{"title":"All Coffee","description":"","products":[{"product_id":"manhattan-sweet-valley-colombia","title":"Manhattan – Sweet Valley 250g | Colombia","description":"\u003cp data-start=\"538\" data-end=\"559\"\u003e\u003cstrong data-start=\"538\" data-end=\"559\"\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"368\" data-end=\"680\"\u003eSweet Valley is a distinctive coffee produced at the renowned \u003cstrong data-start=\"430\" data-end=\"445\"\u003ePotosí farm\u003c\/strong\u003e, part of the celebrated \u003cstrong data-start=\"470\" data-end=\"498\"\u003eCafé Granja La Esperanza\u003c\/strong\u003e group in Colombia. Originally discontinued, this coffee was revived in collaboration with CGLE, with processing and production redeveloped exclusively for Manhattan Coffee Roasters.\u003c\/p\u003e\n\u003cp data-start=\"682\" data-end=\"996\"\u003eThe lot is produced from the \u003cstrong data-start=\"711\" data-end=\"731\"\u003eColombia variety\u003c\/strong\u003e, a cultivar developed by Cenicafé by crossing Caturra with the Hybrido de Timor. Created to offer strong disease resistance while maintaining quality cup characteristics, this variety played an important role in helping Colombian producers combat coffee leaf rust.\u003c\/p\u003e\n\u003cp data-start=\"998\" data-end=\"1273\"\u003eFor this lot, the cherries undergo a \u003cstrong data-start=\"1035\" data-end=\"1070\"\u003e15-hour controlled fermentation\u003c\/strong\u003e before being transferred to a \u003cstrong data-start=\"1101\" data-end=\"1156\"\u003edehumidified drying environment for around 72 hours\u003c\/strong\u003e until fully dried. This careful processing helps develop the coffee’s vivid fruit character and signature sweetness.\u003c\/p\u003e\n\u003cp data-start=\"1275\" data-end=\"1473\"\u003eThe result is a lively, fruit-driven cup with notes of \u003cstrong data-start=\"1330\" data-end=\"1364\"\u003ecandy apple, plum and hibiscus\u003c\/strong\u003e, finishing with the juicy and vibrant character that has made Sweet Valley a favourite among Manhattan fans.\u003c\/p\u003e\n\u003cp data-start=\"908\" data-end=\"1000\"\u003eFreshly roasted by \u003cstrong data-end=\"963\" data-start=\"927\"\u003eManhattan Coffee Roasters in Rotterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":55435650072961,"sku":"MAN-SWEE-F-250","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/Image2.jpg?v=1773685229"},{"product_id":"nomad-coffee-chambaku-decaf-colombia","title":"NOMAD – Chambaku Decaf 250g | Colombia","description":"\u003cp data-start=\"538\" data-end=\"559\"\u003e\u003cstrong data-start=\"538\" data-end=\"559\"\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"158\" data-end=\"447\"\u003eChambakú Decaffeinated is produced by Felipe Restrepo at Finca Chambakú in Colombia, a long-standing partner of NOMAD Coffee. The processing has been refined with the introduction of mechanical silo drying, improving consistency, stability and clarity in the cup.\u003c\/p\u003e\n\u003cp data-start=\"449\" data-end=\"652\"\u003eThe result is a balanced and expressive decaf with a smooth, rounded profile. Rich notes of dark chocolate and muscovado sugar lead the cup, supported by a gentle acidity and a soft, structured body.\u003c\/p\u003e\n\u003cp data-start=\"654\" data-end=\"837\"\u003eComforting and easy to drink, it works particularly well with milk, finishing with a subtle hint of golden apple. A decaf that delivers far more depth and character than expected.\u003c\/p\u003e\n\u003cp data-start=\"908\" data-end=\"1000\"\u003eFreshly roasted by \u003cstrong data-start=\"927\" data-end=\"963\"\u003eNOMAD Coffee in Barcelona\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"NOMAD Coffee","offers":[{"title":"Default Title","offer_id":55520737264001,"sku":"NOM-CHA-D-250","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/ChambakudecafD.CO.DCF.jpg?v=1776032722"},{"product_id":"manhattan-coffee-brooklyn-250g-brazil-panama","title":"Manhattan – Brooklyn 250g | Brazil \u0026 Panama","description":"\u003cp data-start=\"538\" data-end=\"559\"\u003e\u003cstrong data-start=\"538\" data-end=\"559\"\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"24\" data-end=\"189\"\u003eBrooklyn is a blend that feels both comforting and quietly refined — built around the richness of Brazilian coffee but elevated by the elegance of Panamanian Geisha.\u003c\/p\u003e\n\u003cp data-start=\"191\" data-end=\"491\"\u003eThe foundation comes from Inacio Soares’ \u003cstrong\u003eanaerobic honey processed Catuai from Mata de Minas\u003c\/strong\u003e, bringing deep sweetness, praline richness and a creamy texture to the cup. Layered over the top is a \u003cstrong\u003ewashed Geisha from Finca Santa Teresa in Panama\u003c\/strong\u003e, adding delicate citrus clarity and a softer floral lift.\u003c\/p\u003e\n\u003cp data-start=\"493\" data-end=\"713\"\u003eThe result is smooth, approachable and expressive without becoming overly intense. Expect \u003cstrong\u003enotes of candied orange, praline and cream with a juicy, rounded mouthfeel\u003c\/strong\u003e that works beautifully across both espresso and filter.\u003c\/p\u003e\n\u003cp data-start=\"715\" data-end=\"801\"\u003eBehind the blend are two producers connected by a shared focus on quality and terroir.\u003c\/p\u003e\n\u003cp data-start=\"803\" data-end=\"1147\"\u003eIn Brazil, Inacio Soares returned to his family’s farm after his father became seriously ill, determined to prove that São Sebastião do Anta could produce exceptional specialty coffee despite long-held local skepticism. Through persistence and careful processing, Fazenda JS has become known for coffees with remarkable sweetness and structure.\u003c\/p\u003e\n\u003cp data-start=\"1149\" data-end=\"1360\"\u003eIn Panama, Finca Santa Teresa works with Geisha descended from the legendary Don Pache lineage, grown in the volcanic soils of Volcán, Chiriquí. Their coffees bring elegance, clarity and refinement to the blend.\u003c\/p\u003e\n\u003cp data-start=\"1362\" data-end=\"1470\"\u003eBrooklyn brings these two worlds together: \u003cstrong\u003ecomforting sweetness from Brazil, precision and lift from Panama\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"1362\" data-end=\"1470\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eFreshly roasted by \u003c\/span\u003e\u003cstrong data-end=\"963\" data-start=\"927\"\u003eManhattan Coffee Roasters in Rotterdam\u003c\/strong\u003e\u003cspan\u003e and imported to the UK by ROAST EDIT Co.\u003c\/span\u003e\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":55695176958337,"sku":"MAN-BROOK-E-250","price":12.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/Manhattan-coffee-brooklyn-brazil-panama.jpg?v=1779113643"},{"product_id":"dak-coffee-macaron-colombia","title":"DAK – Macaron 200g | Colombia","description":"\u003cp\u003eMacaron comes from Finca Las Flores in Pitalito, Huila, a family farm founded more than thirty years ago by Edilberto Vergara and Nubia Ayure. Today their sons, the brothers Johan and Diego Vergara, run its 14.5 hectares at 1,750 metres above sea level, with Diego overseeing production, fermentation and drying. This is the 2026 harvest.\u003c\/p\u003e\n\u003cp\u003eRed Bourbon is one of several varieties grown at Las Flores, alongside Tabi, Java, Maracaturra, Pink Bourbon, Geisha and Caturra Chiroso. For this lot, only ripe cherries measuring between 24 and 28° Brix are selected before processing begins.\u003c\/p\u003e\n\u003cp\u003eThe process is one of the most involved in DAK's range. The whole cherries are given a thermal shock and then fermented anaerobically for 60 hours. A 12-hour oxidation stage follows, then a further 24 hours of submerged anaerobic fermentation. A second thermal shock at 55°C comes next, before around 60 hours of mechanical drying with a dehumidifier. Every stage is controlled, and the whole sequence is built to deliver a specific profile that can be repeated from one harvest to the next.\u003c\/p\u003e\n\u003cp\u003eRaspberry, strawberry jam and buttercream lead the cup. It is big, juicy and seriously sweet, with a deep, jammy character from start to finish.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":55696782295425,"sku":"DAK-MAC-F-200","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-macaron-colombia.jpg?v=1779134523"},{"product_id":"dak-milky-cake-colombia","title":"DAK – Milky Cake 250g | Colombia","description":"\u003cp data-start=\"369\" data-end=\"427\"\u003e\u003cstrong data-start=\"538\" data-end=\"559\"\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003ePistachio, cardamom, vanilla cake and chai\u003c\/strong\u003e — Milky Cake is exactly what the name suggests, a dessert in a cup. It's an advanced fermentation Castillo \u003cstrong\u003egrown by Diego Bermudez\u003c\/strong\u003e at Finca El Paraiso, at 1,730 metres in Cauca, Colombia.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eThe profile was developed by DAK Coffee Roasters with Cata Export and Diego Bermudez, their sourcing partners in Colombia, and the processing is tightly controlled at every stage. The Castillo cherries go through a 48-hour anaerobic fermentation held at 20°C, followed by a thermal-shock wash. Drying is handled just as precisely — 34 hours at 35°C and 25% relative humidity, brought down to a grain moisture of 10 to 11%.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eIt's advanced, controlled-fermentation coffee at its most expressive — and \u003cstrong\u003eone of our own favourites\u003c\/strong\u003e, consistently among the most popular coffees we stock with specialty drinkers.\u003c\/p\u003e\n\u003cp data-start=\"908\" data-end=\"1000\"\u003eFreshly roasted by \u003cstrong data-start=\"927\" data-end=\"963\"\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":55791776268673,"sku":"DAK-MILKY-F-250","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-milky-cake-colombia.jpg?v=1781123623"},{"product_id":"people-possession-bpm-blueberry-pie-magic-blend-200g","title":"People Possession – BPM Blueberry Pie Magic {Blend} 200g","description":"\u003cp\u003e\u003cstrong\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBPM — Blueberry Pie Magic — belongs to People Possession's Chromatic Index blends, the three-letter series they build alongside their single-lot releases. It is assembled rather than sourced from one place: an Ethiopian component and a Colombian one, put together to arrive at a particular flavour rather than to represent a single farm or region.\u003c\/p\u003e\n\u003cp\u003eThe Ethiopian side is 74110, one of the improved selections developed by Ethiopia's Jimma Agricultural Research Center and now planted widely across the country's southern growing areas. The Colombian side is Caturra, a natural mutation of Bourbon and long one of the mainstays of Colombian coffee farming. One of the two components is processed as a washed coffee, with the fruit removed from the seed before drying. The other is co-fermented with red fruits.\u003c\/p\u003e\n\u003cp\u003eCo-fermentation means the fermentation is not left to the coffee cherry alone. Fruit goes into the tank alongside the coffee, and the sugars and acids it carries feed into the same microbial activity that would otherwise be working only on the cherry's own mucilage. The flavours that come out the other side are not ones the coffee would have produced by itself, which is the reason for doing it.\u003c\/p\u003e\n\u003cp\u003eBlueberry pie leads the cup, and it reads as cooked fruit rather than fresh — nearer the filling than the berry. Raspberry ripple ice cream follows, which is as much a texture as a flavour: a rounded, creamy body with a sharper line of berry running through it. Vanilla sits beneath both and holds the sweetness together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIMPORTANT!!: People Possession's coffees come in signature resealable cans. To reseal the can between brews, you'll need a \u003ca href=\"https:\/\/roastedit.co.uk\/products\/people-possession-reusable-lid\" title=\"People Possession reusable lid\"\u003eReusable Lid available here\u003c\/a\u003e or transfer your coffee into your own container.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003ePeople Possession in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"People Possession","offers":[{"title":"Default Title","offer_id":55816965980545,"sku":"PP-BPM-F-200","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/pp-blueberry-pie-magic-new-front.jpg?v=1789062211"},{"product_id":"manhattan-rosa-dominguez-125g-peru","title":"Manhattan – Rosa Dominguez Geisha 125g | Peru","description":"\u003cp\u003eRosa Dominguez Ramos farms her Geisha at 2,050 metres above sea level on her family's smallholding, Sufaypata, set in the Yanatile Valley of the Cusco region in Peru. The valley runs through a fold in the eastern Andes — a dramatic, humid corridor where elevation and equatorial latitude combine to produce extreme diurnal temperature swings. Cool nights slow the development of the coffee cherries, building complexity and density in the bean; the volcanic soils, shaped by millennia of Andean geology, supply minerals that translate directly into the cup.\u003c\/p\u003e\n\u003cp\u003eRosa's family were among the founding members of the Valleinca Association — Asociación Agraria Valle del Inca — a collective of 127 coffee-growing families who formalised their organisation around 2020. In doing so they gained organic certification and the ability to export directly, cutting out the intermediaries that had historically taken most of the margin from their coffees. The association's work focuses on production training, quality consistency, and building the traceability infrastructure that allows international buyers to source from individual producers rather than anonymous community lots.\u003c\/p\u003e\n\u003cp\u003eAt Sufaypata, irrigation comes from a natural stream that runs through the property. Throughout the farm, Pisonay trees punctuate the landscape — native Andean trees whose vivid reddish-orange blossoms mark the flowering season, providing year-round shade and contributing organic matter to the soil. These are the conditions — altitude, water source, shade, volcanic earth — that set the foundation for Geisha with the potential for extraordinary clarity.\u003c\/p\u003e\n\u003cp\u003eThe lot is processed using a double fermentation washed method: the cherries are depulped and fermented twice in succession before washing and drying, each fermentation stage developing fruit character while retaining the clean finish that washed processing is known for. The result in the cup is precise and layered: \u003cstrong\u003ered apple on the entry, clementine through the mid-palate, and a long finish with the soft sweetness of fudge\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eManhattan Coffee Roasters\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":55841543160193,"sku":"MAN-RDOM-F-125","price":24.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/manhattan-coffee-rosa-dominguez-peru.jpg?v=1782400074"},{"product_id":"dak-cream-donut-250g-colombia","title":"DAK – Cream Donut 250g | Colombia","description":"\u003cp\u003e\u003cstrong\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCream Donut is a yeast inoculated natural Caturra and Chiroso from Finca El Encanto in Pitalito, Colombia, developed in collaboration with Cata Export. \u003cstrong\u003eThis is advanced fermentation pushed to deliver a cup that is truly unique\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003eRather than relying on ambient fermentation, the cherries are inoculated with a specific yeast strain before processing begins, creating a controlled and repeatable flavour outcome. The cherries then ferment as a natural — whole fruit, skin on — with the yeast working through the entire fermentation period. Grown at 1650 metres, the result is a coffee with elevated sweetness, significant aromatic complexity, and a flavour profile that lands firmly in dessert territory.\u003c\/p\u003e\n\u003cp\u003eIn the cup: \u003cstrong\u003echocolate milk (Nesquik), cherry liqueur, and vanilla\u003c\/strong\u003e. Creamy, decadent, and intensely sweet. Works brilliantly as a straight espresso or as the base of a milk-based drink, where its richness plays against the dairy without needing any added sweetness.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":55849726345601,"sku":"DAK-CRDON-E-250","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-cream-donut-colombia.jpg?v=1782760270"},{"product_id":"dak-jazz-fruits-250g-ethiopia","title":"DAK – Jazz Fruits 250g | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eJazz Fruits is DAK Coffee Roasters' entry-level espresso from Ethiopia — a natural community lot from Bensa, Sidama, processed in collaboration with Daye Bensa under the Iron Lion lot name. DAK describe it as one of the best picks they've made in terms of price-to-quality, and the profile bears that out: juicy, fruity, and expressively approachable.\u003c\/p\u003e\n\u003cp\u003eDaye Bensa is an exporter working in Sidama, specialising in community lots that bring together smallholder farmers from a single area into one traceable lot. The Iron Lion lot sources its cherries from the Bensa area at an altitude of 2000 metres, where local landrace varieties are grown.\u003c\/p\u003e\n\u003cp\u003eNatural processing means the whole cherry dries with the bean inside before the dried fruit is removed.\u003c\/p\u003e\n\u003cp\u003eIn the cup: \u003cstrong\u003estone fruits and berries at the front, white chocolate sweetness at the base, and a creamy mouthfeel\u003c\/strong\u003e that carries everything together.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":55849726476673,"sku":"DAK-JAZZ-E-250","price":13.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-jazz-fruits-ethiopia.jpg?v=1782760252"},{"product_id":"nomad-timbuyacu-250g-peru","title":"NOMAD – Timbuyacu 250g | Peru","description":"\u003cp\u003e\u003cstrong\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"22:1-22:438;1536-1973\"\u003eTimbuyacu is NOMAD Coffee's washed Peruvian espresso from Alfonso's family farm in the Colasay district — a coffee picked out specifically to anchor NOMAD's house range: sweet, easy-drinking and never overdone, the kind of lot that works as a daily pour rather than a special occasion. The name itself comes from Quechua — Timbu (boiling) and Yacu (water) — after a spring on the farm where the water rises as though it were on the boil.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"24:1-24:924;1975-2898\"\u003eThe farm has been in the same family for generations, tracing back to Alfonso's grandmother, Eleodora Mori de Ibérico, through to Alfonso himself today, who now runs the growing, sale and export side of the business. Several distinct plots make up the property — among them Vista Hermosa, El Mirador, Alto Timbuyacu and Las Peñas — and this lot comes specifically from El Pante, named for the native Pante trees scattered through it. Regenerative practices run through the whole operation: organic matter and agroforestry to rebuild degraded soil, and hands-on management from germination through to post-harvest. NOMAD's relationship with the farm came together through Sucafina, whose Sofie put the two in touch after noticing how closely Alfonso's values around quality, people and environment lined up with NOMAD's own — Sucafina has since helped finance and import the lot directly.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"26:1-26:255;2900-3154\"\u003eThe variety is Colasay Bourbon, a local Arabica that growers in the district call Bourbon for its appearance, though genetic testing points instead to a mutation or local cross closer to Catimor — minus the vegetal, astringent edge that family can carry.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"28:1-28:298;3156-3453\"\u003eProcessing is washed: cherries are hand-selected and pulped through a drum pulper, fermented for 18 to 24 hours, then washed clean. The parchment dries slowly on raised beds and patios over 15 to 20 days, turned regularly, before resting on the farm for around 60 days ahead of milling and export.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"30:1-30:157;3455-3611\"\u003eIn the cup, nutty, hazelnut-led notes sit alongside pear and plum, rounding out into cocoa powder and toffee sweetness, with mild acidity and a medium body.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"32:1-32:90;3613-3702\"\u003eFreshly roasted by \u003cstrong\u003eNOMAD Coffee in Barcelona\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"NOMAD Coffee","offers":[{"title":"Default Title","offer_id":55896717164929,"sku":"NOM-TIMB-E-250","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/nomad-timbuyacu-peru-E.PE.TIMB.jpg?v=1783609975"},{"product_id":"dak-cassis-250g-kenya","title":"DAK – Cassis 250g | Kenya","description":"\u003cp data-start=\"369\" data-end=\"427\"\u003e\u003cstrong data-start=\"538\" data-end=\"559\"\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"158:1-158:390;8160-8549\"\u003eCassis is the second Kenyan lot DAK have brought in this season, and it's a jammy, fruit-forward one — the name is barely an exaggeration. It's a washed field blend from the Rungeto Farmers Cooperative Society, on the slopes of Mount Kenya in Kirinyaga County, sourced from smallholder growers around the long-running Karimikui factory, which has been processing cherries there since 1966.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"160:1-160:467;8551-9017\"\u003eCoffee is a relatively recent arrival in this part of Kenya — tea has traditionally been the area's main crop — but the region's volcanic soil and altitude approaching 1,800 metres have proven well suited to it. Rather than a single varietal, this lot is a classic Kenyan field blend: SL-28 and SL-34, the varieties Kenyan coffee built its reputation on, alongside the newer, more disease-resistant Ruiru 11 and Batian, all grown side by side and processed together.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"162:1-162:413;9019-9431\"\u003eThe washing itself follows the region's traditional method — cherries hand-sorted, pulped, fermented in tanks, then run through washing channels before finishing on raised drying beds, where air circulates underneath the beans as they dry. It's a labour-intensive approach, and it's a large part of why coffees from this part of Kenya read as cleaner and more intense than washed coffees from most other origins.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"164:1-164:540;9433-9972\"\u003eI\u003cstrong\u003en the cup, expect dark, saturated fruit — think blackcurrant and cassis liqueur rather than fresh berries — layered with rhubarb tartness and a pomegranate-like brightness underneath\u003c\/strong\u003e. The acidity here isn't shy; it's what gives the fruit its lift and stops the cup from ever feeling flat or one-note. As a new harvest lot, freshly landed, this fruit character will be at its most vivid right now.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" data-sourcepos=\"166:1-166:669;9974-10642\"\u003eKenya's cooperative system, of which Rungeto is a part, works differently from the single-estate model common in Central America — cherries from dozens of smallholder plots around Karimikui are pooled and processed together at the shared factory, which is part of why field blends like this one, rather than single-varietal lots, are the norm here rather than the exception. It also means quality depends heavily on the cooperative's own standards and the factory's processing discipline, which \u003cstrong\u003eKirinyaga has built a strong reputation for over decades\u003c\/strong\u003e. Buying a Kenyan field blend like this is as much a bet on the cooperative and the factory as it is on any one farm.\u003c\/p\u003e\n\u003cp data-end=\"1000\" data-start=\"908\"\u003eFreshly roasted by \u003cstrong data-end=\"963\" data-start=\"927\"\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":55923528761729,"sku":"DAK-CASSIS-F-250","price":14.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-cassis-kenya.jpg?v=1784145770"},{"product_id":"tanat-nestor-lasso-estate-1-200g-colombia","title":"TANAT – Nestor Lasso [Estate Washed] 200g | Colombia","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\" data-sourcepos=\"58:1-58:500;3223-3722\"\u003eNestor Lasso has become one of TANAT's most reliable names out of Colombia, and it's not hard to see why. He's part of a third generation of coffee growers at El Diviso, in Pitalito, Huila — a farm he runs alongside his brother Adrián — but there's nothing traditional about his approach. \u003cstrong\u003eLasso has built an international reputation on treating fermentation as a variable to be engineered with precision\u003c\/strong\u003e, not a step to be left to chance, and this lot shows that discipline from the very first stage.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\" data-sourcepos=\"60:1-60:703;3724-4426\"\u003eBefore the cherries ever reach a dryer, they go through an unusually deliberate sequence. They're first sorted in water to remove anything underripe or damaged, then hand-inspected and disinfected. From there, they sit through a 24-hour oxidation phase before depulping — a step that starts shaping the cup's structure before fermentation has even begun. What follows is a controlled 72-hour anaerobic fermentation, sealed away from oxygen specifically to draw out aromatic complexity that a standard washed process wouldn't reach. Only after all of that does the coffee get washed and laid out in the sun to dry, a process that takes around ten days to bring the beans down to a stable moisture point.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\" data-sourcepos=\"62:1-62:511;4428-4938\"\u003eThe variety here is a blend of Castillo and Caturra, grown above 1,750 metres — solid, dependable genetics rather than anything exotic, which suits a lot built around processing rather than varietal rarity. In the cup, that shows up as warmth rather than sharpness: \u003cstrong\u003ehazelnut and dried apricot up front, with a peach note that carries through into the finish\u003c\/strong\u003e. It's roasted with espresso specifically in mind, medium in profile, built to hold its shape through milk without losing the fruit character underneath.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\" data-sourcepos=\"64:1-64:233;4940-5172\"\u003eIf you're curious what Lasso's fermentation work is capable of but want somewhere approachable to start, this is it — less extreme than some of his more experimental lots, but still carrying real complexity for an everyday espresso.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\" dir=\"ltr\" data-sourcepos=\"66:1-66:80;5174-5253\"\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":55978390389121,"sku":"TAN-NESEST1-E-200","price":13.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-nestor-lasso-estate-washed.jpg?v=1784996750"},{"product_id":"people-possession-pfx-prime-flavor-experience-blend-200g","title":"People Possession – PFX Prime Flavor Experience {Blend} 200g","description":"\u003cp\u003ePFX is one of People Possession's house blends, built by pairing a Ugandan washed lot with a Colombian co-fermented lot rather than sourcing a single origin and process. Ugandan SL14 and SL28 bring a clean, structured washed base — those varieties, originally bred in Kenya, have found a strong second home in Uganda's high-altitude growing regions — while the Colombian Castillo component is co-fermented with yellow fruit, a technique that introduces additional fruit sugars and enzymes into the fermentation tank alongside the cherries themselves to push the final cup toward more overt fruit character than either variety would produce on its own.\u003c\/p\u003e\n\u003cp\u003eBlending a straightforward washed lot against a co-fermented one is a deliberate way of managing intensity — the washed component keeps the cup from tipping into something overly sweet or novelty-driven, while the co-fermentation does the work of adding brightness and top-note complexity. It's the kind of blend that only really makes sense once you've tasted what each half contributes separately.\u003c\/p\u003e\n\u003cp\u003eIn the cup, that balance comes through clearly: peach lemonade sits at the front, moving into an iced-tea-like body, with white nectarine rounding out the finish. It reads as refreshing and drinkable rather than heavy — a blend built for approachability without giving up the fruit-forward character People Possession is known for.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIMPORTANT!!: People Possession's coffees come in signature resealable cans. To reseal the can between brews, you'll need a \u003ca href=\"https:\/\/roastedit.co.uk\/products\/people-possession-reusable-lid\" title=\"People Possession reusable lid\"\u003eReusable Lid available here\u003c\/a\u003e or transfer your coffee into your own container.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003ePeople Possession in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"People Possession","offers":[{"title":"Default Title","offer_id":55978435871105,"sku":"PP-PFX-F-200","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/pp-prime-flavour-experience-pfx.jpg?v=1789241879"},{"product_id":"people-possession-wwe-wild-watermelon-experience-blend-200g","title":"People Possession – WWE Wild Watermelon Experience {Blend} 200g","description":"\u003cp\u003eWWE blend combines Caturra and Catuai — two of the most established, dependable varieties across Central and South America — with a co-fermentation process built specifically around watermelon. Co-fermenting with fruit means introducing the fruit itself into the fermentation tank alongside the coffee cherries, letting its sugars and enzymes interact with the coffee during fermentation rather than simply flavouring it afterward — a technique that's become one of People Possession's signatures across several of their blends.\u003c\/p\u003e\n\u003cp\u003eThe result leans hard into a single, clear flavour idea rather than layering multiple fruit notes: watermelon candy up front, moving through yellow melon into a soft guava finish. It's a fully washed base underneath that fruit character, which keeps the cup clean rather than letting the co-fermentation push it toward something cloying — the washed process does the structural work, and the watermelon co-fermentation supplies the personality.\u003c\/p\u003e\n\u003cp\u003eCaturra and Catuai are both natural mutations of Bourbon, chosen historically for their compact growth and reliable yields rather than any particular flavour distinction — which makes them a sensible, low-drama base for a blend that's meant to showcase the fermentation technique rather than the varietal itself.\u003c\/p\u003e\n\u003cp\u003eThis is a coffee built to be genuinely fun.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIMPORTANT!!: People Possession's coffees come in signature resealable cans. To reseal the can between brews, you'll need a \u003ca title=\"People Possession reusable lid\" href=\"https:\/\/roastedit.co.uk\/products\/people-possession-reusable-lid\"\u003eReusable Lid available here\u003c\/a\u003e or transfer your coffee into your own container.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003ePeople Possession in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"People Possession","offers":[{"title":"Default Title","offer_id":55978435969409,"sku":"PP-WWE-F-200","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/pp-wild-watermelon-experience-wwe-front.jpg?v=1785007295"},{"product_id":"people-possession-inmaculada-fellow-farms-papayo-200g-colombia","title":"People Possession – Inmaculada Fellow Farms [Papayo Natural] {Filter} 200g | Colombia","description":"\u003cp\u003eThe Holguín-Ramos family farms under the Inmaculada Fellow Farms banner in Valle del Cauca, at altitudes ranging from 1,700 up to 2,000 metres — a broad enough spread that lots from this project can vary noticeably year to year depending on which parcels go into a given harvest. This particular lot is built around Papayo, a variety that's still uncommon enough in Colombia that most drinkers won't have encountered it outside a handful of experimental-focused farms.\u003c\/p\u003e\n\u003cp\u003ePapayo is processed here as a natural — cherries dried whole rather than pulped first, letting the fruit's sugars ferment slowly against the parchment throughout drying. That slower, fruit-in-contact fermentation is what tends to produce the dessert-like, confectionery character naturals are prized for, and it shows clearly in this lot's profile.\u003c\/p\u003e\n\u003cp\u003eIn the cup: vanilla milkshake leads, thick and sweet rather than subtle, with raspberry providing a tart counterpoint and an orange-chocolate-chip note rounding out the finish — genuinely more like a dessert than a typical fruited natural. It's an unusually specific and playful flavour combination for a single lot, and one that leans firmly into what natural processing does best rather than trying to mask it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIMPORTANT!!: People Possession's coffees come in signature resealable cans. To reseal the can between brews, you'll need a \u003ca href=\"https:\/\/roastedit.co.uk\/products\/people-possession-reusable-lid\" title=\"People Possession reusable lid\"\u003eReusable Lid available here\u003c\/a\u003e or transfer your coffee into your own container.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003ePeople Possession in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"People Possession","offers":[{"title":"Default Title","offer_id":55978436919681,"sku":"PP-PAPAYO-F-200","price":17.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/pp-inmaculada-ff-papayo-natural-filter-colombia.jpg?v=1785008905"},{"product_id":"tanat-cgle-potosi-100g-colombia","title":"TANAT – CGLE Potosi [Sidra Natural] 100g | Colombia","description":"\u003cp\u003eCafé Granja La Esperanza was founded in 1945 by Juan Antonio Herrera and Blanca Ligia Correa, and is now run by their descendants Rigoberto and Luis Herrera. The farm has built a reputation as one of Colombia's more technically ambitious producer groups — among other things, it was one of the first to introduce Geisha to the country, and has kept experimenting since with honey, natural, and extended-fermentation processing.\u003c\/p\u003e\u003cp\u003eThis lot comes from Finca Potosí itself — the original 52-hectare farm in Caicedonia, in the Cauca Valley, where the Herrera family's coffee business began. It's grown between 1,400 and 1,860 metres and planted to Sidra, a variety that's still relatively unusual to see on its own rather than folded into a blend. Processing is natural, with the cherries given a controlled fermentation of 18 to 50 hours depending on the profile Café Granja La Esperanza is aiming for — this lot, from the 2025 harvest, scored 88.\u003c\/p\u003e\u003cp\u003eThe cup opens with a vinous, structured acidity, closer to what you'd expect from a well-made natural wine than a typical washed coffee, and it's balanced by a sweetness substantial enough to keep that acidity from ever feeling sharp. Wild cherry comes through first — juicy rather than jammy — followed by red plum and blackberry, which give the cup real depth without tipping into heaviness. The finish is where it lingers longest: long and enveloping, with chocolate notes emerging late and rounding the whole cup out.\u003c\/p\u003e\u003cp\u003eBody-wise, it's creamy rather than thin, and that combination of structure, fruit, and a chocolate-leaning finish is something of a signature for Granja La Esperanza's naturals more broadly — this lot reads as a clear example of their house style rather than an outlier.\u003c\/p\u003e\u003cp\u003eWorth having if you want a natural that leans structured and wine-like rather than simply sweet.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":55978437017985,"sku":"TAN-POTOSI-F-100","price":19.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-CGLE-Potosi-sidra-natural-colombia.jpg?v=1785011241"},{"product_id":"tanat-elto-elora-200g-ethiopia","title":"TANAT – Elto Elora [Anaerobic 72h] 200g | Ethiopia","description":"\u003cp\u003eElto Coffee is the couple's own label, run by Eliyas Dukamo and Atiklit Dejene from Sidama Bensa — this particular lot is produced under Alo Coffee, a sister label of theirs, from parcels sitting at 2,200 metres, high enough that slow cherry development is baked into the coffee before processing even starts. The varieties are 74112 and 74110, two of the JARC-developed cultivars that have become closely associated with Sidama and Guji's more distinctive lots over the last decade.\u003c\/p\u003e\n\u003cp\u003eProcessing here is a 72-hour natural anaerobic fermentation: cherries are picked at full ripeness and sealed into airtight tanks before drying, rather than laid out to dry immediately as a standard natural would be. Sealing out oxygen for that long changes how the sugars in the cherry mucilage break down, and it tends to push a natural's fruit character toward something brighter and more precise rather than simply heavier — which shows clearly here. After fermentation, the coffee is dried slowly on raised African beds.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe cup is genuinely vivid: bright, juicy acidity carried by mandarin and star fruit up front, moving into a delicate strawberry-flower florality in the middle, and finishing zesty and luminous with pomelo\u003c\/strong\u003e. It reads as an explosive, fruit-driven cup rather than a subtle one — closer to biting into the fruit itself than tasting a suggestion of it.\u003c\/p\u003e\n\u003cp\u003eThis is a coffee for people who want their Ethiopian naturals to lead with brightness and precision rather than heavy stone-fruit sweetness. It's from the 2025 harvest and scored 88.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":55978437149057,"sku":"TAN-ELORA-F-200","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-elto-alora-anaerobic-72hr-ethiopia.jpg?v=1785012291"},{"product_id":"tanat-finca-zarza-200g-colombia","title":"TANAT – Finca Zarza [Pacamara Advanced Washed] 200g | Colombia","description":"\u003cp\u003eFinca Zarza, in Huila, is run by brothers Jhonatan and Johan Gasca, and has become one of the more talked-about names in competition-grade Colombian coffee — Jonathan Gasca was one of the producers 2025 World Barista Champion Jack Simpson worked with directly on unique processing methods for his competition coffees, and coffee from Finca Zarza was used in the winning routine. This particular lot won't necessarily be the exact one that made it into that routine, but it comes from the same farm and the same processing programme.\u003c\/p\u003e\u003cp\u003eThe variety is Pacamara — a naturally large-beaned cross of Pacas and Maragogype first developed in El Salvador, prized for combining big cup volume with real clarity when processing is handled carefully. Grown between 1,550 and 1,800 metres, it's put through what Zarza calls an \"advanced washed\" process — the farm's own term for a washed method that pushes past a standard washed process for extra aromatic intensity while keeping the clean structure washed coffees are known for.\u003c\/p\u003e\u003cp\u003eIn the cup: raspberry, hibiscus and rose tea — a floral, red-fruit profile with real clarity, characteristic of the farm's more experimental washed lots.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":55978437345665,"sku":"TAN-ZARZA-F-200","price":20.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-finca-zarza-pacamara-advanced-washed-colombia.jpg?v=1785012935"},{"product_id":"tanat-rumudamo-200g-ethiopia","title":"TANAT – Rumudamo [Natural] 200g | Ethiopia","description":"\u003cp\u003eRumudamo is a well-known station in Sidama, and this lot is grown at 2,200 metres using the 74112 variety — one of the JARC selections that's become closely associated with the clean, fruit-forward style Sidama has built its reputation on. Rumudamo processes both natural and washed lots each season; this is the natural side of that split, with cherries dried whole rather than pulped first, letting the fruit ferment slowly against the parchment all the way through drying.\u003c\/p\u003e\u003cp\u003eThat slower, fruit-in-contact drying is what gives naturals their layered, fruit-driven character, and it comes through cleanly here without tipping into the heavier, more fermented register some naturals lean toward. Peach and wild berries lead the cup, with a fig note settling in behind them and rounding out the finish — a naturally sweet, fruit-forward profile rather than an overtly boozy or funky one.\u003c\/p\u003e\u003cp\u003eIt's a well-executed, unfussy Sidama natural rather than an experimental one — no extended anaerobic holds, no elaborate fermentation staging, just a straightforward drying process applied to a variety and altitude that were already working in its favour. That makes it a good everyday filter option: approachable, clean, and genuinely fruity. It's from the 2025 harvest and scored 88.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":55978437411201,"sku":"TAN-RUMUDAMO-F-200","price":16.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-rumudamo-natural-ethiopia.jpg?v=1785013054"},{"product_id":"tanat-nestor-lasso-typica-mejorado-natural-200g-colombia","title":"TANAT – Nestor Lasso [Typica Mejorado Natural] 200g | Colombia","description":"\u003cp\u003eNestor Lasso grows this lot on his El Diviso farm in Pitalito, Huila, above 1,750 metres. Typica Mejorado is genuinely rare in Colombia — genetic testing has identified it as a cross between Bourbon and an Ethiopian landrace, which explains a cup profile that borrows from both sides of that lineage: Bourbon's fuller sweetness alongside the more aromatic, floral complexity typically associated with African varieties. The grains themselves are elongated and unusually dense, with a high sugar content that becomes especially relevant once fermentation begins.\u003c\/p\u003e\u003cp\u003eLasso puts this variety through a controlled natural anaerobic process, sealing whole cherries away from oxygen to let that high sugar content ferment slowly and develop complexity before drying — the same meticulous, precision-first approach that defines his other lots, just applied to preserve the cherry's fruit rather than washing it away. It's exactly the kind of technical, deliberate work that's made Lasso and El Diviso a name TANAT keeps coming back to.\u003c\/p\u003e\u003cp\u003eIn the cup, that combination of rare variety and careful natural processing shows up as a genuinely striking profile: blackberry, raspberry, black cherry, violet and watermelon, layered rather than one-note — floral, fruity, and a little exotic all at once. It's a technically accomplished coffee at a price that's still accessible for what it represents in the variety alone.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":55978437575041,"sku":"TAN-NESMENAT-F-200","price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-nestor-lasso-typica-mejorado-natural.jpg?v=1785013660"},{"product_id":"manhattan-el-vergel-decaf-250g-colombia","title":"Manhattan – El Vergel Decaf 250g | Colombia","description":"\u003cp\u003eEl Vergel Decaf is back on the list, and it remains one of the more convincing arguments that decaf doesn't have to mean a flavour compromise. This lot comes from El Vergel Estate in Tolima, Colombia, and goes through the EA Sugarcane Decaffeination Method — a process that strips out the caffeine using no synthetic chemicals, which means the coffee holds onto far more of its original character than older decaffeination methods typically allow.\u003c\/p\u003e\n\u003cp\u003eThe farm itself has a story worth knowing. El Vergel began life in 1995 as an avocado operation, run by the parents of the Bayter family, and for over a decade that's exactly what it was — eventually becoming one of Colombia's most productive avocado farms. Everything changed in 2006, when disease wiped out avocado prices and forced a rethink. Between 2009 and 2010, Martha Bayter made the decision to diversify into coffee, planting Catimor, Red Caturra and Yellow Caturra while learning an entirely new crop from scratch.\u003c\/p\u003e\n\u003cp\u003eWhat followed was a steady climb into specialty territory. The family taught themselves pulping and fermentation, and a chance connection with Nelson Moya — a coffee enthusiast who introduced them to proper processing equipment — pulled them further into the world of specialty coffee. Their work earned Rainforest certification through Colombia's Federación Nacional de Cafeteros between 2014 and 2015, and by 2016 they'd met Miguel Jimenez, a specialist who helped them plant Geisha, Java, Pacamara, Red Bourbon and Laurina alongside their existing Caturra. The first harvests of those varieties came in 2017.\u003c\/p\u003e\n\u003cp\u003eEl Vergel has kept modernising ever since. 2018 brought advanced natural processing methods — aerobic and anaerobic fermentations — along with dedicated storage silos, positioning the farm firmly among Colombia's quality-focused producers. Today the Bayter family runs ongoing research into bacteria and yeast management to fine-tune fermentation, and they've earned a genuine first: El Vergel is recognised as the first coffee farm in Colombia to develop the Koji fermentation process, a technique that's reshaped how some of their green coffee is produced. The farm now grows more than 28 distinct coffee varieties.\u003c\/p\u003e\n\u003cp\u003eThis particular lot is built from Red and Yellow Caturra, grown at 1,450 MASL, and processed as a Natural before undergoing the sugarcane decaffeination. \u003cstrong\u003eIn the cup, expect sweet baked apple, prunes and dark chocolate, with a silky, smooth mouthfeel.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eManhattan Coffee Roasters in Rotterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":55978564157825,"sku":"MAN-VERGEL-D-250","price":13.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/manhattan-El_Vergel_Decaf.jpg?v=1785014002"},{"product_id":"manhattan-shoondhisa-250g-ethiopia","title":"Manhattan – Shoondhisa 250g | Ethiopia","description":"\u003cp\u003eShoondhisa is one of those coffees that makes the case for Guji on its own terms — a naturally processed lot with enough range to work as filter or espresso, which isn't something you can say about every Ethiopian natural. In the cup it leans into a round, generous mouthfeel, carrying berry compote and strawberry juice alongside a gentler thread of white sugar sweetness running underneath.\u003c\/p\u003e\n\u003cp\u003eThe coffee comes from Sookoo Coffee, a station founded in 2018 by brothers Ture Waji and Assefa. Based in Odo Shakiso, in the Oromia region, Sookoo has built its reputation on close relationships with the surrounding Kebeles — smaller administrative communities that each supply cherry with its own distinct character depending on elevation, soil and microclimate. This particular lot comes specifically from the Shoondhisa Kebele, which lends the coffee its name.\u003c\/p\u003e\n\u003cp\u003eThe varieties here are Gibirinna 74110 and Serto 74112 — both developed by the Jimma Agricultural Research Center back in 1974, originally selected for their resistance to coffee berry disease. It's a reminder that a lot of what reads as \"heirloom\" Ethiopian coffee actually has a documented breeding history behind it, even if the varieties have circulated informally for decades since. After picking, the cherries are dried naturally on raised beds — the slower, more controlled version of natural processing that tends to produce cleaner, more consistent sweetness than ground-drying.\u003c\/p\u003e\n\u003cp\u003eGrown at 2,173 MASL, well into the altitude range that tends to reward growers with more complexity and structure, this lot is a solid showcase of what Sookoo Coffee — and Ture Waji's specific approach to sourcing and processing — brings to Guji's increasingly well-regarded coffee scene. It's a coffee built to be versatile: brew it as a bright, juicy filter and the berry compote and strawberry juice notes come through clearly.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eManhattan Coffee Roasters in Rotterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":55978564288897,"sku":"MAN-SHOON-F-250","price":13.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/manhattan-shoondhisa-ethiopia.jpg?v=1785014452"},{"product_id":"manhattan-los-patios-watermelon-castillo-250g-colombia","title":"Manhattan – Los Patios Watermelon Co-Ferment 250g | Colombia","description":"\u003cp\u003eLos Patios is the result of a genuinely deliberate piece of coffee R\u0026amp;D — sourced through The Coffee Quest and developed specifically to push Castillo somewhere it doesn't normally go. Castillo has a reputation for being a robust, reliably productive variety with a fairly traditional cup profile; this lot takes that base and layers in a bright watermelon fruit character through fermentation, aiming for something more playful without losing the variety's underlying structure.\u003c\/p\u003e\n\u003cp\u003eThe technique itself is precise: the cherries are fermented with a watermelon concentrate for two full days, a process designed to let the coffee absorb the fruit's character during that window. Once the fermentation and absorption phase wraps up, the coffee is drained and moved into mechanical silos, where it dries for eight straight days under constant monitoring and rotation — a level of control that's aimed squarely at even, consistent drying rather than leaving anything to chance.\u003c\/p\u003e\n\u003cp\u003eBehind the process is Los Patios itself, a processing facility established in June 2022 that's grown into more than just a place cherries pass through — it functions as a hub for collaboration with local producers and a testing ground for new processing ideas. Since April 2023, the site has run a dedicated Research \u0026amp; Development team, and this watermelon-fermented Castillo is one of the clearer examples of what that team has been working on: projects aimed at lifting cupping scores and building distinctive, repeatable flavour profiles using proprietary fruit concentrates alongside more traditional coffee character.\u003c\/p\u003e\n\u003cp\u003eThe project is led by Juliana Serna and Alberto Gutierrez, whose focus has been on turning experimental processing into something consistent enough to scale and revisit — not just a one-off novelty lot. Grown in Huila between 1,600 and 1,900 MASL, this Castillo carries \u003cstrong\u003emelon, grapefruit cordial and purple Fruittella in the cup — a genuinely unusual, fruit-forward profile\u003c\/strong\u003e for a variety that doesn't always get this kind of experimental treatment. Suitable for filter brewing.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eManhattan Coffee Roasters\u003c\/strong\u003e in Rotterdam and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":55978564387201,"sku":"MAN-LOSPAW-F-250","price":30.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/manhattan-los-patios-watermelon-colombia.jpg?v=1785144308"},{"product_id":"dak-blueberry-beats-250g-ethiopia","title":"DAK – Blueberry Beats 250g | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBlueberry Beats comes from the Baturo washing station in the Bura area of Ethiopia’s Sidama region. It’s grown at an unusually high 2,360–2,440 metres above sea level, and the lot is made up of heirloom varieties — the mix of local landraces long grown across this part of southern Ethiopia rather than a single named cultivar.\u003c\/p\u003e\n\u003cp\u003eThe process is anaerobic natural: whole cherries are sealed in tanks for a period of fermentation before being moved out to dry, rather than going straight onto raised beds after picking.\u003c\/p\u003e\n\u003cp\u003eIn the cup it’s distinctly fruity — blueberry and strawberry jam sit alongside vanilla and a broader ripe, almost stewed-fruit character. A lively, sweetness-forward filter coffee.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":56066098397569,"sku":"DAK-BLUEBEAT-F-250","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-blueberry-beats-ethiopia.jpg?v=1790775129"},{"product_id":"nomad-bombe-natural-250g-ethiopia","title":"NOMAD – Bombe Natural 250g | Ethiopia","description":"\u003cp\u003eBombe is a coffee NOMAD come back to every year, and this is the natural-processed espresso roast of it. It comes from the Ayla station in Ethiopia's Sidamo region, run by Testi Specialty Coffee, sitting at 1950 to 2000 metres above sea level. Roughly 800 smallholder farmers deliver cherry to the station, most of them working plots of around half a hectare — small enough that the coffee in any given bag represents a great many separate farms rather than one estate's decisions.\u003c\/p\u003e\n\u003cp\u003eThe varieties are JARC 74110 and 74158, two of the selections released by Ethiopia's Jimma Agricultural Research Center. The processing is natural — the cherry is dried whole, with the fruit left on the seed throughout.\u003c\/p\u003e\n\u003cp\u003eTasting notes of candied fruit, pomegranate and hops. Behind those come blueberries, milk chocolate and dates, with a creamy body and a juicy acidity.\u003c\/p\u003e\n\u003cp\u003eNOMAD's bag code for this one is E.ET.NBOM.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eNOMAD Coffee in Barcelona\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"NOMAD Coffee","offers":[{"title":"Default Title","offer_id":56211481231745,"sku":"NOM-BOMBE-E-250","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/nomad-coffee-bombe-natural-ethiopia.jpg?v=1788442925"},{"product_id":"dak-cosmo-plum-250g-colombia","title":"DAK – Cosmo Plum 250g | Colombia","description":"\u003cp\u003eCosmo Plum is a collective lot rather than a single farm's coffee — cherry harvested around Buesaco in Nariño, from farms sitting between 1600 and 2000 metres on volcanic soil. It exists because of the work DAK do with Fusion Coffee Exporters and Nordic Approach, who assemble lots like this one out of many small deliveries.\u003c\/p\u003e\u003cp\u003eThe processing is honey, and that is where the character comes from: mucilage left on the seed during drying, building the sweetness and the jammy quality that runs through the cup.\u003c\/p\u003e\u003cp\u003eThe notes are purple plum, grapes and brown sugar — dark fruit rather than bright, with a sweetness that holds up under milk.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":56211973767553,"sku":"DAK-COSMO-E-250","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-cosmo-plum-colombia.jpg?v=1788448624"},{"product_id":"dak-the-alchemist-espresso-2025-harvest-250g-rwanda","title":"DAK – The Alchemist 250g | Rwanda","description":"\u003cp\u003eThe Alchemist comes from Gasharu Farms in Nyamasheke, in Rwanda's Western Province, grown at 1750 metres.\u003c\/p\u003e\n\u003cp\u003eThe variety is Red Bourbon and the processing is anaerobic natural: cherry fermented sealed and without oxygen, then dried whole in the fruit.\u003c\/p\u003e\n\u003cp\u003eTasting notes of tropical fruits, ripe fruits and cacao nibs. \u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":56211979829633,"sku":"DAK-ALCH-E-250","price":13.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-alchemist-rwanda_185f57e4-6141-4989-ae14-65b9bd541c88.jpg?v=1788447507"},{"product_id":"manhattan-rio-dulce-geisha-125g-colombia","title":"Manhattan – Rio Dulce Geisha 125g | Colombia","description":"\u003cp\u003eRío Dulce comes from Finca Las Marías in Pijao, in the Quindío department of Colombia, where José Giraldo grows Geisha between 1900 and 2050 metres.\u003c\/p\u003e\u003cp\u003eThe processing is where this coffee earns its reputation, and it is unusually elaborate. The cherries are hand-picked at peak ripeness, then fermented whole for 12 hours in a cold room held at 14°C. They are depulped and fermented dry for a further 24 hours, still at 14°C. The parchment is then washed and fully drained, fermented a third time for another 24 hours at the same temperature, and washed and drained again. Only then does it dry, slowly, on raised beds in the shade with no direct sun. Three fermentations, two washes, one temperature held to the degree throughout.\u003c\/p\u003e\u003cp\u003eManhattan describe the intent as building complexity while keeping the coffee clear and delicate, and that is what lands in the cup: rose, plum and vanilla, with a smooth mouthfeel. Floral and precise rather than loud.\u003c\/p\u003e\u003cp\u003eThis lot has form. Coffee from Finca Las Marías took a 2026 Good Food Award in the United States, where it was roasted by Little Waves Coffee Roasters of Durham, North Carolina — the award is theirs rather than Manhattan's, but it speaks to what the farm is producing.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eManhattan Coffee Roasters in Rotterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":56212426588545,"sku":"MAN-RIODUL-F-125","price":28.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/manhattan-coffee-rio-dulce-colombia.jpg?v=1788438434"},{"product_id":"tanat-alo-mosto-anaerobic-natural-200g-ethiopia","title":"TANAT – Alo [Mosto Anaerobic Natural] 200g | Ethiopia","description":"\u003cp\u003eAlo is a village in the highlands of Bensa, in southern Ethiopia, sitting at 2240 metres and above. Tamiru Tadesse is the producer behind some of the region's most sought-after coffees.\u003c\/p\u003e\n\u003cp\u003ePerfectly ripe cherries are hand-selected and sealed into airtight containers with mosto — coffee juice — for a 96-hour anaerobic fermentation, then dried as a natural. Using mosto rather than water intensifies the fermentation, and the long sealed window is what builds the aromatic complexity here.\u003c\/p\u003e\n\u003cp\u003eThe variety is 74158, one of the JARC selections widely planted across southern Ethiopia. It scores 88.\u003c\/p\u003e\n\u003cp\u003eTasting notes of pineapple, lacto-fermented strawberry and coconut — intensely fruity, and firmly in the funky end of natural processing.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":56213359624577,"sku":"TAN-ALOMOSTO-F-200","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-coffee-alo-mosto-ethiopia.jpg?v=1788436552"},{"product_id":"tanat-alo-digs-project-mosto-natural-72h-200g-ethiopia","title":"TANAT – Alo [DIGS Project Mosto Natural 72h] 200g | Ethiopia","description":"\u003cp\u003eTamiru Tadesse grows this in the village of Alo, in the highlands of Bensa in southern Ethiopia, between 2400 and 2550 metres — a producer behind some of the most sought-after coffees coming out of the region.\u003c\/p\u003e\u003cp\u003eThe process is a 72-hour natural mosto fermentation. Mosto is coffee juice, used in place of water to drive the fermentation harder and draw more complexity out of the cherry.\u003c\/p\u003e\u003cp\u003eThe lot came to TANAT through DIGS Project, a green importer whose stated approach is direct, long-term relationships with producers rather than one-off buying, and whose motto is \"green sourcing for connoisseurs.\" The variety is 74158.\u003c\/p\u003e\u003cp\u003eTANAT describe it as indulgent and explosive: bold lemon candy first, then peach tea, finishing on a juicy redcurrant that keeps the sweetness elegant rather than heavy.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":56213360247169,"sku":"TAN-ALODIGS-F-200","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-coffee-alo-digs-project-ethiopia.jpg?v=1788436406"},{"product_id":"tanat-elto-hamasho-anaerobic-96h-200g-ethiopia","title":"TANAT – Elto Hamasho [Anaerobic 96h] 200g | Ethiopia","description":"\u003cp\u003eElto Coffee is a project run by Eliyas Dukamo and Atiklit Dejene, both with long experience producing Ethiopian coffee. They set it up to raise quality standards and to put southern Ethiopia's terroirs in front of people. This lot comes from Arbegona, in Sidama, at 2200 metres and above.\u003c\/p\u003e\u003cp\u003eIt runs a 96-hour anaerobic natural fermentation. TANAT describe that long ferment as a revealer of texture rather than a chase for aromatic fireworks, and the cup bears it out — clear and distinct despite the extended fermentation.\u003c\/p\u003e\u003cp\u003eDark fruit leads — juicy blueberry, blackberry, black cherry, jammy without tipping into sweetness. Earl Grey emerges as it moves across the palate, with florals behind. The variety is 74158, and it scores 88.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":56213360771457,"sku":"TAN-HAMASHO-F-200","price":23.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-coffee-elto-hamasho-ethiopia.jpg?v=1788436953"},{"product_id":"tanat-deca-kawa-200g-mexico","title":"TANAT – El Sueño [Decaf] 200g | Mexico","description":"\u003cp\u003eEl Sueño is TANAT's decaf, grown in Chiapas in the far south of Mexico at 1200 metres and above. The varieties are Typica, Bourbon and Caturra.\u003c\/p\u003e\n\u003cp\u003eIt is a washed coffee, and the decaffeination is done using the mountain water process and no solvents at all — a gentler route than the chemical methods still common in decaf, and one that leaves more of the coffee's own character intact.\u003c\/p\u003e\n\u003cp\u003eTANAT roast it for espresso. Chocolate runs through the middle of it, with caramel behind. They score it 81.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":56213361918337,"sku":"TAN-SUENO-D-200","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-coffee-el-sueno-decaf-mexico_8c9dc556-45b9-4ba3-9626-60ba281f4a3b.jpg?v=1788435346"},{"product_id":"people-possession-essential-standards-berries-filter-200g-kenya","title":"People Possession – Essential Standards [BERRIES] {Filter} 200g | Kenya","description":"\u003cp\u003ePeople Possession's Essential Standards range is their plain-can line — their own framing is \"the can is basic so the coffee doesn't have to be.\" Less design, more coffee.\u003c\/p\u003e\u003cp\u003eThis one is a fully washed Kenyan from Karimikui Washing Station in Kirinyaga, taking cherry from farms between 1700 and 1900 metres. Karimikui is one of the factories of the Rungeto Farmers Co-operative Society, a name that carries real weight in Kenyan coffee.\u003c\/p\u003e\u003cp\u003eThe varieties are the Kenyan standards: Batian, Ruiru 11, SL28 and SL34.\u003c\/p\u003e\u003cp\u003ePeople Possession give the cup a single word: berries.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIMPORTANT!!: People Possession's coffees come in signature resealable cans. To reseal the can between brews, you'll need a \u003ca href=\"https:\/\/roastedit.co.uk\/products\/people-possession-reusable-lid\" title=\"People Possession reusable lid\"\u003eReusable Lid available here\u003c\/a\u003e or transfer your coffee into your own container.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003ePeople Possession in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"People Possession","offers":[{"title":"Default Title","offer_id":56213363392897,"sku":"PP-ESBERRY-F-200","price":14.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/pp-essential-standards-berries-kenya.jpg?v=1788430834"},{"product_id":"people-possession-essential-standards-peach-filter-200g-ethiopia","title":"People Possession – Essential Standards [PEACH] {Filter} 200g | Ethiopia","description":"\u003cp\u003eEssential Standards is People Possession's plain-can range, built on the principle that \"the can is basic so the coffee doesn't have to be.\"\u003c\/p\u003e\u003cp\u003eThis is a washed Ethiopian from Keramo Washing Station in Bensa, Sidama, at 2300 metres. That is high even by Ethiopian standards, and it shows in how tightly defined the cup is. The varieties are 74112 alongside local landraces.\u003c\/p\u003e\u003cp\u003ePeach leads, with jasmine and lemon behind it — floral and clean rather than fruit-heavy, which is what a washed coffee from this altitude should be.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIMPORTANT!!: People Possession's coffees come in signature resealable cans. To reseal the can between brews, you'll need a \u003ca href=\"https:\/\/roastedit.co.uk\/products\/people-possession-reusable-lid\" title=\"People Possession reusable lid\"\u003eReusable Lid available here\u003c\/a\u003e or transfer your coffee into your own container.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003ePeople Possession in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"People Possession","offers":[{"title":"Default Title","offer_id":56213364998529,"sku":"PP-ESPEACH-F-200","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/pp-essential-standards-peach-ethiopia.jpg?v=1788429926"},{"product_id":"people-possession-cam-coconut-alternative-movement-blend-200g","title":"People Possession – CAM Coconut Alternative Movement {Blend} 200g","description":"\u003cp\u003eCAM sits in People Possession's Chromatic Index Blends — the range where they build a cup deliberately rather than chase what a single lot happens to give them.\u003c\/p\u003e\u003cp\u003eIt pulls together Colombian Castillo and Pink Bourbon with Ethiopian heirloom. The Colombian side goes through a natural co-fermentation with coconut; the Ethiopian component is washed, and it is there to keep the whole thing from collapsing into sweetness.\u003c\/p\u003e\u003cp\u003eCoconut, white chocolate and vanilla. Rich and dessert-leaning, but with enough structure underneath to stay drinkable rather than cloying.\u003c\/p\u003e\u003cp\u003ePeople Possession credit the producer as \"blend by us\", which is the honest answer for a coffee like this — the assembly is the work.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIMPORTANT!!: People Possession's coffees come in signature resealable cans. To reseal the can between brews, you'll need a \u003ca href=\"https:\/\/roastedit.co.uk\/products\/people-possession-reusable-lid\" title=\"People Possession reusable lid\"\u003eReusable Lid available here\u003c\/a\u003e or transfer your coffee into your own container.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003ePeople Possession in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"People Possession","offers":[{"title":"Default Title","offer_id":56213365981569,"sku":"PP-CAM-F-200","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/pp-cam-coconut-alternative-movement.jpg?v=1788429649"},{"product_id":"people-possession-bam-blackberry-and-mint-blend-200g","title":"People Possession – BAM Blackberry and Mint {Blend} 200g","description":"\u003cp\u003eBAM sits in People Possession's Chromatic Index Blends — the range where they build a cup deliberately rather than chase what a single lot happens to give them.\u003c\/p\u003e\u003cp\u003eColombian Castillo goes through a honey co-fermentation with wine yeast and blackberry, then gets blended with washed Ethiopian heirloom — a loud co-fermented component held in place by a clean washed one.\u003c\/p\u003e\u003cp\u003eBlackberry and mint are in the name, and both are there in the cup, with black tea sitting in behind them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIMPORTANT!!: People Possession's coffees come in signature resealable cans. To reseal the can between brews, you'll need a \u003ca href=\"https:\/\/roastedit.co.uk\/products\/people-possession-reusable-lid\" title=\"People Possession reusable lid\"\u003eReusable Lid available here\u003c\/a\u003e or transfer your coffee into your own container.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003ePeople Possession in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"People Possession","offers":[{"title":"Default Title","offer_id":56213367128449,"sku":"PP-BAM-F-200","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/People-possession-coffee-blackberry-mint-bam-blend.jpg?v=1791197343"},{"product_id":"tim-wendelboe-echemo-250g-ethiopia","title":"Tim Wendelboe – Echemo Organic 250g | Ethiopia","description":"\u003cp\u003eEchemo comes from Khalid Shifa, who farms in Goma in Ethiopia's Jimma region. The coffee trees on his land were not planted by him but by his grandfather, who selected seedlings from wild coffee growing in the neighbouring Coche forest when he first established the farm. Those trees are still in production today, and the cultivar is recorded simply as Ethiopian heirloom — the genetic material of the forest rather than anything released by a breeding programme.\u003c\/p\u003e\u003cp\u003eCherries are picked selectively by hand by workers from the surrounding community and sorted before being held overnight in the cherry receiving tank. De-pulping happens the following morning. The parchment, mucilage still attached, is then fermented under clean water for around 24 hours, after which the coffee is graded and washed through a channel that strips the last of the mucilage and separates out the lighter beans.\u003c\/p\u003e\u003cp\u003eDrying takes place on raised tables under shade netting over 12 to 14 days, with the parchment raked through the day for evenness and defective beans picked out by hand as it dries. The lot comes off the tables at between 9 and 11.5% moisture. Each day's picking is stored separately in airtight GrainPro bags until its moisture and quality have been checked, and only then does it travel to the dry mill in Addis Ababa for cleaning, sorting and export preparation, where it is vacuum packed in sealed bags before shipping.\u003c\/p\u003e\u003cp\u003eThe coffee is certified organic. In the cup Tim Wendelboe find it sweet and intense, with floral aromatics, white tea and a long stone-fruit finish.\u003c\/p\u003e\u003cp\u003eHarvested December 2025.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eTim Wendelboe in Oslo\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":56237277610369,"sku":"TW-ECHE-F-250","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tim-wendelboe-echemo-organic-ethiopia.jpg?v=1789056432"},{"product_id":"tim-wendelboe-los-pirineos-pacamara-250g-el-salvador","title":"Tim Wendelboe – Los Pirineos Pacamara 250g | El Salvador","description":"\u003cp\u003eLos Pirineos sits in the Tecapa-Chinameca range in Usulután, El Salvador, and the farm's association with Pacamara runs deeper than most. Gilberto Baraona planted a broad selection of the cultivar there over many years and took a string of top-ten placements at the El Salvador Cup of Excellence with it before he died. His son Diego now runs the farm and continues that work.\u003c\/p\u003e\u003cp\u003ePacamara itself is a cross between Pacas and Maragogipe, and an unusually unpredictable one. It was distributed to Salvadoran farmers before it had stabilised as a cultivar, which means seed taken from an existing tree does not reliably reproduce the parent. Plant it and you may get something exceptional or something ordinary. That variability is why a farm with decades of selection behind it matters — the trees at Los Pirineos represent choices made over a long period rather than a single purchase of seed.\u003c\/p\u003e\u003cp\u003eThis lot is washed. Tim Wendelboe describe the cup as intense and fruity, with tart red berries, stone fruit and dark chocolate.\u003c\/p\u003e\u003cp\u003eHarvested February 2026.\u003c\/p\u003e\u003cp\u003eFreshly roasted by \u003cstrong\u003eTim Wendelboe in Oslo\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":56237279478145,"sku":"TW-PIRIN-F-250","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tim-wendelboe-los-pirineos-el-salvador.jpg?v=1789057102"},{"product_id":"tim-wendelboe-finca-tamana-variedad-colombia-250g-colombia","title":"Tim Wendelboe – Finca Tamana Variedad Colombia 250g | Colombia","description":"\u003cp\u003eFinca Tamana lies at El Pital in Huila and is farmed by Elias Roa and Bellanid Sanchez. It is Tim Wendelboe's longest-running producer relationship, and the farm appears in their range across several different cultivars — this is the Variedad Colombia lot.\u003c\/p\u003e\n\u003cp\u003eThe cultivar has a specific history. Colombian farms traditionally grew Caturra, Bourbon and Typica, all of which are badly affected by leaf rust. In response, Cenicafé, the Colombian coffee research institute, began work in the late 1960s on a resistant hybrid, and Variedad Colombia was released in the 1980s. It crosses Caturra with the Timor Hybrid, itself a natural crossing of Robusta and Arabica, and it is a multiline selection rather than a single uniform plant. The Timor Hybrid contributes the rust resistance; the yield potential and cup quality sit close to Caturra.\u003c\/p\u003e\n\u003cp\u003eThe lot is washed. Tim Wendelboe describe it as comforting and sweet, with caramel, chocolate and red fruit.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eTim Wendelboe in Oslo\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":56237279510913,"sku":"TW-TAMAN-F-250","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tim-wendelboe-finca-tamana-variedad-colombia.jpg?v=1789057652"},{"product_id":"tim-wendelboe-finca-tamana-variedad-colombia-espresso-250g-colombia","title":"Tim Wendelboe – Finca Tamana Variedad Colombia Espresso 250g | Colombia","description":"\u003cp\u003eThis is the espresso roast of Finca Tamana's Variedad Colombia — the same lot as the filter version, roasted specifically for espresso extraction.\u003c\/p\u003e\n\u003cp\u003eFinca Tamana lies at El Pital in Huila and is farmed by Elias Roa and Bellanid Sanchez. It is Tim Wendelboe's longest-running producer relationship, and the farm appears in their range across several different cultivars.\u003c\/p\u003e\n\u003cp\u003eThe cultivar has a specific history. Colombian farms traditionally grew Caturra, Bourbon and Typica, all of which are badly affected by leaf rust. In response, Cenicafé, the Colombian coffee research institute, began work in the late 1960s on a resistant hybrid, and Variedad Colombia was released in the 1980s. It crosses Caturra with the Timor Hybrid, itself a natural crossing of Robusta and Arabica, and it is a multiline selection rather than a single uniform plant. The Timor Hybrid contributes the rust resistance; the yield potential and cup quality sit close to Caturra.\u003c\/p\u003e\n\u003cp\u003eThe lot is washed. Tim Wendelboe describe it as comforting and sweet, with caramel, chocolate and red fruit.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eTim Wendelboe in Oslo\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":56237279543681,"sku":"TW-TAMAN-E-250","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tim-wendelboe-finca-tamana-variedad-colombia-espresso.jpg?v=1789058419"},{"product_id":"tim-wendelboe-kapsokisio-250g-kenya","title":"Tim Wendelboe – Kapsokisio 250g | Kenya","description":"\u003cp\u003eKapsokisio is a wet mill on the slopes of Mount Elgon in western Kenya, supplied by several hundred smallholder farmers rather than a single estate. Most of them grow K7.\u003c\/p\u003e\n\u003cp\u003eThat makes this an unusual Kenyan coffee. K7 was released in 1936, selected from the existing population by the Scott Agricultural Laboratories, and recent genetic testing has placed it within the Bourbon group. It has never had the reputation of SL28 or SL34, but it remains widely planted around Kapsokisio and it is the backbone of this lot, with smaller quantities of SL28 and SL34 from farmers who have planted them.\u003c\/p\u003e\n\u003cp\u003eCherries are hand picked by the farmers and their families and delivered to the mill, where the good cherries are hand sorted from the inferior ones and kept in separate hoppers before processing.\u003c\/p\u003e\n\u003cp\u003eThe lot is washed. Tim Wendelboe describe the cup as intense, with rose hips, hibiscus and fresh red berries.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eTim Wendelboe in Oslo\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Tim Wendelboe","offers":[{"title":"Default Title","offer_id":56237282361729,"sku":"TW-KAPSO-F-250","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tim-wendelboe-kapsokisio-kenya.jpg?v=1789059301"},{"product_id":"people-possession-nba-new-berry-addiction-blend-200g","title":"People Possession – NBA New Berry Addiction {Blend} 200g","description":"\u003cp\u003e\u003cstrong\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNBA — New Berry Addiction — is one of People Possession's Chromatic Index blends, the three-letter series the Paris roastery builds alongside its single-lot releases. Like the rest of that series it is assembled to land on a particular flavour rather than to represent one farm or one region, and each component is chosen for what it contributes to the whole.\u003c\/p\u003e\n\u003cp\u003eIt draws on two origins, Ethiopia and Colombia, and on two different approaches to processing. One component is washed, the fruit stripped from the seed before drying. The other is co-fermented with red fruits.\u003c\/p\u003e\n\u003cp\u003eCo-fermentation means the fermentation is not left to the coffee cherry alone. Fruit goes into the tank alongside the coffee, and the sugars and acids it carries feed into the same microbial activity that would otherwise be working only on the cherry's own mucilage. The flavours that come out the other side are not ones the coffee would have produced by itself, which is the point of the technique.\u003c\/p\u003e\n\u003cp\u003eWild strawberries lead the cup, sharper and less rounded than a cultivated strawberry. Candied lemon follows, carrying the concentrated sweetness and slight chew that candying gives citrus rather than the clean acidity of fresh fruit. Red fruits fill in beneath both, broad rather than specific, and hold the middle of the cup together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIMPORTANT!!: People Possession's coffees come in signature resealable cans. To reseal the can between brews, you'll need a \u003ca href=\"https:\/\/roastedit.co.uk\/products\/people-possession-reusable-lid\" title=\"People Possession reusable lid\"\u003eReusable Lid available here\u003c\/a\u003e or transfer your coffee into your own container.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003ePeople Possession in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"People Possession","offers":[{"title":"Default Title","offer_id":56243747717505,"sku":"PP-NBA-F-200","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/pp-new-berry-addiction-nba.jpg?v=1789064935"},{"product_id":"tanat-elto-elora-rf8-natural-100g-ethiopia","title":"TANAT – Elto [Elora RF8 Natural] 100g | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eElto Coffee is the work of Eliyas Dukamo and Atiklit Dejene, a couple based in Sidama who produce small, carefully separated lots alongside the smallholder farmers around them. What they are known for is processing: washed, natural, honey and anaerobic lots all run separately and kept distinct, with the traceability to tell them apart afterwards. This is one of the more unusual of them.\u003c\/p\u003e\n\u003cp\u003eRF stands for River Flow. The cherries are sealed into airtight bags and the bags are submerged in a river, so the fermentation runs underwater, held at the temperature of the river rather than the air above it. A slow dry follows, which is where the aromatics developed during fermentation are either kept or lost.\u003c\/p\u003e\n\u003cp\u003eThe variety is 74158, one of the improved selections released by Ethiopia's Jimma Agricultural Research Center and now planted widely across the south. It grows at around 2,200 metres at Arbegona, in the Sidama zone.\u003c\/p\u003e\n\u003cp\u003eCherry leads the cup, ripe and direct. Dried rose follows, floral without being perfumed and nearer to petals than to blossom. Bubblegum sits beneath both, sweet and frankly confectionery — the note that tells you this was not a conventional natural. TANAT score the lot at 89.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eTANAT in Paris\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"TANAT Coffee","offers":[{"title":"Default Title","offer_id":56243747750273,"sku":"TAN-ELORARF8-F-100","price":19.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/tanat-elto-elora-rf8-natural-ethiopia.jpg?v=1789064984"},{"product_id":"manhattan-shoondhisa-anaerobic-250g-ethiopia","title":"Manhattan – Shoondhisa Anaerobic 250g | Ethiopia","description":"\u003cp\u003eSookoo Coffee was founded in 2018 by Ture Waji and his brother Assefa, at Odo Shakiso in the Oromia region of Ethiopia. They buy from the kebeles immediately around the site, keeping each lot separate so it still tastes of the particular ground it grew on. This one is from Shoondhisa kebele, in Guji, at 2173 metres above sea level.\u003c\/p\u003e\n\u003cp\u003eThe trees are Gibirinna 74110 and Serto 74112 — two of the selections released by the Jimma Agricultural Research Center in 1974, chosen at the time for their resistance to coffee berry disease.\u003c\/p\u003e\n\u003cp\u003eWhat sets this lot apart is what happens before the drying beds. The cherries spend 48 hours sealed in plastic barrels, fermenting without oxygen, a stage a conventional natural does not have at all. Only after that do they go out to dry whole on raised beds, over 15 to 20 days, in the way any natural would.\u003c\/p\u003e\n\u003cp\u003eBlueberry, Orange and Pink Fruittella in the cup, with a juicy, fruit-forward body.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eManhattan Coffee Roasters in Rotterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":56255045009793,"sku":"MAN-SHOONAN-F-250","price":19.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/manhattan-shoondhisa-anaerobic-ethiopia.jpg?v=1789390350"},{"product_id":"manhattan-el-paseo-250g-colombia","title":"Manhattan – El Paseo 250g | Colombia","description":"\u003cp\u003eUntil about 2015 Huver Castillo was teaching maths in a school in Nariño. He is a third-generation coffee grower, but working with coffee properly is a recent thing for him. Finca El Paseo sits near Buesaco on the Suma Paz trail, on slopes looking out over the valley, with native shade trees standing through it. The family have held it for more than twenty years and it is one of three farms they own; Huver works it alongside his father.\u003c\/p\u003e\n\u003cp\u003eThe Caturra is picked only when fully ripe. It is held in cherry for a 36-hour pre-fermentation, then floated and disinfected in a 2% sea salt solution before going into stainless steel tanks for six days of controlled anaerobic fermentation. Collected leachates and selected enzymes are added during that stage to draw out the floral side of the coffee. Drying is mechanical and deliberately cool, below 38°C, over two or three days, after which the coffee is left to stabilise for a further fifteen.\u003c\/p\u003e\n\u003cp\u003eViolet, lychee and dragon fruit, with a smooth mouthfeel.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eManhattan Coffee Roasters in Rotterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":56255045075329,"sku":"MAN-PASEO-F-250","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/manhattan-el-paseo-colombia.jpg?v=1789392410"},{"product_id":"manhattan-las-marias-wush-wush-125g-colombia","title":"Manhattan – Las Marías Wush Wush 125g | Colombia","description":"\u003cp\u003eWush Wush is the most aromatic variety growing at Finca Las Marías, and José Julián Giraldo has chosen to push it rather than handle it carefully. The trees are Orange Striped Wush Wush, at Pijao in the Quindío department of Colombia, between 1900 and 2050 metres.\u003c\/p\u003e\n\u003cp\u003eRipe cherries are hand-picked and sealed whole in a cold room at 14°C for 120 hours — an exceptionally long first fermentation, and a bet on the variety's delicate cell structure being able to take it. They then go out onto raised beds to dry slowly in the shade. At day twenty of drying they are brought back into the cold room for a further seven days of enzymatic fermentation, then returned to the beds to finish to their final moisture.\u003c\/p\u003e\n\u003cp\u003ePineapple, orange and bergamot, with a juicy, refreshing mouthfeel. Intense and complex, and about as far into experimental processing as this variety goes.\u003c\/p\u003e\n\u003cp\u003eManhattan coffee roasters describe the process as Advanced Natural.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eManhattan Coffee Roasters in Rotterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"Manhattan Coffee Roasters","offers":[{"title":"Default Title","offer_id":56255045697921,"sku":"MAN-WUSH-F-125","price":22.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/manhattan-coffee-las-marias-wush-wush-colombia.jpg?v=1789393067"},{"product_id":"manhattan-yilver-pajoy-gesha-125g-colombia","title":"Manhattan – Yilver Pajoy Gesha 125g | Colombia","description":"\u003cp\u003eYilver Andrés Pajoy farms four hectares at Finca El Arrayán, in the vereda of Alto Cañada above La Plata, on the western edge of Huila where it meets Cauca. Three of those hectares are planted at 2,500 trees to the hectare, in Caturra, Caturra Chiroso and Gesha. He is a second-generation grower, fourteen years in, and the family grow beans and keep cattle alongside the coffee. His cousins Yesid and Didier Pajoy farm nearby; Didier also runs the buying station and warehouse in La Plata.\u003c\/p\u003e\n\u003cp\u003eThis Gesha micro-lot placed fifth in the Western division of Osito's Copa de Oro. That placing belongs to Yilver and to this lot — it is a growing and processing award, not an award for anyone's roast.\u003c\/p\u003e\n\u003cp\u003eThe cherries were fermented in cherry for 36 hours as they came in from the field, then de-pulped and given a second 36-hour fermentation. 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Aquiares is one of the country's largest single coffee farms and sits on the slopes of the Turrialba volcano at around 1200 metres, on the wet Caribbean side of the country — lower and considerably rainier than Costa Rica's better-known growing areas further west, which makes a slow anaerobic natural a demanding thing to pull off there.\u003c\/p\u003e\n\u003cp\u003eThe variety is \u003cstrong\u003eCentroamericano\u003c\/strong\u003e, an F1 hybrid crossing Sarchimor T-5296 with Sudan Rume. Those two parents sit at opposite ends of the same argument. Sarchimor T-5296 was bred for disease resistance and yield — the kind of plant that keeps a farm viable through a bad leaf rust year. Sudan Rume is the opposite bet: a wild-collected Ethiopian type with a reputation for a remarkable cup and very little else going for it agronomically. The hybrid is an attempt to take the cup from one and the durability from the other, and Aquiares has been among the farms doing the most to prove it works at scale.\u003c\/p\u003e\n\u003cp\u003eThe lot is processed and dried as an anaerobic natural. Whole cherries go into a sealed environment and ferment without oxygen before drying in the fruit rather than being washed clean of it. Two things happen at once: the fruit sugars work their way into the seed as they would in any natural, and the closed ferment steers which organisms do that work and how far they take it. What comes out is heavier and more layered than an open-air natural, and it is where the coffee gets the boozy edge the name is pointing at.\u003c\/p\u003e\n\u003cp\u003eIn the cup: \u003cstrong\u003epurple grapes, cherry praline and brown sugar\u003c\/strong\u003e. Syrupy and textured, with the grape carrying most of the way through and the praline sitting underneath it.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":56309084979585,"sku":"DAK-BOOZE-F-250","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-booze-cruise-costa-rica_0d74d51e-567e-4ef6-a473-88b3a804be04.jpg?v=1790098468"},{"product_id":"dak-caramello-250g-brazil","title":"DAK – Caramello 250g | Brazil","description":"\u003cp\u003e\u003cstrong\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCaramello is an Acaiá from Jaguara Farm in Minas Gerais, and it is the most straightforwardly comforting coffee in the range. No fermentation tricks, no co-ferments, nothing on the label that needs explaining — just a well-grown Brazilian natural roasted for espresso.\u003c\/p\u003e\n\u003cp\u003eMinas Gerais grows more coffee than any other state in Brazil, and Jaguara sits at around 1040 metres, which is modest by specialty standards. Altitude gets treated as shorthand for quality, but what it actually buys is a slower cherry maturation, and Brazil's better farms reach the same end by other routes — picking selectively, drying carefully, and choosing varieties that suit the ground they are on rather than the ones that win competitions.\u003c\/p\u003e\n\u003cp\u003eAcaiá is one of those choices. It is a Brazilian selection out of the Mundo Novo line, a tall and productive plant known for unusually large beans. It is not a rare variety and nobody pretends otherwise; it is a workhorse that, grown properly, gives exactly the profile Brazil is loved for.\u003c\/p\u003e\n\u003cp\u003eThe lot is a natural. Cherries are dried whole, with the pulp left on, so the fruit sugars have the whole drying period to work into the seed. On a Brazilian lot like this that route does not produce the loud, fermented fruit of an Ethiopian or a Colombian co-ferment — it produces body, and it produces sweetness.\u003c\/p\u003e\n\u003cp\u003eIn the cup: \u003cstrong\u003ecaramel, hazelnuts and milk chocolate\u003c\/strong\u003e. Rich and rounded, with the caramel running underneath all the way through.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":56309085045121,"sku":"DAK-CARAM-E-250","price":14.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-caramello-brazil.jpg?v=1790098352"},{"product_id":"dak-mango-tango-250g-ethiopia","title":"DAK – Mango Tango 250g | Ethiopia","description":"\u003cp\u003e\u003cstrong\u003eAbout This Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMango Tango is a natural Ethiopian from Danche, a washing station in the Chelbesa area of the Gedeo zone. DAK have bought from Danche repeatedly through this harvest and rate it among their favourite stations of the year, which is the sort of thing worth knowing about a station: it means someone tasted a lot of tables and kept coming back to the same one.\u003c\/p\u003e\n\u003cp\u003eDanche is a collection point rather than an estate. Surrounding smallholders bring cherry in from plots of one to two hectares, farmed on the steep ground between roughly 2000 and 2300 metres, and the station's job is to take that incoming fruit and turn it into something consistent. That is harder than it sounds. A single day's intake comes from many different plots picked to many different standards, and the quality of a station is mostly the quality of what it refuses.\u003c\/p\u003e\n\u003cp\u003eThe specific lot here is \u003cstrong\u003eBildimoo Danche #8\u003c\/strong\u003e, grown at around 2200 metres. The variety is listed as Heirloom — the working term for the indigenous local types that make up most Ethiopian production, genetically diverse enough that no cultivar name would be accurate.\u003c\/p\u003e\n\u003cp\u003eIt is processed as a natural. Whole cherries are dried with the fruit intact, and at this altitude that takes time, because cool nights slow everything down. The long, cool dry is what keeps a natural of this type expressive without tipping into the heavy fermented character that faster drying at lower elevation tends to produce.\u003c\/p\u003e\n\u003cp\u003eIn the cup: \u003cstrong\u003emango, strawberry candy and mandarine\u003c\/strong\u003e. Tropical and sweet at the front, with the mandarine giving it a lift at the finish.\u003c\/p\u003e\n\u003cp\u003eFreshly roasted by \u003cstrong\u003eDAK Coffee Roasters in Amsterdam\u003c\/strong\u003e and imported to the UK by ROAST EDIT Co.\u003c\/p\u003e","brand":"DAK Coffee Roasters","offers":[{"title":"Default Title","offer_id":56309087273345,"sku":"DAK-MANGO-F-250","price":16.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0934\/5450\/0225\/files\/dak-coffee-mango-tango-ethiopia.jpg?v=1790098383"}],"url":"https:\/\/roastedit.co.uk\/collections\/all-coffee.oembed?page=2","provider":"Roast Edit","version":"1.0","type":"link"}