrong\u003eFlorals\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBrewing Recommendations:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePour-over\u003c\/strong\u003e: 1:16-17 ratio, we love the 15g-250ml in the Kalita wave.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEspresso\u003c\/strong\u003e: 18g-18.5g in \/ 37g-39g out \/ 27-30 seconds.\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003e\u003cstrong\u003eMonkaaba\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp\u003eWorking together, \u003cstrong\u003eSemilla\u003c\/strong\u003e and \u003cstrong\u003eMonkaaba\u003c\/strong\u003e provide a rare opportunity for most producers. They run a free to use cupping lab in San Agustin, Huila that allows small producers to taste their own coffees and receive feedback from veteran producers on how to improve quality.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThis is entirely contrary to how most other buying systems and the commodity market work, where buyers benefit from coffee producers \u003ci\u003enot\u003c\/i\u003e knowing the quality of their coffee so they can continue offering low prices and selling for higher profits.\u003c\/p\u003e\n\u003cp\u003eThis project is all about empowering and educating producers to reach micro-lot status, and financial stability through coffee production.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eInterested in reading more about Monkaaba? Let me guide you to our lovely friends' website to read more! - \u003ca href=\"https:\/\/www.semilla.ca\/projects\/1jq18VvLX0WoyK7hvxeeLM\" target=\"_blank\" rel=\"noopener\"\u003ehttps:\/\/www.semilla.ca\/projects\/1jq18VvLX0WoyK7hvxeeLM\u003c\/a\u003e\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"300g","offer_id":48828361834701,"sku":null,"price":27.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48828361867469,"sku":null,"price":85.0,"currency_code":"CAD","in_stock":false},{"title":"2.2kg","offer_id":48828361900237,"sku":null,"price":175.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/angelortega300ggesha.jpg?v=1790263981"},{"product_id":"potions-wilton-benitez-tabi-anaerobic-colombia","title":"POTIONS - Wilton Benitez, Anaerobic Natural Tabi, Colombia","description":"\u003cp\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e: Piendamó, Cauca, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer\u003c\/strong\u003e: Wilton Benitez\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eGranja Paraíso 92\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Anaerobic Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eVarieties\u003c\/strong\u003e: Yellow Tabi\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eElevation\u003c\/strong\u003e: 1950masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eImporter\u003c\/strong\u003e: Macarena Cafe\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast: \u003c\/strong\u003eMedium-light\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNotes\u003c\/strong\u003e: Grape Popsicle, Sherry, Mint Tea, Chocolate Milk\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency \u003c\/strong\u003e- We paid $13CAD\/lb + shipping\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe've got another delicious coffee from Wilton Benitez! This year Wilton did something a little different with his Tabi, and we're REALLY enjoying the new method! This lot is picked ripe, and given an initial primary anaerobic fermentation, before being put out on raised beds for a more traditional natural process finish. This has really amplified the purple fruity flavours present in this Tabi! \u003c\/p\u003e\n\u003ch1 data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eWho’s Wilton Benitez \u0026amp; Granja Paraiso 92\u003c\/span\u003e\u003c\/h1\u003e\n\u003cp\u003eWilton is a long time coffee grower, Q-grader, and coffee roaster. Focusing these passions into growing rare selective coffees, and experimenting with unique style of processing to bring out specific and beautiful flavours.\u003c\/p\u003e\n\u003cp\u003eHe owns and manages three farms, with Granja Paraiso 92 being the smallest at 5 hectares, which utilizes innovative farming techniques, has a full processing plant, microbiology lab, and quality lab on the property.\u003c\/p\u003e\n\u003cp\u003eI had the privilege to join a cupping ran by Wilton while Jenn and I were in Chicago, and hearing him speak about his passion behind his growing and processing was truly inspiring. The man is a perfectionist with a ton of curiosity, and his coffees show off his unique take on this weird little beverage we all love.\u003c\/p\u003e\n\u003ch1 data-pm-slice=\"1 1 []\"\u003eSo what’s going on with this coffee?\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWe're starting with a cherry grown by Wilton Benitez, Specifically a Tabi varietal.  Tabi is a varietal that was introduced to Colombia in 2002 to help maintain high-quality cup scores, while combating coffee leaf rust. Much like our lovely pups, when we mix multiple varietals together, they can take on each positives, and be more resistant to negative factors. T\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eabi is a hybrid varietal of Bourbon, Typica, and Timor.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eAs the mad scientist that Wilton is, he takes this coffee and elevates it with his unique processing skills. After his usual process of picking only ripe cherries, density sorting, and sterilization, he puts the coffee into an oxygen-free environment (usually stainless steel tanks) for its initial phase of fermentation. After the initial fermentation, the coffee is spread out on raised beds and left to dry, akin to traditional natural processing of Ethiopia.\u003c\/p\u003e\n\u003ch1 data-pm-slice=\"1 1 []\"\u003eWhat’s in the cup?\u003c\/h1\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eThis coffee is incredibly complex and unique. The aromatics are sweet and purple, with unique herbals and botanicals. In the cup we're getting big sweet grape, soft sherry notes, mint tea, all wrapped in a smooth chocolate milk finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e I've been thoroughly enjoying it as a pour-over on my kalita wave, as an iced v60, aeropress, and boy does it ever make a sweet espresso!\u003cbr\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eWhile we aim to ship coffee roasted the same week as your order, this lot may arrive a week or so off-roast, which is actually ideal! We’ve found this coffee enters its peak flavor window around 14 days post-roast once it has had proper time to degas. As a small-batch roaster, we appreciate your understanding and can't wait for you to try it at its absolute best.\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"HaveFun Coffee","offers":[{"title":"250g","offer_id":48832854032589,"sku":null,"price":29.0,"currency_code":"CAD","in_stock":false},{"title":"1kg","offer_id":48832854065357,"sku":null,"price":110.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0622\/3138\/0173\/files\/TABI_POTION_250g.jpg?v=1790960788"}],"url":"https:\/\/havefun.coffee\/en-us\/collections\/retired-coffees.oembed?page=2","provider":"Have Fun. Coffee","version":"1.0","type":"link"}