{"title":"September","description":"\u003cp\u003eNorma Supply is your Chicago destination for September Coffee from Canada, one of the few places in the United States to find this sought-after specialty roast. As a premier coffee importer and distributor, we bring September Coffee’s bold, meticulously crafted flavors straight from Ottawa to cafés, restaurants, and home brewers across the U.S. Discover the unique taste and artisanal quality of September Coffee, exclusively available through Norma Supply for a truly elevated coffee experience.\u003c\/p\u003e\n\u003cp\u003eanaerobic yeast coffee washed natural thermal shock geisha turbo shot espresso esoteric espresso fourth wave espresso specialty coffee Chicago cheap subscription coffee light roast\u003c\/p\u003e","products":[{"product_id":"ayele-tulu-ethiopia-washed-landrace","title":"September- Ayele Tulu - Ethiopia Washed Landrace 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 3\/11\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur first year working with this lot from Ayele Tulu, in the cup we get a clean washed Ethiopia profile of florals, apricot, juicy citrus, and black tea.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norma Supply Co. ","offers":[{"title":"Default Title","offer_id":44161043136556,"sku":"","price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/Ayele_Tulu-w69jk0xw.jpg?v=1741723718"},{"product_id":"ayele-tulu-ethiopia-washed-landrace-copy","title":"September- Buttercream - Colombia Thermal Shock Castillo 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 2\/17\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis is our second year of working with Diego Bermudez and another gem of El Paraiso. This is one of the most unique and interesting coffees. When we first tasted this coffee it was unlike anything we've had before.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Castillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Advanced Anaerobic Washed with Thermal Shock\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1930 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Diego Bermudez\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Finca El Paraiso\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light - Medium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eIt tastes sweet with spices like our favourite deserts. We get cardamom, cinnamon, honey, pistachio and buttercream frosting.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eDiego is an absolute genius when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThe process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness.Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water and Lactobacillus in milk culture medium (Not VEGAN!). Then the coffee is pulped and mix with the leachates collecting in the cherry fermentation to increase the level of precursors in the seed followed by a thermal shock wash process, carried out to fix a greater amount of precursors and seal the coffee for a good drying process.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eCastillo is a hybrid variety. It is a cross between Caturra and a Timor Robusta. Carefully created for its resistance to leaf rust, Castillo is a hybrid variety that now makes up 40% of Colombia’s coffee crops. It is a “dwarfed” tree that can be planted in high density, resulting in generous crop yields.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"250g","offer_id":45319302053932,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/Buttercream-rjo6ql8n.png?v=1741723894"},{"product_id":"cloudburst-milk-espresso-colombia-field-blend-250g","title":"September- Cloudburst - Milk Espresso - Colombia Field Blend 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 3\/11\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eCloudburst is a single origin offering focused on sweet, vibrant and well bodied, clean profiles. Roasted as a storm series offering with more development to have a balanced, sweet and vibrant espresso or filter but also pair well with dairy.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44161046020140,"sku":null,"price":13.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/cloudburst-rkvgx0zn.png?v=1741724027"},{"product_id":"jose-lizardo-cuellar-colombia-natural-geisha-250g","title":"September- Jose Lizardo Cuellar - Colombia Natural Geisha 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 3\/11\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur first year working with Jose Cuellar, and we're grateful to have purchased not one but two beautiful coffees, including this sweet Geisha. In the cup we get a tropical sweetness, apricot, and a balanced citric acidity that reminds us of nectarine with a long sweet finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44161051099180,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/JOSE_CUELLAR_GESHA-wpgj17xw.jpg?v=1741724175"},{"product_id":"la-muralla-colombia-washed-pink-bourbon-size-250g","title":"September- La Muralla - Colombia Washed Pink Bourbon - Size: 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 3\/10\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Pink Bourbon lot returns for our third season working with La Muralla. This Pink Bourbon is clean and bright with a juicy limeade acidity, blood orange sweetness and a clean \u0026amp; floral finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44161051918380,"sku":null,"price":14.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/LaMuralla.webp?v=1741724918"},{"product_id":"la-muralla-colombia-washed-pink-bourbon-size-250g-copy","title":"September- Luis Enrique Cuellar - Colombia Washed Pink Bourbon 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 3\/10\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is our first time working with Luis Cuellar, and this fabulous Pink Bourbon. This coffee is clean and bright with a juicy pink lemonade acidity, florals, cherry sweetness and a cotton candy finish.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44161055293484,"sku":null,"price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/LuisCuellar.webp?v=1741724849"},{"product_id":"peanut-brittle-milk-espresso-brazil-natural-catuai-250g","title":"September- Peanut Brittle - Milk Espresso - Brazil Natural Catuai 250G","description":"\u003cp\u003e\u003cspan\u003eRoasted 2\/17\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003ePeanut Brittle is a classic, sweet and approachable single origin Brazil espresso. Roasted as a storm series offering with more development than our normal offerings to be a good daily driver and fit for milky flat whites, traditional espresso or crowd pleasing filter. In the cup we get sweet caramel, dark chocolate and peanut brittle.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Red \u0026amp; Yellow Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Brazil\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: São Paulo\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: Late 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Medium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eIn the cup we get sweet and nutty like peanut brittle, caramel and dark chocolate. This coffee has a medium body and a long sweet finish.\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eCOCAPIL is a 100% family-owned coffee cooperative in the famous coffee-growing region of Mogiana in Brazil with about 1300 award-winning producing members with farms scattered throughout the beautiful microregions of São Paulo and Minas Gerais. It was founded in 2001 by Laerce França Faleiros and twelve other regional producers to allow small and medium farmers to place Brazil’s best coffee on the international market. With a long history in family coffee production focused on the internal market in Brazil, COPACIL and the contributing members have pivoted focus from quantity and started looking for higher quality to add value to farmers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eA cross between highly productive Mundo Novo and compact Caturra, made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil. The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density. The plant’s shape makes it relatively easy apply pest and disease treatments. It is mainly characterized by great vigor and its low height; it is less compact than Caturra. It is highly susceptible to coffee leaf rust. There are yellow-fruited and red-fruited types, and have since been many selections in different countries. The cultivar was created in 1949 from a crossing of yellow Caturra and Mundo Novo, and initially called H-2077. The variety was released in Brazil 1972 after pedigree selection (selection of individual plants through successive generations) and is in wide cultivation there. In Brazil, there are multiple lines of Catuai available; some are notable for their high productivity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"250g","offer_id":45319298973740,"sku":null,"price":17.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/peanut_brittle-w693y29w.png?v=1741724471"},{"product_id":"ygj","title":"September- Tariku Kare - Ethiopia Washed Jarc 74158 - Size: 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 3\/10\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eOur first year working with this lot from Tariku Kare, and our last Ethiopia coffee of the season, in the cup we get a vibrant and juicy washed Ethiopia profile of key lime, peach tea, and honeydew.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44161058177068,"sku":null,"price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/TarikuKare_74b34a29-9ac8-4f6d-95fc-801bcc57ed5b.webp?v=1741724621"},{"product_id":"letty-bermudez-colombia-anaerobic-thermal-shock-geisha-200g","title":"September- Letty Bermudez - Colombia Anaerobic Thermal Shock Geisha 200g","description":"\u003cp\u003e\u003cspan\u003eROASTED 3\/10\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNamed after the daughter of Diego, Letty Bermudez is a coffee that is incredibly sweet like peach candies yet dynamic and clean as expected from a Geisha. This is an extra-light variant of Letty that is best after 3-4 weeks of rest and recomended for experienced brewers only, who enjoy ultra-light style roasts. Extra-light roasts sacrifice sweetness and initial intensity for clarity.\u003c\/span\u003e\u003c\/p\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44161071284268,"sku":null,"price":45.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/LettyOrange-wxy060jn.png?v=1741725352"},{"product_id":"september-fazenda-chapadao-milk-espresso-brazil-natural-catuai-250g","title":"September- Fazenda Chapadao - Milk Espresso - Brazil Natural Catuai 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 6\/12\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Red \u0026amp; Yellow Catuai\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Brazil\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Pratinha, Minas Gerais\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1215 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: Late 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Medium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eIn the cup we get sweet cocoa nibs, purple fruits like plums and grapes, dark chocolate and sticky caramel. This coffee is full bodied and low in acidity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eGustavo and Rodrigo’s father (Mr. Ciro) first planted coffee in 1989, a bold move in a region then deemed unfit for coffee cultivation; for years, cattle dominated the land. However, in 2009, Gustavo joined the farm after high school, sparking a shift toward specialty coffee. Rodrigo followed in 2018, leaving a banking career to focus on quality control and roasting, later launching their micro-roasting brand, Artefato Cafés Especiais. Today, every step—from planting seedlings to roasting—is handled by the family, ensuring unparalleled attention to detail. Their commitment extends to sustainability, with 49% of the farm preserved as native forest and Rainforest Alliance certification guiding their practices.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eA cross between highly productive Mundo Novo and compact Caturra, made by the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil. The plant is highly productive compared to Bourbon, in part because of its small size, which allows plants to be closely spaced; it can be planted at nearly double the density. The plant’s shape makes it relatively easy apply pest and disease treatments. It is mainly characterized by great vigor and its low height; it is less compact than Caturra. It is highly susceptible to coffee leaf rust. There are yellow-fruited and red-fruited types, and have since been many selections in different countries. The cultivar was created in 1949 from a crossing of yellow Caturra and Mundo Novo, and initially called H-2077. The variety was released in Brazil 1972 after pedigree selection (selection of individual plants through successive generations) and is in wide cultivation there. In Brazil, there are multiple lines of Catuai available; some are notable for their high productivity.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44507473772588,"sku":null,"price":17.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/fazenda_chapadao.webp?v=1750991260"},{"product_id":"september-jose-jijon-ecuador-washed-mejorado-fincas-del-putushio-200g","title":"September- Jose Jijon - Ecuador Washed Mejorado (Fincas Del Putushio) 200g","description":"\u003cp\u003eRoasted 6\/18\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Loja, Putushio\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2222 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: April 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Jose Jijon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Fincas Del Putushio\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get a sweet profile of sugar and juicy citrus like peaches, berries, delicate white florals and a bright malic acidity that reminds us of pears. This coffee has a silky light body with a long clean finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003ePepe Jijon is an inspiring producer with an inspiring farm: Finca Soledad. His Son, Jose, has been learning and working at Soledad for much of his life. His farm, San Pedro, and Francisco's farm are what make up Fincas Del Putushio. A sister farm duo creating the next evolution in coffee farming for the Jijon family. September is proud to support Jose and Pepe's hard work at Putushio. The farm is very small with limited production so we are very lucky and thankful to have some of his coffee this year.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThis coffee is traditional washed processed. Coffee is picked and depulped the same day, left overnight in dry parchment. Washed in fresh spring water and slow dried on covered raised beds for thirty days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eMejorado has become the gem of Ecuador. Although it’s certainly similar in name to Typica, Typica Mejorado is not related to this variety. It is now known to be a cross-pollination of Bourbon and Ethiopian Landrace.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44507479375916,"sku":null,"price":38.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/putushio.webp?v=1750992717"},{"product_id":"september-jose-martinez-colombia-washed-pink-bourbon-250g","title":"September- Jose Martinez - Colombia Washed Pink Bourbon 250gs","description":"\u003cp\u003eRoasted 6\/24\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Palestina, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: Late 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Jose Martinez\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: El Casino\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste a juicy pink bourbon that reminds us of the sweetness of cotton candy, juicy blood orange and a grapefruit finish. This coffee has a light body and a sweet lingering finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eJosé and his wife, Francy Helena Inga, have been farming coffee for many years. While José grew up in a coffee farming family, he left home at a young age and worked all over Colombia as a bus driver. In the last two decades, he decided to return to his roots and bought El Casino in Sinaí, Palestina. Today, he and Francy manage 10 hectares, five of which are planted with several varieties of coffee including Caturra, Pink Bourbon, Gesha and Tabi. José and Francy also have a huge soft spot for abandoned dogs and have given a home to dozens over the years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eJosé picks ripe cherry and lets it rest for around 12hrs. After this he then pulps it and allows it to ferment in open plastic tank for 30hrs. The coffee is washed and dried in solar driers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace varietal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44507497922604,"sku":null,"price":24.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/jose_martinez.webp?v=1750992812"},{"product_id":"september-rafael-velasco-colombia-semi-washed-geisha-200g","title":"September- Wilder Lasso - Colombia Anaerobic Washed Geisha 200g","description":"\u003cp\u003eRoasted 6\/17\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: San Adolfo. Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Anerobic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Wilder Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: La Dinastía\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get beautiful florals like lavender and jasmine and earl grey with a great sweetness that reminds us of melon dew and white honey. This coffee is vibrant, clean, memorable, and floral with a long sweet finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eWilder Lasso (or Lazo) is actually a veterinarian specialized in livestock farming. As the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother. Initially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eTo ensure optimal results, the coffee trees are first provided with nutrient-rich soil. Fully ripe and exceptionally large cherries are harvested and washed in water tanks to remove impurities and floating beans. After pulping the cherries, Wilder places them in blue fermentation tanks. The tanks are then filled with water and sealed, allowing the coffee to ferment for 120 hours. Once fermentation is complete, the coffee is fully washed and dried in marquesinas over 12 days. Wilder’s approach to anaerobic fermentation highlights what he calls the “true coffee character.” In anaerobic conditions, microorganisms work much slower compared to aerobic processes. While much of what occurs between picking and drying is often misclassified as fermentation (when it is technically oxidation), Wilder adheres to a precise anaerobic methodology.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThis variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960s after it had been recognized for tolerance to coffee leaf rust. However, the plant's branches were brittle and not favored by farmers so it was not widely planted. The coffee came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the \"Best of Panama\" competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20\/pound.There is significant confusion about Geisha because there are multiple genetically distinct plant types that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that Panamanian Geisha descendent from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44507501297708,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/WilderlassoGeishawashed.webp?v=1750993484"},{"product_id":"september-rafael-velasco-colombia-semi-washed-geisha200g","title":"September- Rafael Velasco - Colombia Semi-Washed Geisha200g","description":"\u003cp\u003eRoasted 6\/25\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Inza, Cauca\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Semi-Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1820 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Rafael Velasco\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Finca La Colina\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get beautiful florals that reminds us of jasmine with an intense sweetness that reminds us of berries and purple fruit (and a bit like koolaid). This coffee is vibrant, clean, memorable, and floral with a long sweet finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eCherries undergo fermentation for 48 hours in a controlled environment. Cherries are pulped without water, retaining a controlled amount of mucilage. The parchment coffee is placed in sealed tanks or plastic containers for an additional 24-hour fermentation. Coffee is spread on raised African beds or drying patios in thin layers (maximum 3 cm). Slow, controlled drying process: Days 1–7: Low temperature drying (max. 35°C) to preserve aromatic compounds. Day 8 onwards: Gradual drying until reaching 12% moisture content.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThis variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960s after it had been recognized for tolerance to coffee leaf rust. However, the plant's branches were brittle and not favored by farmers so it was not widely planted. The coffee came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the \"Best of Panama\" competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20\/pound.There is significant confusion about Geisha because there are multiple genetically distinct plant types that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that Panamanian Geisha descendent from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44507508080684,"sku":null,"price":20.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/rafaelVGeisha_7d7280d4-a2f1-415c-a96c-bc99a19dc54a.webp?v=1750993602"},{"product_id":"september-edimer-ortega-colombia-washed-pink-bouron-copa-de-oro-200g","title":"September- Edimer Ortega - Colombia Washed Pink Bouron (Copa de Oro) - 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 8\/5\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Suaza, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Edimer Ortega\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Finca La Solita\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get a juicy pink lemonade sweetness, a sparkling citric acidity that reminds us of grapefruit, and a delicate florality and a sweet finish that reminds us of maple.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eEdimar Ortega has been growing coffee for 28 years. Working alongside his wife Luz Amparo and their adult children Yonatan and Daryani Edimar is currently cultivating Pink Bourbon and Bourbon Ají ir Tagua on five of the family’s total 32 hectares. Finca La Solita, where this specific lot was grown, and Finca Buenavista sit at 1,700 and 1,800 m.a.s.l respectively, in the vereda or rural township of La Palma, in the municipality of Suaza, located in central Huila. During the height of the harvest the Ortega family hires 10 to 15 local pickers and they employ three permanent workers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, Colombia, and while newer, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace variety.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44656255402028,"sku":null,"price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-085939_1.jpg?v=1755094698"},{"product_id":"september-german-pena-colombia-copa-de-oro-200g","title":"September- German Peña - Colombia (Copa de Oro) - 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 8\/5\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Suaza, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: German Peña\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Finca El Roblar\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get a juicy blackberry sweetness, a sparkling citric acidity, and a delicate florality. This coffee has a light body.\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eGerman Pena grew up surrounded by coffee. His family originally owned a small coffee plantation at a lower altitude in the Huila region of Colombia. When he was 14, German’s father sold the plantation and bought an empty lot at a higher altitude. They had no housing on the land, so German’s family slept in a tent while they were developing the new lot, now known as Finca El Roblar. From an empty lot to a blossoming farm, German has produced stunning coffees over the years. This particular Pink Bourbon won him the 4th place Copa de Oro award.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, Colombia, and while newer, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace variety.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44656260382764,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-090003.jpg?v=1755094698"},{"product_id":"september-golden-hour-diego-bermudez-pink-bourbon-250g","title":"September- Golden Hour - Diego Bermudez Pink Bourbon 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 10\/21\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Advanced Anaerobic Washed with Thermal Shock\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1930 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Diego Bermudez\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Finca El Paraiso\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste sweet tropicals that remind us of mango and pineapple with a creamy sweetness reminiscent of lychee and a fruit smoothie. This coffee has a creamy body and a long sweet finish. To us, this coffee screams orange, red and yellow.\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eEl Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, he uses precise bio reactors to ferment the product. He measures everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eRather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness.Then the coffee cherries are disinfected with ozone, and they are transferred to the cherry fermentation tanks, in which an anaerobic fermentation process is carried out for 72 hours submerged in water. Then the coffee is pulped and demucilaginated; the mucilage and pulp are taken to the pilot plant to carry out the production of the specific microorganisms of the process and generate the culture medium that contains the precursors of aromas and flavors produced in the fermentation, then this culture medium is added to the tanks fermentation for 36 hours to fix the precursors to the coffee beans through pressure. Then a thermal shock process is carried out to fix a greater amount of precursors and seal the coffee for a good drying process. Dried in a dehumidifier to remove humidity, preserving the soft notes of the coffee and avoiding the over-oxidation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace varietal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44656261005356,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-090021.jpg?v=1755094698"},{"product_id":"september-jose-martinez-pink-bourbon-colombia-250g","title":"September- Jose Martinez - Pink Bourbon Colombia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 8\/5\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Palestina, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1750 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: Late 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Jose Martinez\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: El Casino\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste a juicy pink bourbon that reminds us of the sweetness of cotton candy, juicy blood orange and a grapefruit finish. This coffee has a light body and a sweet lingering finish.\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eJosé and his wife, Francy Helena Inga, have been farming coffee for many years. While José grew up in a coffee farming family, he left home at a young age and worked all over Colombia as a bus driver. In the last two decades, he decided to return to his roots and bought El Casino in Sinaí, Palestina. Today, he and Francy manage 10 hectares, five of which are planted with several varieties of coffee including Caturra, Pink Bourbon, Gesha and Tabi. José and Francy also have a huge soft spot for abandoned dogs and have given a home to dozens over the years.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eJosé picks ripe cherry and lets it rest for around 12hrs. After this he then pulps it and allows it to ferment in open plastic tank for 30hrs. The coffee is washed and dried in solar driers.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace varietal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44656263725100,"sku":null,"price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-085906.jpg?v=1755094698"},{"product_id":"september-juan-pena-ecuador-reserve-typica-200g","title":"September- Juan Peña - Ecuador Reserve Typica 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 8\/6\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Typica Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Saraguro\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1900-2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: October 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Juan Peña\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Hacienda La Papaya\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Extra-Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste juicy lemons that remind us of lemonade, bright malic acidity that reminds us of pear, and a deep sugary sweetness with delicate white florals.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eHacienda La Papaya, with 28 acres and 1900-2100 MASL, is the Pioneer of coffee cultivation in the Saraguro region. Located 20km away from Saraguro toward the Andes, the project started in 2009 and the planting in 2010. The farm planted exclusive varieties and constructed the best agricultural technology, such as drip irrigation. Their vision has always been very clear about producing only high-quality plants and processes where everything is managed by agronomists. The entire farm at Hacienda la Papaya uses drip irrigation system for the 35,000 plants. Juan Peña is the founder, director and partner of Hacienda la Papaya, where he has won 3 consecutive Sprudge Notable Producer awards recognizing Hacienda la Papaya as a top quality coffee producer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eAfter handpicking the cherries, they are fully de-pulped for a controlled fermentation process using pure water. The de-pulped cherries will ferment in pure water for approximately 15 hours before they are moved to drying rooms and dried for a controlled time of 11 days. The level of control during each stage of processing allows the farm to obtain clean and delicate flavours. The harvest of each of the farms arrives each year in the months of September, October and November from different parts of Ecuador to the Cafexporto laboratory and warehouse. Each one of the bags when entering the warehouses are coded with a name and reference number. During admission, small quantities are taken as samples of each of the references to analyze them in the Cafexporto laboratory before starting the dry processing process. Each of the parchment coffees references goes through the machine production line (threshing, size classification, cleaning and visual classification). After going through the visual classification, the physical quality of the beans is analyzed before starting to pack in the boxes of Cafexporto. During the packaging of boxes, a small amount of sample is taken for a new sensory quality control analysis in the Cafexporto laboratory prior to shipment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThis variety has been at Hacienda La Papaya since 2009, with seeds acquired directly from an experimental farm in northern Ecuador. The team at Hacienda La Papaya maintains a special batch of coffee for seeds. Typica Mejorado requires high nutritional input and demonstrates high productivity, not needing shade as long as it receives suitable humidity and nutrients.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44656264380460,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-090114.jpg?v=1755094698"},{"product_id":"september-juan-pena-ecuador-washed-mejorado-250g","title":"September- Juan Peña - Ecuador Washed Mejorado 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 8\/6\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Typica\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Saraguro\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1900-2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: Late 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Juan Peña\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Hacienda La Papaya\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eIn the cup we get a sweet profile of raw sugar, lemon, and tropical sweetness. This coffee has a light body and a sweet finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eHacienda La Papaya, with 28 acres and 1900-2100 MASL, is the Pioneer of coffee cultivation in the Saraguro region. Located 20km away from Saraguro toward the Andes, the project started in 2009 and the planting in 2010. The farm planted exclusive varieties and constructed the best agricultural technology, such as drip irrigation. Their vision has always been very clear about producing only high-quality plants and processes where everything is managed by agronomists. The entire farm at Hacienda la Papaya uses drip irrigation system for the 35,000 plants. Juan Peña is the founder, director and partner of Hacienda la Papaya, where he has won 3 consecutive Sprudge Notable Producer awards recognizing Hacienda la Papaya as a top quality coffee producer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThe cherries are harvested and then sorted to remove immature cherries or defects. The pulp\/honey is then removed from the cherry, and the parchment coffee beans are fermented between 18 to 24 hours. The coffee is then dried in a controlled environment to ensure the end result of the cup is the clean, floral, and consistent profile that Juan aims for. The harvest of each of the farms arrives each year in the months of September, October and November from different parts of Ecuador to the Cafexporto laboratory and warehouse. Each one of the bags when entering the warehouses are coded with a name and reference number. During admission, small quantities are taken as samples of each of the references to analyze them in the Cafexporto laboratory before starting the dry processing process. Each of the parchment coffees references goes through the machine production line (threshing, size classification, cleaning and visual classification). After going through the visual classification, the physical quality of the beans is analyzed before starting to pack in the boxes of Cafexporto. During the packaging of boxes, a small amount of sample is taken for a new sensory quality control analysis in the Cafexporto laboratory prior to shipment.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eA cross mutation between Bourbon and Typica, said to have originated in Ecuador. The flavour profile generally falls into high sweetness, crisp acidity and velvety body. World Coffee Research says it's possible that Sidra does not have a clear genetic identity. Instead, Sidra could be a few different varieties that farmers refer to under the same name-something the organization says is a lack of a formal seed sector.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44656266117164,"sku":null,"price":23.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-090201.jpg?v=1755094698"},{"product_id":"september-juan-pena-ecuador-yeast-inoculated-typica-200g","title":"September- Juan Peña - Ecuador Yeast Inoculated Typica 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 8\/6\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Typica Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Saraguro\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Yeast Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1900-2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: October 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Juan Peña\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Hacienda La Papaya\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Extra-Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eIn the cup we get a very jammy and sweet profile of juicy freshly picked strawberries, with a raspberry like acidity. This coffee is jammy and crisp with a long sweet finish.\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eHacienda La Papaya, with 28 acres and 1900-2100 MASL, is the Pioneer of coffee cultivation in the Saraguro region. Located 20km away from Saraguro toward the Andes, the project started in 2009 and the planting in 2010. The farm planted exclusive varieties and constructed the best agricultural technology, such as drip irrigation. Their vision has always been very clear about producing only high-quality plants and processes where everything is managed by agronomists. The entire farm at Hacienda la Papaya uses drip irrigation system for the 35,000 plants. Juan Peña is the founder, director and partner of Hacienda la Papaya, where he has won 3 consecutive Sprudge Notable Producer awards recognizing Hacienda la Papaya as a top quality coffee producer.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThey begin by harvesting the best cherries from the crop. Upon receiving the harvest, they initiate the cleaning process for the cherries, removing leaves, crop residues, and additionally disinfecting the cherries to reduce the microbial load from the crop. Once the cherries are cleaned, they move on to the fermentation tanks, adding Intense Coffee yeast (Saccharomyces Cerevisiae) at a ratio of 2 grams per kilogram of fresh cherry. They start with a fermentation pH of 5.80-6.00, and at 38-48 hours, when reaching a pH of 4.00, they halt the fermentation. After leaving the tanks, they rinse the cherries with clean water for 10 seconds and transfer them directly to the drying rooms.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThis variety has been established in Hacienda La Papaya since 2018, where the seeds were obtained from a farm in the Boquete \/ Panama area. This farm has a record for the propagation of plants of this variety. Typica Mejorado requires high nutritional requirements and medium-high productivity, which does not need shade as long as it has suitable humidity and nutritional levels.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44656266510380,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-090033.jpg?v=1755094698"},{"product_id":"september-las-perlitas-colombia-huila-250g","title":"September- Las Perlitas - Colombia Huila 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 8\/6\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Field Blend\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: Early 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Various\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste juicy blackberries, strawberry candy and bright citrus. This coffee also has a pear like acidity when it cools and is jammy and sweet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eLas Perlitas means “Little Pearls” and throughout the harvest, it’s quite common that small-holders in Colombia produce lots that aren’t large enough to be exported on their own. However, the quality is often just as good (or better) than samples received from larger lots. As such, they are combined and processed to create this special lot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eCoffees are processed by what is called, \"Cochadas\", a process where every 4-7 days a new picking is depulped into the days before, and homogenized, and on the final day the coffee is washed and prepared for drying. The majority of the Las Perlitas lot is fermented in water, creating a cleaner profile without excess funk or undesired attributes vs other methods of fermentation.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44656266739756,"sku":null,"price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-085924.jpg?v=1755094698"},{"product_id":"september-red-velvet-cake-colombia-caturra-co-ferment-250g","title":"September- Red Velvet Cake - Colombia Caturra - Co-Ferment 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 2\/17\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis is our first lot working with Edwin Noreña and we are so excited to begin sharing his wild, unique and memorable coffees. This coffee, Red Velvet Cake, is sweet like cherries, strawberries and chocolate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Quindio\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Experimental Honey + Co-Ferment\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Edwin Noreña\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Campo Hermoso\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light - Medium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get an intensely sweet and funky profile jammy strawberries, red velvet cake, chocolate and cherry. This coffee has a round body and a long, sweet finish.\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eEdwin Noreña is a fourth-generation farmer and coffee innovator. His farm, Finca Campo Hermoso, produces incredibly distinct and extraordinary coffees. Edwin has created a unique co-fermentation technique that introduces compounds like dehydrated fruits and organic spices to the fermentation tanks during processing. His technique eliminates the need for large amounts of water during processing, and he intentionally utilizes excess coffee husks for compost and fertilizer. In addition to his sustainable farming and exceptional processing, Edwin currently serves as a coffee processing consultant, Q-grader, and head judge for the Colombian Cup of Excellence.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eNoreña’s complex experimental honey process first begins with harvesting the cherries and soaking them in water for 2 hours to clean and sort. The cherries are then monitored under a low oxygen system for 24 hours at approximately 18 to 22 degrees Celsius. At Campo Hermoso, the cherries undergo carbonic maceration for 48 hours. Prior to maceration, an external culture is created and inoculated with a specific yeast, dehydrated fruits, and organic powdered cinnamon. After the cherries reach an approximate black honey level fermentation, they are sun-dried in greenhouses and stabilized with the solution for 10 days, resulting in a coffee that is unlike any we’ve had before.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eDespite its high susceptibility to diseases and lower yield (20-30% fewer coffee cherries than Bourbon), this variety is renowned for its exceptional cup quality. It is characterized by a clean, complex profile with a typically sweet taste and a broad range of flavour notes. Edwin Noreña does a fantastic job at exploring the range of the Caturra’s complexity with his advanced processing methods and highly controlled experimental conditions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"250g","offer_id":45319300153388,"sku":null,"price":27.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-085835.jpg?v=1755094698"},{"product_id":"september-tagel-alemayehu-ethiopia-250g","title":"September- Tagel Alemayehu - Ethiopia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 8\/5\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Kurume, Dega\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Hambella, Guji\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2350 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Tagel Alemayehu\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste juicy white peaches with a sparkling lemon-lime acidity. We also taste juicy tangerines \u0026amp; black tea florals with a sparkling finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThis washed Ethiopian Landrace is first hand- picked and collected from approximately 130 farmers all over the Guji region. Once it is collected, it is sorted at the Hambella washing station by floating the cherries in tanks to remove any defects. From there, the coffee is fermented in its own mucilage for 36-48 hours before it is fully washed (no mucilage remains on the seeds). The coffee is then dried on raised beds for 9-11 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThe Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu woreda (district) of the Illuababora zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44656267919404,"sku":null,"price":15.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-085747.jpg?v=1755094698"},{"product_id":"september-wilder-lasso-colombia-sl-28-200g","title":"September- Wilder Lasso - Colombia SL-28 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 8\/6\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: SL-28\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: San Adolfo, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1480 - 1550 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Wilder Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: El Rubi\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste juicy red currant and sweet mint patties. This coffee has a bright citric acidity with a medium body and a lingering sweet finish.\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eWilder Lasso (or Lazo) is actually a veterinarian specialized in livestock farming. As the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother. Initially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eTo ensure optimal results, the coffee trees are first provided with nutrient-rich soil. Fully ripe and exceptionally large cherries are harvested and washed in water tanks to remove impurities and defective beans. After pulping the cherries, Wilder places them in blue fermentation tanks, where the seeds are fermented with water and mint for 60 hours. Once fermentation is complete, the coffee is fully washed and dried on raised beds for 15 days. After pulping the cherries, Wilder places them in blue fermentation tanks. The tanks are then filled with water and sealed, allowing the coffee to ferment for 60 hours. Once fermentation is complete, the coffee is first washed through agitation with the mint water and after that fully washed with fresh water and dried in marquesinas over 15 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eSL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa and now to Latin America. This variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production. There are SL28 trees in many parts of Kenya that are 60-80 years old and still productive.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44656268312620,"sku":null,"price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20250813-090051.jpg?v=1755094698"},{"product_id":"september-abel-salinas-mejorado-washed-ecuador-200g","title":"September- Abel Salinas - Mejorado - Washed- Ecuador 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/25\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Loja\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: Spring 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Abel Salinas\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Finca Arashi\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get a profile that is soft florals and juicy citrus. This coffee has a mouthwatering \u0026amp; intense acidity that reminds us of lemonade and a long sweet finish. This coffee has a light body.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eFinca Arashi is located in Saraguro, Loja, Ecuador, and is managed by Abel Salinas, a 58-year-old, Cup of Excellence winner and first-generation coffee grower and fifth out of twelve siblings. The farm sits at an elevation of 1900 MASL and consists of 7 hectares of land, and around 22,000 coffee trees in production and the majority of the production being the exotic Typica Mejorado. However, Abel also grows some Sidra and H1 Hybrid.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThis coffee starts by de-pulping and then dry-fermenting the coffee for 24 hours. After washing the coffee Abel immediately places it to dry for 15 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eMejorado has become the gem of Ecuador. Although it’s certainly similar in name to Typica, Typica Mejorado is not related to this variety. It is now known to be a cross-pollination of Bourbon and Ethiopian Landrace.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880940859436,"sku":null,"price":23.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100042.jpg?v=1764700675"},{"product_id":"september-basha-bekele-jarc-74158-white-honey-ethiopia-250g","title":"September-Basha Bekele - Jarc 74158 - White Honey- Ethiopia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 10\/21\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Jarc 74158\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Bombe, Bensa, Sidama\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: White Honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2231 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2024\/2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Basha Bekele\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get an intense aroma of wild blueberries and lavender. This coffee is intensely sweet and aromatic. In the cup we also get malic acidity reminding us of juicy pears with a sweet finish that reminds us of blue gummies.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eBefore the government made it possible for smallholders to obtain export licenses, both Basha and his father sold their cherry to the cooperative. Basha now has his own export license and grows coffee (primarily 74158, known locally as “Walega”) in semi-forested plots on 12 hectares in addition to operating collection sites in Bombe, Shantawane, and Kokose—collecting cherry from producers growing coffee as high as 2300 masl. Basha has recently received a de-pulper due to the help of Crop to Cup, allowing unique new coffee processes like this one. A family man—he has 11 children with his two wives—Bekele Belaycho operates his farms and drying stations with the help of his family. His son, Beleteno, who graduated this year from Hawassa University with an economics degree, manages his Hora Ganet farm (which means “Spring Paradise”). Between his farm in Bombe and a smaller, 5 hectare farm in Kokose (with its own drying station), Bekele purchases cherry from more than 100 smallholders, producing a total of 1.5 containers of coffee. Like many collectors in Ethiopia, his bottleneck, with cherry prices as high as they are, is financing. Bekele is a connector and a consummate professional—an ideal partner, willing to engage with every idea for improving his coffee and helping his community.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eAfter harvest this coffee is pulped immediately, keeping a layer of mucilage in tact and drying on raised beds under shade with close examination.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThe Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu woreda (district) of the Illuababora zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880950100012,"sku":null,"price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/BashaBekele.webp?v=1761165872"},{"product_id":"september-el-rubi-sidamo-anaerobic-washed-colombia-200g","title":"September- El Rubi - Sidamo - Anaerobic Washed- Colombia 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 10\/21\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Sidamo Heirloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: San Adolfo. Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Wilder Lazo, Segundo Lazo, Heiner Lasso\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: El Rubí\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get beautiful florals like lavender and jasmine and earl grey with a great sweetness that reminds us of melon dew and white honey. This coffee is vibrant, clean, memorable, and floral with a long sweet finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eWilder Lasso (or Lazo) is actually a veterinarian specialized in livestock farming. As the coffee price continued to decline in 2016 and his father fell seriously ill, he decided to bring the family farm up to speed together with his brother. Initially, their coffees scored between 80-83 points on the cupping scale, despite elaborate processes and preparations. Wilder started examining soil samples and using targeted nutrients and fertilizers to neutralize the pH value, thereby increasing the availability of nutrients for the coffee trees. He refers to this as precision agriculture.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eAfter harvest the cherries are pulped immediately, which Wilder puts into blue fermentation tanks with the lid on and lets it ferment during 60 hours. After that it’s fully washed and dried in marquesinas during 14 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThis Sidamo Heirloom is the result of a happy experiment. Our exporter together with Wilder tried to germinate a sample of green coffee and they made it. 1.200 coffee trees are growing at El Rubi farm and this is the first small real harvest with a beautiful cup profile: floral, Ethiopian spiciness, Colombian creamy body and tropical fruits.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880960356396,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/elrubisidamo.webp?v=1761166074"},{"product_id":"september-finca-tamana-elias-roa-pink-bourbon-washed-colombia-250g","title":"September- Finca Tamana - Elias Roa- Pink Bourbon -Washed- Colombia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/25\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: El Vegon, El Pital, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Elías Roa Parra\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Finca Tamaná\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get a profile of juicy grapefruit and citrus, and a familiar Pink Bourbon profile of florals and pink lemonade. This coffee has a sweet finish that reminds us of lemonade and a body that reminds us of almonds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eElías Roa is a longtime coffee producer, originally from Acevedo, Huila. He still maintains a few coffee farms there, but Finca Tamaná in El Pital has become the crown jewel. It's there that he has honed his craft with more precise processing and better drying. Furthermore, he now cultivates a diverse range of varieties, including some older heirloom stock and even African varieties. Don Elias cultivates on 54 hectares total, 40 are currently in production, and his plots span an altitudinal range from 1650 to 1750 m.a.s.l During the height of the harvest, he employs up to 60 itinerant pickers from the departments of Caldas, Cauca, Manizales, and Tolima.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, Colombia, and while newer, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace variety.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880962125868,"sku":null,"price":22.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100400.jpg?v=1764700716"},{"product_id":"september-giko-hill-espresso-red-bourbon-washed-rwanda-250g","title":"September- Giko Hill Espresso- Red Bourbon -Washed- Rwanda 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 10\/20\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: El Vegon, El Pital, Huila, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Elías Roa Parra\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Finca Tamaná\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get a profile of juicy grapefruit and citrus, and a familiar Pink Bourbon profile of florals and pink lemonade. This coffee has a sweet finish that reminds us of lemonade and a body that reminds us of almonds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eElías Roa is a longtime coffee producer, originally from Acevedo, Huila. He still maintains a few coffee farms there, but Finca Tamaná in El Pital has become the crown jewel. It's there that he has honed his craft with more precise processing and better drying. Furthermore, he now cultivates a diverse range of varieties, including some older heirloom stock and even African varieties. Don Elias cultivates on 54 hectares total, 40 are currently in production, and his plots span an altitudinal range from 1650 to 1750 m.a.s.l During the height of the harvest, he employs up to 60 itinerant pickers from the departments of Caldas, Cauca, Manizales, and Tolima.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, Colombia, and while newer, it has quickly grown in popularity for its bright, sweet, and aromatic profiles. It is now known to be an Ethiopian Landrace variety.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880963436588,"sku":null,"price":16.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/gikohillespresso.webp?v=1761168161"},{"product_id":"september-jimmy-gomez-geisha-anaerobic-washed-colombia-250g-copy","title":"September- Jimmy Gomez- Geisha - Anaerobic Washed- Colombia 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/26\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Nariño\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: Spring 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Jimmy Gomez\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: La Guadua\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get a bright and unique Geisha. The Geisha is lively and sweet like apple pie, and refreshing with sparkling citric acidity and refreshing herbals that remind us of lemongrass. The coffee is aromatic and has a sweet finish with a light body.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eJimmy was born and raised a farmer. He has always admired the beautiful work of producing coffee. As he grew up in the industry, he worked along other coffee growers, learning and innovating together. About 10 years ago, he learned about different varietals, which lead him to decide on planting a coffee with very exotic characteristics and a smooth finish just like tea. The variety was Geisha. Having already tried this variety in the past, he wanted his to stand out. So he began to implement several types of fermentation. The end result of these experimental processing methods was an experience superior to anything he had experienced previously.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eEach cherry is picked for over ripe cherries, followed by floating and sorting which Jimmy says is an important steps as it aids in the fermentation time. The first fermentation occurs for 10-12 hours before cherries are pulped. This is followed by the coffee sitting in water for 2 hours. Lastly, the coffee is anaerobic fermented for 72 hours in plastic barrels. The coffee is then dried for 30 days, slow drying with shadow covering.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThis variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960s after it had been recognized for tolerance to coffee leaf rust. However, the plant's branches were brittle and not favored by farmers so it was not widely planted. The coffee came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the \"Best of Panama\" competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20\/pound.There is significant confusion about Geisha because there are multiple genetically distinct plant types that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that Panamanian Geisha descendent from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880965173292,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100116.jpg?v=1764700461"},{"product_id":"september-little-pearls-chiroso-washed-colombia-250g","title":"September- Little Pearls - Chiroso - Washed- Colombia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 10\/21\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Chiroso\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Antioquia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2100 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Various\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste juicy red fruits, tart berries and green jolly rancher candies. This coffee has a bright malic acidity, with a sweet berry profile that reminds us of blackberries and raspberries. This coffee has a light body and a sparkling finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eIt's quite common that small-holders in Colombia produce lots that aren’t large enough to be exported on their own. However, the quality is often just as good (or better) than samples received from larger lots. As such, they are combined and processed to create this special lot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThe variations of fruity flavours of this lot are created by manipulating different variables before, during and after the fermentation process, such as cleanliness, temperature, batch size, fermentation time and choices between dry or wet fermentations and more and more the addition of microorganisms. The time this coffee spends in the tanks and on the drying tables is usually much longer than for commercial coffee, but differs per farmer as climatic influences and logistical issues play a role. On average, these coffees ferment from 24 to 48h and sometimes up to 72. Drying time is around 7-14 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880971038764,"sku":null,"price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/LittlePearlsChiroso.webp?v=1761166847"},{"product_id":"september-lollipop-decaf-castillo-colombia-250g","title":"September- Lollipop DECAF - Castillo - Colombia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/25\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Castillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1930 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Alex Bermudez\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Finca El Paraiso\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste sweet red candies like Swedish berries and tart raspberries. This coffee has a sweet profile of juicy red fruits and candy. This coffee has a silky body and a long sweet finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eEl Paraiso and the Bermudez family are absolute geniuses when it comes to methodology in coffee processing. Rather than using standard anaerobic fermentation tanks, he uses precise bio reactors to ferment the product. He measures everything from time, temp, ph, sugar content and microbial load. We have come to know Diego and Finca El Paraiso's team as the world leaders in coffee processing.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eRather than using standard anaerobic fermentation tanks he uses precise bio reactors to ferment the product measuring everything from time, temp, ph, sugar content and microbial load. The process of this profile begins with the proper harvesting of the coffee cherries, at an optimum point of ripeness. This decaffeinated lot undergoes a semi-washed culturing process with Saccharomyces cerevisiae, before decaffeination via sugarcane-derived ethyl acetate.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace varietal.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880974446636,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100329.jpg?v=1764700385"},{"product_id":"september-monkaaba-sl-28-washed-colombia-250g","title":"September- Mullugeta Muntasha - Jarc 74158- Natural - Ethiopia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 10\/21\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Jarc 74158\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Sidama, Arbegona\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2150 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2024\/2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Mullugeta Muntasha\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe enjoy this coffee for it's candy sweetness reminding us of candies and purple fruits like blackberries. This coffee has a bright citric acidity and a clean finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eIn 2021 Mullugeta returned to Bursa and began processing coffee at his own drying station, called Dawencho, where he won 2nd place in the Cup of Excellence for the Dawencho farmer group coffee and 6th place under his own name, Mullugeta Muntasha. In 2022, four of the top 10 CoE winners were Mullugeta’s lots, including that of Legesse Botola—the top winner and Mullugeta’s brother-in law—who processed coffee at Mullugeta’s washing station located next to his farm.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThe Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu woreda (district) of the Illuababora zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880981590060,"sku":null,"price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/Mullugeta_Natural-n912dj4r-7_large_d11c9ad4-215b-4807-822b-64f82c2ad79c.webp?v=1761167406"},{"product_id":"september-mullugeta-muntasha-jarc-74158-washed-ethiopia-250g-copy","title":"September- Mullugeta Muntasha - Jarc 74158- Washed - Ethiopia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 10\/21\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Jarc 74158\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Sidama, Arbegona\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2150 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2024\/2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Mullugeta Muntasha\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get an intensely floral cup that reminds us of lemon iced tea and green apple finish. This coffee has a bright citric acidity of nectarines with a light body.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eIn 2021 Mullugeta returned to Bursa and began processing coffee at his own drying station, called Dawencho, where he won 2nd place in the Cup of Excellence for the Dawencho farmer group coffee and 6th place under his own name, Mullugeta Muntasha. In 2022, four of the top 10 CoE winners were Mullugeta’s lots, including that of Legesse Botola—the top winner and Mullugeta’s brother-in law—who processed coffee at Mullugeta’s washing station located next to his farm.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eCherry is purchased from local outgrows, sorted, flowed, pulped and fermented for 36-40 hours under water. The coffee is than washed and sorted for density and dried on traditional raised beds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThe Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu woreda (district) of the Illuababora zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880984113196,"sku":null,"price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/Mullugeta_Washed-ropvz3yw-6_large_5b3cb01d-118c-46a9-8ac7-9038c53cab98_1.webp?v=1761167471"},{"product_id":"september-monkaaba-sl-28-washed-colombia-250g-1","title":"September- Monkaaba - SL-28 - Washed -Colombia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/24\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: SL-28\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Kennedy, Sevilla, and La Muralla, San Agustin, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1670-1800 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Pastor Ordoñez, Damian Bolaños, Esnaider Ortega and Maria Alejandra Astudillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste citric acidity that reminds us of blood orange and juicy citrus. This coffee has a cola like sweetness with a delicate black tea florality.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eMonkaaba is a smallholder coffee grower empowerment initiative based in San Agustin and led by Esnaider Ortega Gomez and select other growers who have worked for many years to sell their coffee as a specialty. Many of them are associated loosely or directly with the Los Naranjos group and have, in recent years, begun to feel that they would like to develop more autonomy over the coffee production as well as involvement in its marketing and sales. Monkaaba’s goal then is to assist other growers in the area to not only find a better market for their coffee, one that pays a solid price, but also to invest in the knowledge and skill of producers in a way that ensures their future success.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eEach producer follows their own process. Coffees were blended at delivery to the Monkaaba bodega to make an exportable lot. This SL28 blend features two of the producers that were in the first SL28 blend exported by Monkaaba, Esnaider Ortega and Damian Bolaños, and in a small quantity, a new female member of the project, Maria Alejandra Astudillo. All four of these growers are producers who have been committed to succeeding in the specialty market for years, and a part of that strategy has been to add new and unique varieties to their repertoire as a means of differentiation within the quality market. Of course, as is often the case with this group, the benefit of the whole is always prioritized. It was Esnaider and Augusto Ortega who first had SL28 seeds, and they proceeded to distribute them to various other growers in the Monkaaba network with the hope of seeing all of these producers benefit from this prized variety. Esnaider and others began planting SL28 in late 2020, and as is common knowledge of varietals or exotic varieties, it’s taken four years for these trees to produce anything of consequence. Even still, the first fruits of these types of crops were very limited, and as such, we made the collective decision to blend these coffees to see them exported and build a client base for these coffees going forward.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eSL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it is important in Arabica-growing regions of Uganda, in particular) and now to Latin America. The variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production. There are SL28 trees in many parts of Kenya that are 60-80 years old and still productive.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":44880991289388,"sku":null,"price":22.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100339.jpg?v=1764700502"},{"product_id":"september-dege-mullugeta-larc-74158-anaerobic-natural-ethiopia-250g","title":"September- Dege Mullugeta - Larc 74158 - Anaerobic Natural - Ethiopia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/25\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cp\u003e\u003cspan class=\"par-name\"\u003e\u003cspan\u003eOur second year working with Mullugeta Muntasha and the first we've featured a coffee in honour of his Son Dege, who oversees most of the farming. Mullugeta is a cup of excellence winner of Ethiopia in 2022. This Anaerobic natural is intensely juicy and sweet with a profile of purple fruits like grapes, and a bright citric acidity like limes and citrus.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Jarc 74158\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Sidama, Arbegona\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2150 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2024\/2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Dege Mullugeta \u0026amp; Mullugeta Muntasha\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe enjoy this coffee for it's mouthwatering acidity that reminds us of grapes and limes. This coffee has a bright acidity with a long sweet finish and a silky body.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute exp\"\u003eExperimental\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eIn 2021 Mullugeta returned to Bursa and began processing coffee at his own drying station, called Dawencho, where he won 2nd place in the Cup of Excellence for the Dawencho farmer group coffee and 6th place under his own name, Mullugeta Muntasha. In 2022, four of the top 10 CoE winners were Mullugeta’s lots, including that of Legesse Botola—the top winner and Mullugeta’s brother-in law—who processed coffee at Mullugeta’s washing station located next to his farm.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThe Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu woreda (district) of the Illuababora zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45062226935852,"sku":null,"price":24.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100459_dee94dc9-a01d-4978-b995-e7e6f176399a.jpg?v=1764700336"},{"product_id":"september-elto-larc-74158-washed-ethiopia-250g","title":"September- Elto - Jarc 74158 - Washed - Ethiopia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/24\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cp\u003e\u003cspan class=\"par-name\"\u003e\u003cspan\u003eThis is our first year working with Elto coffee. The name Elto has two meanings in Sidama: “abundance” and “more than passion,” reflecting both their ambition and ethos. This is a complex, juicy and bright coffee reminding us of tangerine, lime and stone fruits with soft white florals.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Jarc 74158\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Bare, Sidama, Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2200-2300 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2024\/2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Eliyas Dukamo and Atiklit Dejene\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eIn the cup we get juicy citrus reminiscent of tangerines \u0026amp; limes with delicate white florals, and stone fruit sweetness. This coffee has a light body and a clean finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eEliyas Dukamo and Atiklit “Mimi” Dejene launched Elto with a focus on precision and innovation. Their emphasis is on producing high-quality and competition-grade microlots through industry best practices, pushing Ethiopian specialty coffee toward ever-higher standards. The name Elto has two meanings in Sidama: “abundance” and “more than passion,” reflecting both their ambition and ethos.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eCherry is picked, sorted, floated and pulped. The coffee is then washed and dried on traditional raised beds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThe Jimma Agricultural Research Centre (JARC), one of Ethiopia’s federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu woreda (district) of the Illuababora zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45062227525676,"sku":null,"price":21.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100351.jpg?v=1764700309"},{"product_id":"september-fincas-del-putushio-mejorado-washed-ecuador-200g","title":"September- Fincas Del Putushio- Mejorado - Washed- Ecuador 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/25\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cp\u003e\u003cspan class=\"par-name\"\u003e\u003cspan\u003eSon of Pepe Jijon, award winning producer from Ecuador, Jose is a 19 year old aspiring producer who has a deep passion for coffee. Our third crop from Putushio with Jose, this harvest is truly special, as this Mejorado is very sweet, floral and bright with a sparkling acidity.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Loja, Putushio\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2222 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Jose Jijon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Fincas Del Putushio\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003ePepe Jijon is an inspiring producer with an inspiring farm: Finca Soledad. His Son, Jose, has been learning and working at Soledad for much of his life. His farm, San Pedro, and Francisco's farm are what make up Fincas Del Putushio. A sister farm duo creating the next evolution in coffee farming for the Jijon family. September is proud to support Jose and Pepe's hard work at Putushio. The farm is very small with limited production so we are very lucky and thankful to have some of his coffee this year.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThis coffee is traditional washed processed. Coffee is picked and depulped the same day, left overnight in dry parchment. Washed in fresh spring water and slow dried on covered raised beds for thirty days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eMejorado has become the gem of Ecuador. Although it’s certainly similar in name to Typica, Typica Mejorado is not related to this variety. It is now known to be a cross-pollination of Bourbon and Ethiopian Landrace.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45062231064620,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100237.jpg?v=1764700292"},{"product_id":"september-irineo-ramirez-pache-washed-guatemala-250g","title":"September- Irineo Ramirez- Pache - Washed- Guatemala 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 2\/18\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cp\u003e\u003cspan\u003eOur fourth crop working with Irineo Ramirez, this producer is near and dear to our hearts as Irineo was one of our first producing partners. In the cup we find a sweet, nutty and soft profile that is complex, comfortable and versatile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Pache\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Guatemala\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: El Durazno, San Miguel\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Irineo Ramirez\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: El Nanse\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Medium-Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eIn the cup we get a sweet profile of hazelnuts, almonds and baked apples, with a milk chocolate sweetness and a creamy body. This coffee has a soft acidity and a long sweet finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eIrineo lives in El Durazno, one of the further removed villages from Mataquescuintla central but possessing some of the highest altitudes of all the group members. Perched at 8900masl, he farms a small plot of 3 hectares alongside his brothers-in-law, Gregorio and Rene Muñoz.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eA natural mutation of the Typica variety related to a single gene that causes the plant to grow smaller (Dwarf\/Compactism), which allows it to be planted more densely and achieve higher yields. The variety was discovered in 1949 in Guatemala on the Brito farm in Santa Cruz Naranjo, Santa Rosa. From there it was selected by mass selection, meaning that a group of individuals are selected based on their superior performance, seed from these plants is bulked to form a new generation, and then the process is repeated. Mass selection took place across private farms in Guatemala, and from there spread to other regions and countries.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"250g","offer_id":45319300546604,"sku":null,"price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100450.jpg?v=1764700263"},{"product_id":"september-kamogo-sl14-sl28-washed-uganda-250g","title":"September- Kamogo- SL14 SL28 - Washed- Uganda 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/24\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEspresso! \u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cp\u003e\u003cspan class=\"par-name\"\u003e\u003cspan\u003eThis is our first time featuring a coffee from Uganda, and as such it's the first time featuring Kamogo. This is a newer coffee project as of 2024 from producer Benjamin Jenkin of Cahoots coffee. This coffee is complex with a deep sweetness and soft acidity that makes for a comfortable, complex and balanced cup. Profiled for light espresso but clean and balanced for all brew methods.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: SL-14, SL-28\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Uganda\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Kapchorwa Town, Mt. Elgon, Uganda\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1600-2150 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Benjamin Jenkin, Cahoots Coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eWashing Station\u003c\/span\u003e: Kapyoma\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light-Medium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste juicy figs and dates, with a clean yet soft citric acidity and an almond sweetness. This coffee has a silky body and a long sweet finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eThe mind behind Cahoots has spent the past decade living in Africa and working in coffee. While Benjamin Jenkin is the founder and driving force behind Cahoots, he’s quick to emphasize that neither the company nor its coffees are about him. His focus is on elevating Ugandan coffees—and, by extension, the cherry farmers and staff who make Cahoots possible. Last year's inaugural harvest, which Benjamin often refers to as “the first pancake,” went extremely well but wasn’t without challenges. A surging C-Market drove cherry prices to record highs in Uganda, creating two major hurdles: increased capital requirements and inconsistent quality delivered. These challenges exist even in “normal” years, but skyrocketing cherry prices intensified them. Other obstacles included limited drying space and unpredictable weather—common struggles for coffee producers everywhere. Instead of accepting these setbacks, Benjamin and his team hustled, transporting coffee between drying sites while maintaining a relentless focus on quality. The result: remarkably well-processed, well-dried coffee that is both exceptionally clean and delicious.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003ePranoy refers to this processing method as “Culture Washed.” The process for this lot actually began before the cherries were even picked, with the creation of a starter culture. By submerging coffee cherries in water, a fermentation starter was cultivated— much like a sourdough starter—resulting in a highly active collection of native bacteria and yeasts. Once the starter was ready, the cherries were removed, leaving only the liquid. After fresh cherry was pulped, this starter liquid was added to the fermentation tank, allowing the concentrated microbes to begin working more quickly than in a standard fermentation. After roughly 18 hours, the cherries were washed in grading channels, placed on drip tables, and then dried in a parabolic (solar) dryer for about three weeks.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eSL28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it is important in Arabica-growing regions of Uganda, in particular) and now to Latin America. The variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production. There are SL28 trees in many parts of Kenya that are 60-80 years old and still productive.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45062234800172,"sku":null,"price":17.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100251.jpg?v=1764701023"},{"product_id":"september-rainbow-cocktail-decaf-colombia-250g","title":"September- Rainbow Cocktail- Decaf -Colombia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/24\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cp\u003e\u003cspan\u003eThis is our fourth harvest working with Wilton Benitez and the fourth time we've had his decaf. This decaf is truly special, and scored competitively against many of our caffeinated coffees. The profile is sweet, floral, fruit forward, and bright.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Red Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Piendamó, Cauca, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Inoculation process with sugarcane decaffeination\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Wilton Benitez\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Granja Paraiso 92\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste intense rose water and a mouthful of skittles. This coffee has the sweetness of berries and fruit salad with a bright citric acidity and a silky body.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003e26+ years being a coffee grower. 16+ years of experience with specialty coffee. Roaster. Q-grader processor. Non-certified tester but with a lifetime of experience in the tasting process. Paraíso 92 is a family farm that uses highly innovative farming systems such as terraces, drip irrigation, shading and laboratory nutrition count aimed to produce a unique coffee. Paraiso 92 has a processing plant, microbiology lab and quality lab. They are able to produce coffees through different processes such as washed, Natural, Honey and anaerobic coffees (single and twice fermentation). The use of bioreactors and specific microorganisms for controlled fermentation coupled with a constant control and monitoring of factors such as temperature, pH, brix degrees and electric conductivity make El Paraiso 92 ́s coffee to stand out from the rest and offer a value added like no other. All this allow the producer to have distinct, unique and standardized profiles and notes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eAfter the coffee is sterilized, the cherry is fermented for 48 hours. During Cherry fermentation Wilton adds Yeast (Saccharomyces pastorianus). The cherry is pulped and further fermented for 68 hours. During cherry fermentation, natural grain juices are produced that are incorporated in the second fermentation after pulping. The coffee is then washed and dried for 48 hours at 38C. The coffee is then decaffeinated with cane sugar.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eBourbon is the most famous of the Bourbon-descended varieties. It is a tall variety characterized by relatively low production, susceptibility to the major diseases, and excellent cup quality. French missionaries introduced Bourbon from Yemen to Bourbon Island (now La Réunion)—giving it the name it has today—in the early 1700s. Until the mid-19th century, Bourbon did not leave the island. But beginning in the mid-1800s, the variety spread to new parts of the world as the missionaries moved to establish footholds in Africa and the Americas. The Bourbon variety was introduced to Brazil around 1860, and from there rapidly spread north into other parts of South and Central America, where it is still cultivated today. Here it became mixed with other Bourbon-related varieties, introduced from India as well as Ethiopian landraces. Nowadays, there are many Bourbon-like varieties found in East Africa, but none exactly match the distinct Bourbon variety that can be found in Latin America. Today in Latin America, Bourbon itself has largely been replaced by varieties that descend from it (notably including Caturra, Catuai, and Mundo Novo), although Bourbon itself it is still cultivated in El Salvador, Guatemala, Honduras, and Peru.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45062238765100,"sku":null,"price":25.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100409.jpg?v=1764700201"},{"product_id":"september-geisha-white-honey-colombia-200g","title":"September- Geisha- White Honey-Colombia 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 11\/25\u003c\/span\u003e\u003cspan class=\"par-name\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cp\u003e\u003cspan\u003eThis is our second year working with Sebastian Ramirez and El Placer. This White Honey lot is bold and beautiful, with intense florals and a deep sweetness reminiscent of honey and Froot Loops. This geisha is incredibly aromatic and memorable.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Geisha\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Quindío, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Anaerobic White Honey + Carbonic Maceration\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1750-2000 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Sebastian Ramirez\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: El Placer\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get a sweet, floral and aromatic cup that reminds us of froot loops, and florals of lavender and jasmine. We get deep sweetness of honey and white grape. It has a long finish with a silky body.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eSebastian Ramirez, a native of Quindio, Colombia—a region renowned for its rich coffee culture—is a fourth-generation coffee grower. Six years ago, Sebastian transitioned from studying law to taking over his father’s farm, El Placer, located in the Buenos Aires de Calarcá village. The farm, spanning 14 hectares and situated at an altitude of 1,650-2,000 meters above sea level, is shaded by native trees, fostering ideal coffee-growing conditions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThe Geisha White Honey CM coffee beans are processed with great care and attention to detail. The cherries are collected and sorted to ensure that 95% of them are ripe and 5% are semi-ripe. The beans then undergo anaerobic fermentation in 200-liter tanks at a constant temperature of 18°C, with CO2 injection and submersion in water with an oxygen pump for 48 hours. After fermentation, the beans undergo a two-phase drying process, which is carefully controlled and slowed down using shade netting. Finally, the beans are packaged in Grain-Pro bags and stabilized for 15 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThis variety was originally collected from coffee forests in Ethiopia in the 1930s. From there, it was sent to the Lyamungu research station in Tanzania, and then brought to Centro Agronómico Tropical de Investigación y Enseñanza (CATIE) in Central America in the 1953, where it was logged as accession T2722. It was distributed throughout Panama via CATIE in the 1960s after it had been recognized for tolerance to coffee leaf rust. However, the plant's branches were brittle and not favored by farmers so it was not widely planted. The coffee came to prominence in 2005 when the Peterson family of Boquete, Panama, entered it into the \"Best of Panama\" competition and auction. It received exceptionally high marks and broke the then-record for green coffee auction prices, selling for over $20\/pound.There is significant confusion about Geisha because there are multiple genetically distinct plant types that have been referred to as Geisha, many of which share similar geographic origins in Ethiopia. Recent genetic diversity analyses conducted by World Coffee Research confirm that Panamanian Geisha descendent from T2722 is distinct and uniform. It is associated with extremely high cup quality when the plants are managed well at high altitude, and is known for its delicate floral, jasmine, and peach-like aromas.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45062239715372,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20251202-100218.jpg?v=1764700172"},{"product_id":"september-gingerbread-co-ferment-caturra-colombia-250g","title":"September- Gingerbread- Co-Ferment - Caturra -Colombia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 1\/5\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Quindio\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Experimental Honey + Co-Ferment\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1650 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Edwin Noreña\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Campo Hermoso\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light - Medium\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get a sweet profile of gingerbread cookies, molasses and cinnamon buns. This coffee is incredibly aromatic, and has silky mouthfeel with a long cinnamon finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eEdwin Noreña is a fourth-generation farmer and coffee innovator. His farm, Finca Campo Hermoso, produces incredibly distinct and extraordinary coffees. Edwin has created a unique co-fermentation technique that introduces compounds like dehydrated fruits and organic spices to the fermentation tanks during processing. His technique eliminates the need for large amounts of water during processing, and he intentionally utilizes excess coffee husks for compost and fertilizer. In addition to his sustainable farming and exceptional processing, Edwin currently serves as a coffee processing consultant, Q-grader, and head judge for the Colombian Cup of Excellence.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThe cherries were harvested and soaked in water for 2 hours to clean and sort. Coffee cherries were under a low oxygen system for 24 hours at 18-22°C. At the Campo Hermoso R\u0026amp;D Center, Cherries began a carbonic maceration for 48 hours into 2000kg tanks collecting the moss with 4.2 pH\/11.5 brixs. The juice (mossto) has been inoculated with a specific yeast in a started culture, adding allulose solution with powdered organic cinnamon. Before cherries were pulped at a black honey level and macerated into 200kg reactors. The coffee was sun dried in a greenhouse with controlled conditions for 10 days, stabilized with powered organic cinnamon for 10 days and cleaned. The coffee was cupped and final storage at controlled conditions 65 RH - 18 degree Celsius.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eDespite its high susceptibility to diseases and lower yield (20-30% fewer coffee cherries than Bourbon), this variety is renowned for its exceptional cup quality. It is characterized by a clean, complex profile with a typically sweet taste and a broad range of flavour notes. Edwin Noreña does a fantastic job at exploring the range of the Caturra’s complexity with his advanced processing methods and highly controlled experimental conditions.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45189277745196,"sku":null,"price":19.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/gingerbread_0589eb65-54d4-4db3-aa91-2706f0341721.webp?v=1768011312"},{"product_id":"september-kirimahiga-ab-washed-sl28-blend-kenya-250g","title":"September- Kirimahiga AB - Washed - SL28 Blend - Kenya 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 1\/5\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: SL-28, SL-34, Ruiru 11\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Kenya\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Murang’a County\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1300-1900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Kirimahiga Factory, New Kiriti FCS Cooperative\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get a juicy and bright cup of citrus and tart berries. This coffee has a juicy acidity of limes and tangerines, and a sweetness like pomegranate and blackberry.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eThe Kirimahiga Factory is one of three standout producers that make up the New Kiriti Farmers Cooperative Society (FCS). The FCS was formally established in 1988, bringing together generations of smallholder farmers with a shared commitment to quality. Currently, Kirimahiga proudly serves a community of 1,595 registered farmers, all working to produce exceptional coffees.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eSelect cherries are de-pulped using a disc pulping machine to carefully remove the skin and pulp. The cherries are then graded before undergoing a traditional fermentation process for 16 to 24 hours After fermentation, the parchment coffee is thoroughly washed and passed through more grading channels. A period of soaking (second wash) occurs shortly after in fresh water from nearby streams for 16 to 18 hours. In the final stage, the coffees are sun dried for up to 21 days on raised drying beds.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eSL-28 is among the most well-known and well-regarded varieties of Africa. It has consequently spread from Kenya, where it was originally selected in the 1930s, to other parts of Africa (it is important in Arabica-growing regions of Uganda, in particular) and now to Latin America. The variety is suited for medium to high altitudes and shows resistance to drought, but is susceptible to the major diseases of coffee. SL28 is notable for its rusticity—a quality meaning that it can be left untended for years or even decades at a time, and then return to successful production. There are SL-28 trees in many parts of Kenya that are 60-80 years old and still productive. Ruiru is a variety that is resistant to coffee leaf rust and coffee berry disease. This variety was created at the Coffee Research Institute (CRI) in Ruiru, Kenya.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45189287018540,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/karimahiga.webp?v=1768011537"},{"product_id":"september-la-muralla-2-washed-pink-bourbon-colombia-250g","title":"September- La Muralla #2 - Washed - Pink Bourbon - Colombia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 1\/5\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Pink Bourbon\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: San Agustin, Huila\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1700-1900 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: Late summer 2024\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Various\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe get an intense sweetness of blood orange and bright acidity like limeade. We get a classic \"pink bourbon\" profile of florals and sugar sweetness. This coffee has a light body and a long dancing acidity.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eLa Muralla is an informal group of young producers in one of Huila's southernmost municipalities, San Agustín. Our importing partner, Osito, started working in San Agustín long before we even had a legal company and some of the first producers we met here are still part of the core of our work there today. On average, this is the youngest group of producers with whom we are partnered as most are in their mid to late 20's. With that youth comes the energy and passion for producing high-end specialty coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003ePink Bourbon is a variety primarily grown in Huila, Colombia and while newer, it has quickly grown in popularity for its bright, sweet and aromatic profiles. It is now known to be an Ethiopian Landrace but further information is not available at this time.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Norma Supply Co.","offers":[{"title":"250g","offer_id":45204196818988,"sku":null,"price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/LaMuralla_16b1d30c-5605-4510-8fc7-f3649151cfe4.webp?v=1768011878"},{"product_id":"september-pepe-jijon-ty-oxy-washed-mejorado-ecuador-200g","title":"September- Pepe Jijón- Ty-Oxy Washed - Mejorado - Ecuador 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 1\/5\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is a stellar coffee from our friend and award winning producer Pepe Jijon. Our fifth harvest working with Pepe Jijón and Finca Soledad, we continually love the excellence of his work and the unique, sweet profiles of his coffees. This coffee, his Ty-Oxy Typica Mejorado from Finca Soledad. This coffee has intense sweetness and reminds us of our most memorable Kenyan coffees.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cul class=\"parameter-list\"\u003e\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Mejorado\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ecuador\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Imbabura\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Ty-Oxy Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1515 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: Summer 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Pepe Jijón\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Finca Soledad\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eWe taste intense sweetness of cotton candy and raw sugar, with a red profile that reminds us of our favourite Kenyan coffees. It has a red currant sweetness, delicate florals and a distinct Kenyan like Spegetti-O long sweet finish. This coffee is memorable and one of our favourites on the cupping table this year.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003ePepe Jijon is an award winning producer and a world famous coffee farmer. His farm, Finca Soledad, is a community-oriented project where he and his family support and employ single mothers who have been abandoned by their husbands. Pepe only grows Typica Mejorada, Geisha and Sydra. The farm is very small with limited production, so we are again very thankful to have some of his coffee this year.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThe TyOxidator processing method is a variation of the washed method. First, the coffee is left to ferment aerobically in the open environment to promote an oxidated fermentation. The coffee is then pulped and fermented in a sealed tank in its mucilage for 48 hours before being washed. Afterwards, it is dried in both indirect and direct sunlight for 20 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eMejorado has become the gem of Ecuador. Although it’s certainly similar in name to Typica, Typica Mejorado is not related to this variety. It is now known to be a cross-pollination of Bourbon and Ethiopian Landrace.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45189356879916,"sku":null,"price":52.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/PepeJijonTy-Oxy.webp?v=1768012265"},{"product_id":"september-volcan-azul-typica-warm-anaerobic-costa-rica-200g","title":"September- Volcan Azul - Typica - Warm Anaerobic - Costa Rica 200g","description":"\u003cp\u003e\u003cspan\u003eRoasted 1\/6\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Typica\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Costa Rica\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Poás Volcano, Alajuela\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Warm Anaerobic\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 1500 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eHarvest\u003c\/span\u003e: 2025\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Alejo Castro\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Volcan Azul\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eIn the cup we get a deep sweet and complex profile of molasses and cola, cherry and juicy plum. This cup has a balanced citric acidity and a silky body with a long sugar finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eAlejo Castro is the fifth-generation descendant of renowned coffee pioneers Alejo C. Jimenez and Wilhelm Kahle. Alejo's ancestors planted some of the first specialty coffee plantations in the early 1900s with the aim to produce the best coffee in the world. With over 200 years of family tradition in trading specialty coffee, Alejo's mission for the farm has been exclusively focused on improving coffee quality while making a positive impact on the environment. The highly fertile volcanic soil combined with the mill's impeccable processing methods has produced a history of award - winning coffees in Costa Rica.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eAt Volcan Azul, larger lots are dried using a combination of patio drying and mechanical dryers, whereas raised beds are predominantly used for micro-lots. Notably, the patio drying occurs at an elevation of 1500 meters above sea level, where the cooler temperatures naturally slow down the drying process, enabling the beans' aromas to develop more fully and richly. For this lot, the coffee beans were initially dried on a patio for 3 days, followed by a refinement process in mechanical dryers for about 48 hours, achieving a precise final moisture content of 10.6%. As for the warm anaerobic processing, this Typica lot underwent 4 days of fermentation in tanks at a temperature of 22°C, until the beans reached a final brix level of 17.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eDespite its high susceptibility to diseases and lower yield (20-30% fewer coffee cherries than Bourbon), this variety is renowned for its exceptional cup quality. It is characterized by a clean, complex profile with a typically sweet taste and a broad range of flavor notes. However, it requires cultivation at high altitudes, preferably above 1600 meters above sea level—a condition that Volcan Azul's terroir perfectly meets.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Norma Supply Co.","offers":[{"title":"Default Title","offer_id":45189361500204,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/Volcan_Azul_Typica.webp?v=1768012580"},{"product_id":"september-bekele-yutute-jarc-74158-lactic-natural-ethiopia-250g","title":"September- Bekele Yutute - Jarc 74158 - Lactic Natural - Ethiopia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 2\/17\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis is our third featured coffee from Bekele Yutute, an award winning producer from the Bensa region of Ethiopia. This Lactic processed 74158 is vibrant, sweet, and tropical with citric acidity and coconut milk sweetness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: JARC 74158\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Ethiopia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Sidama\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Lactic Natural\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2350 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Bekele Yutute\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eIn the cup we taste juicy oranges, creamy coconut, and sweet honey. This coffee has a silky body and a lingering sweet finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eBekele Yutute is Ethiopia's 4th place Cup of Excellence Winner for 2024. Growing up around coffee producers in the Bensa region, Bekele learned how to grow high-quality JARC 74158, a common varietal for a lot of quality-focused farms. After deciding he wanted to handle the production and exportation of his high-quality lots himself, Bekele got his own exporting license in 2021.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eLactic Natural processing is a form of anaerobic processing, where oxygen has little to no interaction with the coffee cherries. After being hand-sorted, the coffee cherries are placed in sealed tanks. Without access to oxygen during this phase of processing, greater concentrations of lactic acid develops following the fermentation of the carbohydrates of the mucilage. The mucilage is a key component in this type of processing, as the mucilage provides an ideal environment for fermenting. The increased amounts of lactic acid result in a coffee with a well-defined body. Bekele currently focuses on sundried and anaerobic lots, supported by his brother-in-law and his nephew, Stephen.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eThe Jimma Agricultural Research Centre (JARC), one of Ethiopia's federal agricultural research centers, approved the release of 74158 in 1979. The variety originally came out of the Metu Bishari Selections taken from mother plants from the Metu Woreda (district) of the Illuababor zone. 74158 was selected and propagated for its high yield potential and resistance to coffee berry disease.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Norma Supply Co.","offers":[{"title":"250g","offer_id":45319205421100,"sku":null,"price":26.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20260224-073618.jpg?v=1771949562"},{"product_id":"september-eyder-martinez-caturra-washed-colombia-250g","title":"September- Eyder Martinez - Caturra - Washed - Colombia 250g","description":"\u003cp\u003e\u003cspan\u003eRoasted 2\/18\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003cul class=\"parameter-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eVariety\u003c\/span\u003e: Caturra\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eCountry\u003c\/span\u003e: Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRegion\u003c\/span\u003e: Aponte, Narino\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProcess\u003c\/span\u003e: Washed\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eAltitude\u003c\/span\u003e: 2000 - 2400 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eProducer\u003c\/span\u003e: Cabildo Aponte\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eFarm\u003c\/span\u003e: Various\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"par-name\"\u003eRoast Level\u003c\/span\u003e: Light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eIn the cup\u003c\/h2\u003e\n\u003cp\u003eIn the cup we taste juicy stone fruits like nectarines and plums, bright lime-aid, and florals reminiscent of jasmine. This coffee has a silky body and a sparkling juicy finish.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"clean-meter-wrapper\"\u003e\n\u003cdiv class=\"clean-meter\"\u003e\n\u003cspan class=\"meter-attribute eq1\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eAbout The Producer\u003c\/h2\u003e\n\u003cp\u003eEyder Martinez is a dear friend who works as the biochemical engineer for El Paraiso.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eProcessing\u003c\/h2\u003e\n\u003cp\u003eThis coffee is traditionally washed after selective sorting and depulping. The coffee was collectively produced by the Cabildo Aponte.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003eVariety\u003c\/h2\u003e\n\u003cp\u003eCaturra is a natural mutation of the Bourbon variety. It was discovered on a plantation in the state of Minas Gerais in Brazil sometime between 1915 and 1918. For decades, it was one of the most economically important coffees in Central America, to the extent that it was often used (and sometimes still is) and a \"benchmark\" against which new cultivars are tested. In Colombia, Caturra was thought to represent nearly half of the country's production until a government-sponsored program beginning in 2008 incentivized the renovation of over three billion coffee trees with the leaf-rust-resistant Castillo variety.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product-info-block\"\u003e\n\u003ch2\u003e\u003cbr\u003e\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Norma Supply Co.","offers":[{"title":"250g","offer_id":45319207223340,"sku":null,"price":24.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/files\/20260224-073648.jpg?v=1771949497"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0661\/0750\/6732\/collections\/JOSE_CUELLAR_GESHA-wpgj17xw.jpg?v=1741725517","url":"https:\/\/normasupply.co\/collections\/september.oembed?page=4","provider":"Norma Supply Co. ","version":"1.0","type":"link"}