{"title":"ALL","description":"","products":[{"product_id":"scenton-theorem-144","title":"SCENTONE\/ Theorem 144","description":"\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/Scenton_Info_16dee874-b414-41b9-a98c-3ee5c7cc0509_2048x2048.png?v=1629293424\" width=\"2048x2048\" height=\"2048x2048\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\" data-mce-fragment=\"1\" data-mce-style=\"text-align: left;\"\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e1) Manufacturer : SCENTONE\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e2) Brand : THEOREM\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e3) Model : THEOREM 144\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e4) Contents : 144 aromas + 144 visual cards + 3 stands\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e5) Warranty : 3 years\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAll delivery ship out on every Monday\/ Tuesday\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"1400","offer_id":43445934981305,"sku":"10","price":1400.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/products\/ca451959-b4bf-4e91-802c-0d01d42e9981.jpg?v=1629289803"},{"product_id":"green-bean-panama-finca-deborah-geisha-echo-copy-1","title":"[Green Bean] Panama Iris Estate Geisha Illumination","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Panama\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Volcan\u003cbr\u003eFarm \/ Producer : Iris Estate \u0026amp; Jamison Savage\u003cbr\u003eAltitude : \u003cspan\u003e1850 - 2300m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Geisha Wahsed CM\u003cbr\u003eDominic's SCA Cupping Score : 90+\u003cbr\u003eNote : Elegant Muscat, Green Apple, White Wine, Peach, Hazelnut, Vanilla, Rose, Vibrant\u003cbr\u003eHarvest : 2024\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg \/ Order over 5kg please contact us.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFINCA IRIS ILLUMINATION\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Carbonic Maceration process has been used in the wine industry for several decades. Yet, the application of this process in coffee is only a few years old. In 2015, Jamison was one of the first in the world to start working with the CM process with coffee. Over the last 3 years he has employed several different techniques using CM and has gained a reputation as an industry leader in Carbonic Maceration coffee processing.\u003c\/p\u003e\n\u003cp\u003eJamison's coffees have won numerous titles in Barista and Brewer's Cup competitions, both national and international. In 2017, Deborah Washed Carbonic Maceration Geisha placed 2nd\u0026amp;nbsp;in the World Brewer's Cup and 5th in the World Barista Championship and most recently 2nd and 4th in the 2019 WBC, Boston. 1st, 2nd and 3th in the 2024 WBC, Busan.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThe Illmination process\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Arial',sans-serif; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;\" lang=\"EN-US\"\u003e starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eThe cherries are then carefully selected for a second time before processing.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eAfter selection the cherries are pulped, leaving a certain percentage of fruit on the grain.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eIt is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eAmbient temperatures are monitored and controlled to ensure linearity in the processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Arial',sans-serif; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;\" lang=\"EN-US\"\u003eAfter the required time inside the CO2 infused tanks, the coffee is removed, then placed on shaded, raised, African beds.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eDirect sunlight is avoided as the intense UV and heat can cause cracking in parchment.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eTemperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within certain parameters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\" class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Arial',sans-serif; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;\" lang=\"EN-US\"\u003eWhen the coffee has dried to approximately 11% it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This seasoning process is critical to Deborah's quality control.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eReposo\/rest provides the coffee an opportunity to settle and equalize its moisture content as well as absorb more flavor from it's shell or parchment.\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eAfter the requisite rest the coffee is hulled, sorted by size, density, color, and shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\" class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\" class=\"MsoNormal\"\u003e\u003cspan style=\"font-family: 'Arial',sans-serif; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;\" lang=\"EN-US\"\u003eFinally, the coffee is lightly vacuum packed and boxed for export to our global clients.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44465741660345,"sku":null,"price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/SAVAGEGEISHA_9a00ec8c-4e71-4063-a9f7-c72bc890915a.png?v=1718427634"},{"product_id":"green-bean-colombia-henry-bonilla-geisha-washed-only-korea-copy","title":"[Green Bean] Colombia Finca La Julia Geisha Natural","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Colombia\u003cbr\u003e\u003cspan\u003eCategory : Cost-Effective Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Valle del Cauca\u003cbr\u003eFarm : La Julia\u003cbr\u003eAltitude : \u003cspan\u003e1420 - 1700m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Geisha Natural Anaerobic \u0026amp; Aerobic (Double)\u003cbr\u003eDominic's SCA Cupping Score : 86.5\u003cbr\u003eNote : Heavy, Berry, Red Floral, Creamy\u003cbr\u003eHarvest : 2025\u003cbr\u003eShipping : Air (GP)\u003cbr\u003e\u003cspan\u003eWeight: 1kg \/ 1bag (30kg)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFinca La Juila\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: justify; text-justify: inter-ideograph;\"\u003e\u003cb\u003e\u003cspan lang=\"EN-US\"\u003eJULIA\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e is at 1450-1700 masl, in an area that has been stroke by violence in Colombia. Trujillo, Valle del Cauca.  There have been years in which we just can’t visit the farm for security reasons.  But we love JULIA, and our parents loved our farm.  We believe in the magic of our coffee and in the potential of Colombia’s rural areas for production.  When you visit our farm or drink our coffee, we want you to know that you are drinking a cup made with effort, love, and commitment to the sustainability of our planet.\u003cbr\u003e \u003cbr\u003eWe want you to feel that we care… about your experience, your time, the planet, and the people working with us.  Enjoy it.  We produce coffee because we want to offer you something to indulge your senses and share with others while you care for the planet.\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProcess Details\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eGeisha Natural Anaerobic\/Aerobic (double fermentation)\u003cbr\u003e\u003c\/span\u003e \u003cbr\u003e \u003cbr\u003e \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: justify; text-justify: inter-ideograph;\"\u003e\u003cspan lang=\"EN-US\"\u003eOne of the most important and sensitive steps to produce specialty coffees is the process.  Our aim is to have a mass with minimum average of 20-30 brix grades in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field.  Once the pickers arrive to our site with the ripest cherries from the lot, we start the floating process. In this step, we rapidly put the cherries in a tank with water to take out the non-dense coffee cherries and coffee tree leafs that start floating. \u003cbr\u003e \u003cbr\u003eAfter floating, the process continues by hand sorting beans in raised beds before the fermentation process. In hand sorting, we separate the unripe\/partial unripe cherries and also the overripe cherries.   \u003cbr\u003e \u003cbr\u003eOnce we have the perfect cherries, we start the anaerobic fermentation process by putting the coffee in plastic tanks with no air or oxygen for 24-36hrs, then we open the tanks for Aerobic fermentation process with minimum amount of cold fresh water for another 36-48 hours.  \u003cbr\u003e \u003cbr\u003eIn this Natural process, we put the fermented coffee to drain on raised beds for 2-3 days, then on the mechanical drier for 12-18hr to do a quick dehydration (38-42°C) (the drier is turn on about 12hr per day), then we take the coffees to the sun Drying Station, controlling airflow and shadow in order to monitor a temperature below 45°C. The drying time takes between 20 to 25 days. \u003cbr\u003e \u003cbr\u003eAfter the coffee is dried, we put it in GrainPro bags for 30-60 days for stabilization purposes. We then move forward with milling, electronic sorting and hand sorting for packaging.  \u003cbr\u003e \u003cbr\u003eThe anaerobic\/aerobic process that we are using allows us to emphasize the great characteristics that we are finding in our GEISHA coffee beans. The Floral and Lemongrass smell and taste, panela, caramel, delicate long residual, good acidity and the particular sweet and citric flavors, are all highlighted with this process.  We want it to allow the expansion of the wonderful behaviors of the coffee in the cup and stimulate all senses of whoever is experiencing it.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44732516466873,"sku":null,"price":73.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/Juilalogo_f3ba4fe8-8c15-4087-ba2e-59eb8cad959d.jpg?v=1738823240"},{"product_id":"green-bean-colombia-finca-la-juila-sidra-natural-only-korea","title":"[Green Bean] Colombia Finca La Julia Sidra Natural","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Colombia\u003cbr\u003e\u003cspan\u003eCategory : Cost-Effective Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Valle del Cauca\u003cbr\u003eFarm : La Julia\u003cbr\u003eAltitude : \u003cspan\u003e1420 - 1700m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Sidra Natural Aerobic \u0026amp; Anaerobic (Double)\u003cbr\u003eDominic's SCA Cupping Score : 85.50\u003cbr\u003eNote : Lime Zast, Sweet Walnut, Herbel Tea, Coconut, Soft Citric Acidity, Syrupy Body\u003cbr\u003eHarvest : 2024\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg \/ 1bag (12kg)\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFinca La Juila\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\" class=\"MsoNormal\"\u003e\u003cb\u003e\u003cspan lang=\"EN-US\"\u003eJULIA\u003c\/span\u003e\u003c\/b\u003e\u003cspan lang=\"EN-US\"\u003e is at 1450-1700 masl, in an area that has been stroke by violence in Colombia. Trujillo, Valle del Cauca.  There have been years in which we just can’t visit the farm for security reasons.  But we love JULIA, and our parents loved our farm.  We believe in the magic of our coffee and in the potential of Colombia’s rural areas for production.  When you visit our farm or drink our coffee, we want you to know that you are drinking a cup made with effort, love, and commitment to the sustainability of our planet.\u003cbr\u003e \u003cbr\u003eWe want you to feel that we care… about your experience, your time, the planet, and the people working with us.  Enjoy it.  We produce coffee because we want to offer you something to indulge your senses and share with others while you care for the planet.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e \u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eProcess Details\u003c\/strong\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSidra Natural Aerobic\/Anaerobic (double fermentation)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003e  \u003cbr\u003e    \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e  \u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"text-align: justify; text-justify: inter-ideograph;\" class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eOne of the most important and sensitive steps to produce specialty coffees is the process.  Our aim is to have a mass with minimum average of 20-30 brix grades in order to have enough sugars to develop the fermentation really well. It starts by selecting and carefully handpicking in the field.  Once the pickers arrive to our site with the ripest cherries from the lot, we start the floating process. In this step, we rapidly put the cherries in a tank with water to take out the non-dense coffee cherries and coffee tree leafs that start floating. \u003cbr\u003e \u003cbr\u003eAfter floating, the process continues by hand sorting beans in raised beds before the fermentation process. In hand sorting, we separate the unripe\/partial unripe cherries and also the overripe cherries.   \u003cbr\u003e \u003cbr\u003eOnce we have the perfect cherries, we start the aerobic fermentation process by putting the coffee in plastic tanks for Aerobic fermentation process with minimum amount of cold fresh water for 24Hrs then we close the tanks for anaerobic fermentation, no air or oxygen for about 60hrs. \u003cbr\u003e \u003cbr\u003eIn this Natural process, we put the fermented coffee to drain on raised beds for 2-3 days, then on the mechanical drier for 12-18hr to do a quick dehydration (38-42°C) (the drier is turn on about 12hr per day), then we take the coffees to the sun Drying Station, controlling airflow and shadow in order to monitor a temperature below 45°C. The drying time takes between 20 to 25 days. \u003cbr\u003e \u003cbr\u003eAfter the coffee is dried, we put it in GrainPro bags for 30-60 days for stabilization purposes. We then move forward with milling, electronic sorting and hand sorting for packaging.  \u003cbr\u003e \u003cbr\u003eThe anaerobic\/aerobic process that we are using allows us to emphasize the great characteristics that we are finding in our SIDRA coffee beans. The Floral and fruity smell and taste, chocolate, species, delicate sweet long residual, good acidity citric and guava, are all highlighted with this process.  We want it to allow the expansion of the wonderful behaviors of the coffee in the cup and stimulate all senses of whoever is experiencing it.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44732663988409,"sku":null,"price":54.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/Juilalogo_f3ba4fe8-8c15-4087-ba2e-59eb8cad959d.jpg?v=1738823240"},{"product_id":"aire-coffee-omligon-green-bean-5kg","title":"[Green Bean] Colombia El Diviso Ombligon Natural Competition Lot","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Colombia\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Huila\u003cbr\u003eFarm : El Diviso\u003cbr\u003e\u003cspan\u003eAltitude : 1700m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Ombligon Natural Anaerobic\u003cbr\u003eDominic's SCA Cupping Score : 89.5\u003cbr\u003eNote : Dark Cherry, Raspberry, Rose, Creamy, Wine\u003cbr\u003eHarvest : 2024\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eEl Diviso\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eEl Diviso Farm was founded in 1997 by Mr.Jose Uribe Lasso in the Normandia district. It is about a 30 minute drive northwest of Huila's Brucellas, Pitalito region of Colombia. Spanning about 14 hectares, at 1770 masl, the farm harvests just once a year–from October through to December.\u003cbr\u003e \u003cbr\u003eBy 2022, Jose had encouraged his three sons (Jonathan 29 years old, Adrian 25 years old and Nestor 23 years old) to become involved in farm management and production.\u003cbr\u003eThe three sons are very enthusiastic and actively working to introduce the latest manufacturing methods. In particular the family is experimenting with long fermentation times, oxidation, anaerobic fermentation and re-application of mucilage juices to the cherry during processing.\u003c\/p\u003e\n\u003cp\u003eAll the coffee is hand picked at its most ripe stage, then naturally dried under controlled condition and homogeneous\u003cbr\u003etemperatures and to give durability to the coffee and preserve the quality.\u003c\/p\u003e\n\u003cp\u003eSurrounding the coffee plantation and mill the family keep a\u003cbr\u003elarge are a of natural reserve that approaches 5 hectares, where they take care of and preserve the natural flora and fauna to ensure diversity of the landscape.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003eOMBLIGON PROCESSING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e● STEP 1. THE CHERRIES ARE PICKED AT OPTIMAL MATURITY STAGE, WITH BRIX DEGREES RANGING BETWEEN   21 - 24 DEGREES. \u003cbr\u003e● STEP 2. THE CHERRIES ARE  PUT INTO OPEN PLASTIC TANKS AND ARE LEFT OXIDISING  FOR 48 HOURS. DURING THESE 48H, THE COFFEE MUST (JUICE OR EXTRACT PRODUCED DURING THE OXIDATION) IS CONSTANTLY BEING RECIRCULATED. THE COFFEE MUST IS MONITORED AND ANALYSED TO MAKE SURE THAT IT IS AT 19 BRIX DEGREES AND THAT THE PH DOESN’T FALL UNDER 5.\u003cbr\u003e● STEP 3. ALL THE CHERRIES ARE EMPTIED IN A TANK OF COLD WATER AND THE ONES THAT STAY AFLOAT (UNRIPE, LOWER DENSITY, BROCA INFECTED ETC…) ARE MANUALLY REMOVED.\u003cbr\u003e● STEP 4. THE CHERRIES ARE THEN RINSED WITH WATER HEATED AT 50° C  (THERMAL SHOCK) TO LOOSEN THEIR MOLECULAR STRUCTURE  AND KICKSTART THE FERMENTATION PROCESS BEFORE BEING TRANSFERRED INTO AIRTIGHT PLASTIC BINS TO ANDSTART THEIR ANAEROBIC PROCESS. \u003c\/p\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44876171444409,"sku":null,"price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/KakaoTalk_20231111_214847895.jpg?v=1754639383"},{"product_id":"green-bean-elsalvador-los-prineos-pacamara-natural","title":"[Green Bean] Elsalvador Los Pirineos Pacamara Natural CM","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Elsalvador\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Tecapa Chimaneca, Usulutan\u003cbr\u003eFarm \u0026amp; Producer : Los Pirineos, Diego Baraona\u003cbr\u003e\u003cspan\u003eAltitude : 1300-1600m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Pacamara Natural CM\u003cbr\u003eDominic's SCA Cupping Score : 88.5\u003cbr\u003eNote : Sweet Yellow Nectarine, Toffee, Cherry, Pineapple, Raspberry, Round, Juicy \u003cbr\u003eHarvest : 2025\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eLOS PIRINEOS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eLocated atop the Tecapa volcano mountain range between the towns of Berlin and Santiago de Maria, Los Pirineos is named for its similarity to the Pyrenees mountain range that separates France and Spain, and beholds the most spectacular views in all directions. Coffee has been produced at this farm by the Baraona family for over 130 years, with the original plants and shade trees imported from Antigua, Guatemala. The farm has the largest private seed bank collection in El Salvador, with seeds and plants from more than 80 varietals. Currently, the main varietals of coffee grown are bourbon, typica, pacas and pacamara. In this most recent harvest, Diego Baraona was able to harvest and process additional varietals that he and Gilberto planted five years ago, including SL 28, harrar and sudan rume.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eLos Pirineos has achieved great success at numerous auction programs and competitions, but it has also been long recognised by exporters, buyers and cuppers as producing some of the highest quality coffees in El Salvador. The team and family at Los Pirineos take great care to maintain clean equipment, ensuring quality processing from beginning to end, and remain current with their processing, de-pulping and drying techniques. \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eTo their advantage, the Los Pirineos farm features a man-made plateau overlooking the Tecapa volcano where extensive drying beds stretch to allow for the drying of \u003cbr\u003ea variety of processed coffees. This plateau means the drying beans get an entire days’ worth of sunlight, and the westerly winds ensure even and consistent drying. \u003cbr\u003eThere is a lot to love and admire about the Baraona family and Los Pirineos, and we may never tire of showcasing their work.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003ePACAMARA PROCESSING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eo Cherries picked ripe and dark red at 20-22º Brix separated by sections of the farm\u003cbr\u003eo Cherries are floated to separate low-density cherries\u003cbr\u003eo Short fermentation time in tanks flushed with CO2 in a stable environment to enhance \u003cbr\u003etropical and yellow fruit flavours\u003cbr\u003eo Coffee was dried in thick stacks in full sun for 2 days to build juicy texture\u003cbr\u003eo Final drying was then done spread thin over 18 days under shade to allow clean acidity\u003cbr\u003eo Moisture content reduced to 10-12%\u003cbr\u003eo Beans are stored in dried cherry pod until milling for export\u003cbr\u003e\u003c\/p\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44884532363449,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/LosPrineos.jpg?v=1745192435"},{"product_id":"green-bean-elsalvador-los-prineos-bourbon-natural-cm","title":"[Green Bean] Elsalvador Los Pirineos Bourbon Natural CM","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Elsalvador\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Tecapa Chimaneca, Usulutan\u003cbr\u003eFarm \u0026amp; Producer : Los Pirineos, Diego Baraona\u003cbr\u003e\u003cspan\u003eAltitude : 1300-1600m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Bourbon Natural CM\u003cbr\u003eDominic's SCA Cupping Score : 88\u003cbr\u003eNote : Mixed Berry, Blood Orange, Grape, Cherry Jam, Chocolate, Lactic Acidity, Heavy Body \u003cbr\u003eHarvest : 2025\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eLOS PIRINEOS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eLocated atop the Tecapa volcano mountain range between the towns of Berlin and Santiago de Maria, Los Pirineos is named for its similarity to the Pyrenees mountain range that separates France and Spain, and beholds the most spectacular views in all directions. Coffee has been produced at this farm by the Baraona family for over 130 years, with the original plants and shade trees imported from Antigua, Guatemala. The farm has the largest private seed bank collection in El Salvador, with seeds and plants from more than 80 varietals. Currently, the main varietals of coffee grown are bourbon, typica, pacas and pacamara. In this most recent harvest, Diego Baraona was able to harvest and process additional varietals that he and Gilberto planted five years ago, including SL 28, harrar and sudan rume.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eLos Pirineos has achieved great success at numerous auction programs and competitions, but it has also been long recognised by exporters, buyers and cuppers as producing some of the highest quality coffees in El Salvador. The team and family at Los Pirineos take great care to maintain clean equipment, ensuring quality processing from beginning to end, and remain current with their processing, de-pulping and drying techniques. \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eTo their advantage, the Los Pirineos farm features a man-made plateau overlooking the Tecapa volcano where extensive drying beds stretch to allow for the drying of \u003cbr\u003ea variety of processed coffees. This plateau means the drying beans get an entire days’ worth of sunlight, and the westerly winds ensure even and consistent drying. \u003cbr\u003eThere is a lot to love and admire about the Baraona family and Los Pirineos, and we may never tire of showcasing their work.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003eBOURBON PROCESSING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eo Cherries picked ripe and dark red at 20-22º Brix separated by sections of the farm\u003cbr\u003eo Cherries are floated to separate low-density cherries\u003cbr\u003eo Short fermentation time in tanks flushed with CO2 in a stable environment to enhance \u003cbr\u003eberry flavours\u003cbr\u003eo Coffee was dried in thick stacks in full sun for 2 days to build lactic texture and body\u003cbr\u003eo Final drying was then done spread thin over 18 days under shade to allow typical red \u003cbr\u003eprofile with clean acidity\u003cbr\u003eo Moisture content reduced to 10-12%\u003cbr\u003eo Beans are stored in dried cherry pod until milling for export\u003c\/p\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44884534821049,"sku":null,"price":83.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/Los_Prineos_2.jpg?v=1745192683"},{"product_id":"green-bean-colombia-la-maria-geisha-natural","title":"[Green Bean] Colombia La Maria Geisha Natural","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Colombia\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : \u003cspan\u003eLa Mesa, Cundinamarca\u003c\/span\u003e\u003cbr\u003eFarm \u0026amp; Producer : La Maria \u0026amp; \u003cspan\u003eOrlando and Maria Ospina\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude : 1650-1750m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Geisha Natural\u003cbr\u003eDominic's SCA Cupping Score : 90.25\u003cbr\u003eNote : Anise Floral, Sweet Plum, Cooked Tropical fruits, Syrupy, Toffee, Raspberry, Natural Wine\u003cbr\u003eHarvest : 2024\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eLA MARIA\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eLa Maria Farm is one of the best coffee farms of my choice. I first tasted the Geisha and Mocha varieties of coffee produced by the plantation owners Orlando and Maria Ospina in 2018. After I first tasted their advanced coffee, I became more passionate about coffee processing and much of the fermentation knowledge I have now come from experiments on this La Maria farm.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eLa Maria farm is a very small farm located in the Cundinamarca, La Mesa. It's a small farm, but I'm proud that it's a coffee farm that produces the best coffee. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003ePROCESSING DETAIL\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e● \u003cstrong\u003eDETAILED PROCESS:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eRipe cherries are selected from the healthiest trees, brought to the processing station, washed and disinfected. Floaters are removed.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e● OXIDATION:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eAt room temperature for 24 hours in open plastic drums. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e● FERMENTATION PROCESS:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eAnaerobic fermentation for 60 hours, temperatures between 27°C, then short oxidation for 16-20 hours. Then immersion in water at temperatures between 30 °C with recirculation, adding microorganisms reproduced from the same variety.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFinally, again anaerobic fermentation for 30 hours in plastic thanks. Anaerobic yeast fermentation highlights the unique fermentation process used to create the coffee’s flavour profile, which can pique the curiosity of coffee enthusiast who appreciate the art and science of coffee production.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e● QUENCHING:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eWater is drained, and oxidation continues for 40 hours, aiming for the coffee to reach a temperature of 60°C. Cold water is added and then hot water again to eliminate microbial load. Quenching is a specific method of rapidly cooling down coffee beans or coffee cherries. It is a critical step in various coffee processing methods.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e● PRESTINE PRECISION DRYING:\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eCoffee is dried in a hermetically sealed stainless-steel dehumidifier until it reaches 18%. It follows a rest period for 18 - 24 hours and then continues until it reaches 11%.  Pristine Precision Drying is used to describe this system that maintains the coffee’s pristine quality during the drying stage.\u003c\/span\u003e\u003c\/p\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44884555104441,"sku":null,"price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/KakaoTalk_20250420_205416131.jpg?v=1745148457"},{"product_id":"green-bean-panama-iris-estate-geisha-afterglow","title":"[Green Bean] Panama Iris Estate Geisha Afterglow","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Panama\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Volcan\u003cbr\u003eFarm \/ Producer : Iris Estate \u0026amp; Jamison Savage\u003cbr\u003eAltitude : \u003cspan\u003e1850 - 2300m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Geisha Natural\u003cbr\u003eDominic's SCA Cupping Score : 90+\u003cbr\u003eNote : Jasmine, Sweet Apricot, Yellow Peach, Acacia Honey, Cane Sugar, Refined, Well Structured\u003cbr\u003eHarvest : 2024\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg \/ Order over 5kg please contact us.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eIRIS ESTATE AFTERGLOW\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003e\u003cstrong\u003eAfterglow\u003c\/strong\u003e is our traditional naturally processed Geisha. Afterglow starts with a meticulous harvesting practice where only the ripest, intact, cherries are harvested with a BRIX reading over 21. These cherries are quickly brought to the dry-house for post selection on the top level of Deborah’s 3-tiered African beds system designed by Jamison Savage. While on the top level a certain depth of the cherries is required to prevent over-fermentation and off flavors. Frequent agitation of the cherries is required during the first several days in order to minimize any possible opportunity for a fungal bloom and constant monitoring of temperatures, airflow, as well as humidity inside the dry-houses are critical.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eAfter several days in the direct sunlight the coffee is dropped to the second level bed where it is essentially shade-dried for up to 30 days. This slow, methodical, process gives the coffee grain an opportunity to absorb the layered, natural, and complex flavors provided by the sweet fruit. It is laborious and exhausting work, but it is essential to bring out the best in this special coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eAfter the coffees have been dried to 10.5-11% humidity it is placed in grain-pro bags and stored in bodega for up to 90 days. This “reposo” or rest gives the coffee the opportunity to equalize the humidity inside the grain and stabilize all while the coffee continues to absorb the sweetness and flavor Deborah Afterglow is known for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eAfter reposo the coffees are then hulled, selected for density, size, shape, and color. Finally, the coffee is lightly vacuum packed and boxed for export to our global clients.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44884995702969,"sku":null,"price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/SAVAGEGEISHA_9a00ec8c-4e71-4063-a9f7-c72bc890915a.png?v=1718427634"},{"product_id":"green-bean-panama-morgan-estate-geisha-illumination","title":"[Green Bean] Panama Morgan Estate Geisha Illumination","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Panama\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Volcan\u003cbr\u003eFarm \/ Producer : Morgan Estate \u0026amp; Jamison Savage\u003cbr\u003eAltitude : \u003cspan\u003e1800m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Geisha Washed CM\u003cbr\u003eDominic's SCA Cupping Score : 90+\u003cbr\u003eNote : Plum, Hazelnut, Chardonnay wine, Green grape, Maple Syrup\u003cbr\u003eHarvest : 2024\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg \/ Order over 5kg please contact us.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMORGAN ESTATE ILLUMINATION\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp\u003eThe Carbonic Maceration process has been used in the wine industry for several decades. Yet, the application of this process in coffee is only a few years old. In 2015, Jamison was one of the first in the world to start working with the CM process with coffee. Over the last 3 years he has employed several different techniques using CM and has gained a reputation as an industry leader in Carbonic Maceration coffee processing.\u003c\/p\u003e\n\u003cp\u003eJamison's coffees have won numerous titles in Barista and Brewer's Cup competitions, both national and international. In 2017, Deborah Washed Carbonic Maceration Geisha placed 2nd\u0026amp;nbsp;in the World Brewer's Cup and 5th in the World Barista Championship and most recently 2nd and 4th in the 2019 WBC, Boston. 1st, 2nd and 3th in the 2024 WBC, Busan.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eThe Illmination process\u003c\/strong\u003e\u003c\/span\u003e\u003cspan lang=\"EN-US\"\u003e starts with harvesting perfectly ripe Geisha cherries reading 21-24 on BRIX.\u003cspan\u003e  \u003c\/span\u003eThe cherries are then carefully selected for a second time before processing.\u003cspan\u003e  \u003c\/span\u003eAfter selection the cherries are pulped, leaving a certain percentage of fruit on the grain.\u003cspan\u003e  \u003c\/span\u003eIt is then tanked for an extended period with constant monitoring and cataloging of PH, temperature, and CO2 levels.\u003cspan\u003e  \u003c\/span\u003eAmbient temperatures are monitored and controlled to ensure linearity in the processing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eAfter the required time inside the CO2 infused tanks, the coffee is removed, then placed on shaded, raised, African beds.\u003cspan\u003e  \u003c\/span\u003eDirect sunlight is avoided as the intense UV and heat can cause cracking in parchment.\u003cspan\u003e  \u003c\/span\u003eTemperatures, heat, and humidity are controlled inside the dry houses and are carefully maintained within certain parameters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cspan lang=\"EN-US\"\u003eWhen the coffee has dried to approximately 11% it is bagged in grain-pro and stored in Bodega where temperatures are cool and stable. This seasoning process is critical to Deborah's quality control.\u003cspan\u003e  \u003c\/span\u003eReposo\/rest provides the coffee an opportunity to settle and equalize its moisture content as well as absorb more flavor from it's shell or parchment.\u003cspan\u003e  \u003c\/span\u003eAfter the requisite rest the coffee is hulled, sorted by size, density, color, and shape.\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44884997570745,"sku":null,"price":150.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/SAVAGEGEISHA_9a00ec8c-4e71-4063-a9f7-c72bc890915a.png?v=1718427634"},{"product_id":"green-bean-colombia-las-flores-natural","title":"[Green Bean] Colombia Las Flores Java Natural","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Colombia\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Acevedo\u003cbr\u003eFarm : Las Flores\u003cbr\u003e\u003cspan\u003eAltitude : 1700m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Java Natural\u003cbr\u003eDominic's SCA Cupping Score : 90.50\u003cbr\u003eNote : \u003cspan\u003eAcai Berry, A\u003c\/span\u003e\u003cspan\u003ecid Dark Chocolate, Rose Floral, Cherry, Very Intense \u0026amp; Good Sweetness\u003cbr\u003e\u003c\/span\u003eHarvest : 2025\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eLas Flores\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLas Flores is a 14.5-hectare farm in the town of San Isidro, in the city of Acevedo, Huila. Jhoan Vergara's family, which has been producing coffee for three generations, started the farm with 18,000 coffee trees in 1990. Each year they continued to grow until they reached 90,000 coffee trees. The turning point for Finca Las Flores was when she participated in the Cup of Excellence in 2006. The CoE program began their journey into a world of professional and differentiated coffee.\u003c\/p\u003e\n\u003cp\u003eJohan began controlling the coffee's production and improving its post-harvest processing. Specially produced varieties include Pink Bourbon, Tabi, Java, Maracaturra, Chiroso and Sidra. All of Las Flores' coffee is hand-picked and naturally dried to ensure quality consistency. It also focuses on various fermentation techniques, such as oxidation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003eJAVA PROCESSING\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e● STEP 1. SELECTION CHERRY\u003cbr\u003eCareful selection of ripe cherries with 24-26 degree brix. The cherries are disinfected with alcohol, floaters are removed, and we classify the best cherries.\u003cbr\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e● STEP 2. QUENCHING\u003cbr\u003eWhen the coffee arrives at the processing station, start with a thermal shock with water at 50°C to activate the sugars in the coffee. Quenching is a specific method of rapidly cooling down coffee cherries. It is a critical step in various coffee processing methods.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e● STEP 3. FERMENTATION\u003cbr\u003eThe process begins with an anaerobic fermentation for 60 hours. After 60 hours we uncover the containers and oxidation takes place for 12 hours, during this period we\u003cbr\u003eincrease the temperature and after 12 hours we introduce water to stabilize and control the temperature and carry out submerged fermentation for 12 more hours with recirculation of the must.\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e● STEP 4. PRISTINE PRECISION DRYING\u003cbr\u003eCoffee is dried in a hermetically sealed stainless steel dehumidifier until it reaches 18%.\u003cbr\u003ePristine Precision Drying is used to describe this system that maintains the coffee’s pristine quality during the drying stage. Finally, once again through the Pristine\u003cbr\u003ePrecision Drying equipment to bring the humidity to 11.5% and the water activity below\u003cbr\u003e0.6%. Minimum stabilization time 2 weeks.\u003cbr\u003e\u003c\/p\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44892636676281,"sku":null,"price":270.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/NESTOR_LASSO_2.jpg?v=1754639383"},{"product_id":"green-bean-colombia-las-flores-sidra-thermal-shock","title":"[Green Bean] Colombia Las Flores Sidra Thermal Shock","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Colombia\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Acevedo\u003cbr\u003eFarm : Las Flores\u003cbr\u003e\u003cspan\u003eAltitude : 1700m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Sidra Thermal Shock\u003cbr\u003eDominic's SCA Cupping Score : 89\u003cbr\u003eNote : Dark Cherry, Creamy, Herbal Tea, Berry Jam, Chocolate\u003cbr\u003eHarvest : 2024\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eLas Flores\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLas Flores is a 14.5-hectare farm in the town of San Isidro, in the city of Acevedo, Huila. Jhoan Vergara's family, which has been producing coffee for three generations, started the farm with 18,000 coffee trees in 1990. Each year they continued to grow until they reached 90,000 coffee trees. The turning point for Finca Las Flores was when she participated in the Cup of Excellence in 2006. The CoE program began their journey into a world of professional and differentiated coffee.\u003c\/p\u003e\n\u003cp\u003eJhoan began controlling the coffee's production and improving its post-harvest processing. Specially produced varieties include Pink Bourbon, Tabi, Java, Maracaturra, Chiroso and Sidra. All of Las Flores' coffee is hand-picked and naturally dried to ensure quality consistency. It also focuses on various fermentation techniques, such as oxidation.\u003c\/p\u003e\n\u003cp\u003eProcessing first dries and ferments the coffee cherries in a plastic container for 48 hours. It then goes through heat shock treatment (washing the coffee with water heated to 35 degrees Celsius). Drying takes place slowly for 12 to 15 days in a high bed under the sun parabolic shade canopy.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003eSIDRA PROCESSING\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003eProcessing first dries and ferments the coffee cherries in a plastic container for 48 hours. It then goes through heat shock treatment (washing the coffee with water heated to 35 degrees Celsius). Drying takes place slowly for 12 to 15 days in a high bed under the sun parabolic shade canopy.\u003c\/p\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44892914221241,"sku":null,"price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/101-DSC05490.jpg?v=1754639383"},{"product_id":"green-bean-colombia-las-flores-chiroso-natural-copy","title":"[Green Bean] Colombia Las Flores Chiroso Natural","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Colombia\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Acevedo\u003cbr\u003eFarm : Las Flores\u003cbr\u003e\u003cspan\u003eAltitude : 1700m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Chiroso Natural\u003cbr\u003eDominic's SCA Cupping Score : 89\u003cbr\u003eNote : Strawberry, Passionfruit, Rose, Dark Chocolate, Cherry Coke\u003cbr\u003eHarvest : 2024\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eLas Flores\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLas Flores is a 14.5-hectare farm in the town of San Isidro, in the city of Acevedo, Huila. Jhoan Vergara's family, which has been producing coffee for three generations, started the farm with 18,000 coffee trees in 1990. Each year they continued to grow until they reached 90,000 coffee trees. The turning point for Finca Las Flores was when she participated in the Cup of Excellence in 2006. The CoE program began their journey into a world of professional and differentiated coffee.\u003c\/p\u003e\n\u003cp\u003eJohan began controlling the coffee's production and improving its post-harvest processing. Specially produced varieties include Pink Bourbon, Tabi, Java, Maracaturra, Chiroso and Sidra. All of Las Flores' coffee is hand-picked and naturally dried to ensure quality consistency. It also focuses on various fermentation techniques, such as oxidation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan\u003e\u003cstrong\u003eCHIROSO PROCESSING\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eAll the coffee at Las Flores is hand picked and naturally dried to ensure consistency inquality. Different fermentation techniques such as oxidation followed by anaerobic process and fermentation in bags is used to create unique flavour profiles.\u003c\/p\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":44892921364665,"sku":null,"price":130.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/20241020_144141.jpg?v=1754639171"},{"product_id":"green-bean-panama-iris-estate-geisha-vivid","title":"[Green Bean] Panama Iris Estate Geisha Vivid","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Panama\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Volcan\u003cbr\u003eFarm \/ Producer : Iris Estate \u0026amp; Jamison Savage\u003cbr\u003eAltitude : \u003cspan\u003e1850 - 2300m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Geisha Wahsed CM\u003cbr\u003eDominic's SCA Cupping Score : 90+\u003cbr\u003eNote : Dominant Sweet Jasmine, Mandarine, Juicy Mouthfeel, Cane Sugar\u003cbr\u003eHarvest : 2025\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 500g \/ Order over 5kg please contact us.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFINCA IRIS VIVID\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Carbonic Maceration process has been used in the wine industry for several decades. Yet, the application of this process in coffee is only a few years old. In 2015, Jamison was one of the first in the world to start working with the CM process with coffee. Over the last 3 years he has employed several different techniques using CM and has gained a reputation as an industry leader in Carbonic Maceration coffee processing.\u003c\/p\u003e\n\u003cp\u003eJamison's coffees have won numerous titles in Barista and Brewer's Cup competitions, both national and international. In 2017, Deborah Washed Carbonic Maceration Geisha placed 2nd\u0026amp;nbsp;in the World Brewer's Cup and 5th in the World Barista Championship and most recently 2nd and 4th in the 2019 WBC, Boston. 1st, 2nd and 3th in the 2024 WBC, Busan.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVIVID (PROCESSING DETAILS)\u003c\/strong\u003e\u003c\/span\u003e\u003cspan style=\"font-family: 'Arial',sans-serif; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;\" lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e o Cherries are harvested perfectly ripe at 20-22ºBrix\u003cbr\u003e o Cherries are carefully selected for a second time and separated by sections of the farm\u003cbr\u003e o Whole cherries are placed inside sealed tanks and filled with CO2 such that all O2 is \u003cbr\u003epushed out yellow fruit flavours thin layers\u003cbr\u003e o Cherries are left to ferment for a short period of time in controlled temperatures to bring \u003cbr\u003eo Cherries are removed from tanks, pulped and thoroughly washed before going to dry on a multi tier, raised African bed system under controlled drying conditions at Iris Estate in \u003cbr\u003eo The Iris Estate drying room controls temperature, heat, humidity and airflow to ensure \u003cbr\u003ebeans have optimal conditions to enhance the best flavours\u003cbr\u003e o Drying typically takes 20-25 days\u003cbr\u003e o Moisture content is reduced to 10-12%\u003cbr\u003e o Beans are stored in parchment in grain-pro bags\u003cbr\u003e o When absorption and stabilisation are complete, coffee is then hulled and selected for \u003cbr\u003edensity, size, shape and colour before being lightly vacuum sealed ready for export\u003cbr\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":45258263560377,"sku":null,"price":145.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/SAVAGEGEISHA_9a00ec8c-4e71-4063-a9f7-c72bc890915a.png?v=1718427634"},{"product_id":"green-bean-panama-hacienda-barbara-geisha-natural-anaerobic-co2-yeast","title":"[Green Bean] Panama Hacienda Barbara Geisha Natural Anaerobic","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Panama\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Boquete\u003cbr\u003eFarm \/ Producer : Hacienda Barbara \/ Hunter Tedman\u003cbr\u003eAltitude : \u003cspan\u003e1450 - 1650m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Geisha Natural Anaerobic\u003cbr\u003eDominic's SCA Cupping Score : 90+\u003cbr\u003eNote : Pink Floral, Vanilla Red Peach, High Sweetness\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003eHarvest : 2025\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1000g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eHACIENDA BARBARA\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-end=\"164\" data-start=\"33\"\u003eHacienda Barbara Estates has been growing Specialty Coffee for more than 20 years on three of the best growing regions of Panama.\u003cbr\u003e\u003cstrong data-end=\"196\" data-start=\"166\"\u003eHacienda Barbara, Boquete:\u003c\/strong\u003e located in Jaramillo, it goes from 1450 to 1650 meters above sea level, with century old shade trees. Misty days and cold winds from the north create the perfect environment for growing some of the best coffees in Boquete.\u003cbr\u003eHacienda Barbara Jaramillo produces high altitude Geishas and award winning Catuais. The latest being:\u003c\/p\u003e\n\u003cul data-end=\"685\" data-start=\"528\"\u003e\n\u003cli data-end=\"569\" data-start=\"528\"\u003e\n\u003cp data-end=\"569\" data-start=\"530\"\u003e1st Place BOP Traditional Washed 2016\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"606\" data-start=\"570\"\u003e\n\u003cp data-end=\"606\" data-start=\"572\"\u003e5th Place BOP Geisha Washed 2018\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"648\" data-start=\"607\"\u003e\n\u003cp data-end=\"648\" data-start=\"609\"\u003e1st Place BOP Traditional Washed 2019\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"685\" data-start=\"649\"\u003e\n\u003cp data-end=\"685\" data-start=\"651\"\u003e4th Place BOP Geisha Washed 2020\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1196\" data-start=\"687\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1196\" data-start=\"687\"\u003e\u003cstrong data-end=\"717\" data-start=\"687\"\u003eHacienda Barbara LA HUACA:\u003c\/strong\u003e the word “Huaca” means treasure, this is the largest farm of the group, located on Piedra de Candela at an altitude ranging from 1400 up to 1700 meters above sea level, and it grows mostly Catuai and some Geishas on its higher altitude lots. Close to 70 hectares (170 acres) of the farm are in a protected forest with a very diverse fauna and flora. With mild temperatures during the day but very cold nights, La Huaca has produced winning coffees in the last couple of years:\u003c\/p\u003e\n\u003cul data-end=\"1315\" data-start=\"1197\"\u003e\n\u003cli data-end=\"1238\" data-start=\"1197\"\u003e\n\u003cp data-end=\"1238\" data-start=\"1199\"\u003e2nd Place BOP Traditional Washed 2018\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1277\" data-start=\"1239\"\u003e\n\u003cp data-end=\"1277\" data-start=\"1241\"\u003e12th Place BOP Geisha Natural 2020\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1315\" data-start=\"1278\"\u003e\n\u003cp data-end=\"1315\" data-start=\"1280\"\u003e14th Place BOP Geisha Washed 2020\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eGEISHA NATURAL ANAEROBIC (PROCESSING DETAILS)\u003c\/strong\u003e\u003c\/span\u003e\u003cspan lang=\"EN-US\" style=\"font-family: 'Arial',sans-serif; mso-bidi-font-family: 'Times New Roman'; mso-bidi-theme-font: minor-bidi;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":45374423826617,"sku":null,"price":180.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/HaciendaBarbarLogo.jpg?v=1759127662"},{"product_id":"권미양님을-위한-개인결제창-colombia-las-flores-tabi-washed","title":"[권미양님을 위한 개인결제창] Colombia Las Flores Tabi Washed","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Colombia\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Acevedo\u003cbr\u003eFarm \/ Producer : \u003cspan\u003eJhoan Vergara\u003c\/span\u003e\u003cbr\u003eAltitude : \u003cspan\u003e1700 - 1800m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Tabi Washed Anaerobic\u003cbr\u003eDominic's SCA Cupping Score : 88\u003cbr\u003eNote : \u003cspan\u003eRaspberry Jam, Pink Marshmallow, Red Plume, Cherry, Rose\u003c\/span\u003e\u003cbr\u003eHarvest : 2025\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 10kg\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":45550801944761,"sku":null,"price":1600.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/Photo_Feb_09_1_18_05_PM_1.heic?v=1745472874"},{"product_id":"green-bean-panama-auromar-geisha-washed-firestone","title":"[Green Bean] Panama Auromar Geisha Washed Firestone","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Panama\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Chiriquí\u003cbr\u003eFarm \/ Producer : Finca Auromar \u0026amp; Roberto Brenes\u003cbr\u003eAltitude : 1,570~1,770m\u003cbr\u003eVariety \/ Processing : Geisha Washed Firestone\u003cbr\u003eDominic's SCA Cupping Score : 89.25\u003cbr\u003eNote : White Floral, Orange, Honeydew Melon, Syrup, Silky\u003cbr\u003eHarvest : 2025\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg \/ Order over 5kg please contact us.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFinca Auromar\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong data-end=\"171\" data-start=\"154\"\u003eFinca Auromar\u003c\/strong\u003e (also known as \u003cem data-end=\"204\" data-start=\"187\"\u003eFinca La Aurora\u003c\/em\u003e) is a high-altitude specialty coffee farm located in Candela, Chiriquí Province, Panama, near the Costa Rican border.\u003cbr data-end=\"329\" data-start=\"326\"\u003eThe farm is owned and operated by the Brenes family and is widely recognized for producing exceptional Geisha coffees, particularly in washed and natural styles.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong data-end=\"1125\" data-start=\"1098\"\u003eGeisha Washed Firestone\u003c\/strong\u003e is one of Finca Auromar’s \u003cstrong data-end=\"1176\" data-start=\"1152\"\u003eflagship Geisha lots\u003c\/strong\u003e and represents the farm’s highest standard of traditional washed processing. This coffee is known for its exceptional clarity, elegance, and balance, showcasing the pure expression of Panamanian Geisha terroir. (2022 Best of Panama Geisha Washed 1st)\u003cspan lang=\"EN-US\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBest Of Panama\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\" class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: left;\" class=\"MsoNormal\"\u003e2013 - 1st Place in Best of Panama Washed Geisha\u003cbr\u003e2016 - 1st Place in Best of Panama Natural Geisha\u003cbr\u003e2019 - 6th Place in Best of Panama Natural Geisha\u003cbr\u003e2019 - 5th Place in Best of Panama Natural Geisha\u003cbr\u003e2022 - 1st Place in Best of Panama Washed Geisha \u003cstrong\u003e'Firestone'\u003cbr\u003e\u003c\/strong\u003e2023 - 8th Place in Best of Panama Natural Geisha \u003cbr\u003e2023 - 12th Place In Best of Panama Washed Geisha\u003cbr\u003e2024 - 9th Place In Best of Panama Washed Geisha\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cem data-end=\"830\" data-start=\"814\"\u003e\u003cem data-end=\"660\" data-start=\"644\"\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/em\u003e\u003cem data-end=\"830\" data-start=\"814\"\u003e\u003cem data-end=\"660\" data-start=\"644\"\u003e\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":45758077731001,"sku":null,"price":180.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/c7ce5f96a08de6056726a2aa4e822984.jpg?v=1766724997"},{"product_id":"green-bean-panama-auromar-lupao-natural","title":"[Green Bean] Panama Auromar Lupao Natural","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Panama\u003cbr\u003e\u003cspan\u003eCategory : Cost-Effective Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Chiriquí\u003cbr\u003eFarm \/ Producer : Finca Auromar \u0026amp; Roberto Brenes\u003cbr\u003eAltitude : 1,570~1,770m\u003cbr\u003eVariety \/ Processing : Lupao Natural\u003cbr\u003eDominic's SCA Cupping Score : 85.25\u003cbr\u003eNote : Complex Flower, Bright Green Apple, Peach, Delicate Watermelon\u003cbr\u003eHarvest : 2025\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1kg \/ Order over 5kg please contact us.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eFinca Auromar\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong data-start=\"154\" data-end=\"171\"\u003eFinca Auromar\u003c\/strong\u003e (also known as \u003cem data-start=\"187\" data-end=\"204\"\u003eFinca La Aurora\u003c\/em\u003e) is a high-altitude specialty coffee farm located in Candela, Chiriquí Province, Panama, near the Costa Rican border.\u003cbr data-start=\"326\" data-end=\"329\"\u003eThe farm is owned and operated by the Brenes family and is widely recognized for producing exceptional Geisha coffees, particularly in washed and natural styles.\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eLupao \u003cspan\u003eVariety\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\" style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"75\" data-end=\"420\"\u003e\u003cstrong data-start=\"75\" data-end=\"84\"\u003eLupao\u003c\/strong\u003e is a special coffee variety grown at \u003cstrong data-start=\"122\" data-end=\"139\"\u003eFinca Auromar\u003c\/strong\u003e in Candela, Chiriquí, Panama. It is a \u003cstrong data-start=\"214\" data-end=\"244\"\u003enaturally developed hybrid\u003c\/strong\u003e that originated on the Auromar farm, beginning with just two trees and gradually expanding to approximately one acre at an altitude of around 1,600 meters above sea level.\u003c\/p\u003e\n\u003cp data-start=\"422\" data-end=\"727\"\u003eAlthough Lupao is highly floral, it is \u003cstrong data-start=\"465\" data-end=\"488\"\u003enot a Geisha hybrid\u003c\/strong\u003e, setting it apart from many of Panama’s better-known varieties. Instead, it represents a unique local selection developed through on-farm observation and cultivation, making it one of Auromar’s most distinctive and experimental offerings.\u003c\/p\u003e\n\u003cp data-start=\"729\" data-end=\"1041\"\u003eIn\u003cstrong\u003e \u003c\/strong\u003e2020, Lupao production reached close to 100 kilograms, reflecting both its limited availability and its artisanal scale. The name \u003cstrong data-start=\"870\" data-end=\"881\"\u003e“Lupao”\u003c\/strong\u003e is an acronym formed from the names of \u003cstrong\u003eLucía\u003c\/strong\u003e and \u003cstrong\u003ePaola,\u003c\/strong\u003e the twin granddaughters of Roberto Brenes, adding a deeply personal story to this rare variety.\u003cstrong\u003e\u003c\/strong\u003e\u003cem data-start=\"814\" data-end=\"830\"\u003e\u003cem data-start=\"644\" data-end=\"660\"\u003e\u003c\/em\u003e\u003c\/em\u003e\u003cem data-start=\"814\" data-end=\"830\"\u003e\u003cem data-start=\"644\" data-end=\"660\"\u003e\u003c\/em\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":45759105040569,"sku":null,"price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/c7ce5f96a08de6056726a2aa4e822984.jpg?v=1766724997"},{"product_id":"green-bean-panama-hacienda-barbara-geisha-natural-anaerobic-copy","title":"[Green Bean] Panama Black Moon Chiroso Natural","description":"\u003cp\u003e\u003cstrong\u003eALL INFORMATION;\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin : Panama\u003cbr\u003e\u003cspan\u003eCategory : Competition Grade\u003c\/span\u003e\u003cbr\u003eRegion \/ Area : Boquete\u003cbr\u003eFarm \/ Producer : Black Moon \/ Hunter Tedman\u003cbr\u003eAltitude : \u003cspan\u003e1700m\u003c\/span\u003e\u003cbr\u003eVariety \/ Processing : Chiroso Natural\u003cbr\u003eDominic's SCA Cupping Score : 88\u003cbr\u003eNote : Peach, Red Grape, Lively Acidity, Black Tea, Sweet Well Balaned\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003eHarvest : 2025\u003cbr\u003eShipping : Air (vacuum)\u003cbr\u003e\u003cspan\u003eWeight: 1000g\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eBLACK MOON\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-start=\"33\" data-end=\"164\"\u003e𝐁𝐥𝐚𝐜𝐤 𝐌𝐨𝐨𝐧 Farm is a boutique, experimental coffee farm located in Panama, known for its focus on 𝐫𝐚𝐫𝐞 𝐯𝐚𝐫𝐢𝐞𝐭𝐢𝐞𝐬, 𝐩𝐫𝐞𝐜𝐢𝐬𝐢𝐨𝐧 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧, 𝐚𝐧𝐝 𝐟𝐥𝐚𝐯𝐨𝐫-𝐝𝐫𝐢𝐯𝐞𝐧 𝐩𝐫𝐨𝐜𝐞𝐬𝐬𝐢𝐧𝐠 rather than volume production. The farm has gained attention in the specialty coffee world for producing coffees with 𝐡𝐢𝐠𝐡 𝐚𝐫𝐨𝐦𝐚𝐭𝐢𝐜 𝐢𝐧𝐭𝐞𝐧𝐬𝐢𝐭𝐲, 𝐥𝐚𝐲𝐞𝐫𝐞𝐝 𝐬𝐰𝐞𝐞𝐭𝐧𝐞𝐬𝐬, 𝐚𝐧𝐝 𝐮𝐧𝐮𝐬𝐮𝐚𝐥 𝐟𝐥𝐚𝐯𝐨𝐫 𝐜𝐥𝐚𝐫𝐢𝐭𝐲.\u003c\/p\u003e\n\u003cp data-start=\"33\" data-end=\"164\"\u003eAt Black Moon Farm, 𝐂𝐡𝐢𝐫𝐨𝐬𝐨 is treated as a high-aroma, high-precision variety, meaning processing is designed to enhance clarity and structure, not overpower it.\u003c\/p\u003e\n\u003cp data-start=\"33\" data-end=\"164\"\u003e \u003c\/p\u003e\n\u003cp data-start=\"33\" data-end=\"164\"\u003e \u003c\/p\u003e\n\u003cp style=\"text-align: center;\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCHIROSO (PROCESSING DETAILS)\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThe 𝐂𝐡𝐢𝐫𝐨𝐬𝐨 𝐍𝐚𝐭𝐮𝐫𝐚𝐥 is processed using 𝐜𝐚𝐫𝐞𝐟𝐮𝐥𝐥𝐲 𝐜𝐨𝐧𝐭𝐫𝐨𝐥𝐥𝐞𝐝 𝐰𝐡𝐨𝐥𝐞-𝐜𝐡𝐞𝐫𝐫𝐲 𝐟𝐞𝐫𝐦𝐞𝐧𝐭𝐚𝐭𝐢𝐨𝐧. Only fully ripe cherries are selected and fermented with 𝐥𝐢𝐦𝐢𝐭𝐞𝐝 𝐨𝐱𝐲𝐠𝐞𝐧 𝐞𝐱𝐩𝐨𝐬𝐮𝐫𝐞 to enhance sweetness and aromatic complexity without excessive funk. The coffee is then 𝐬𝐥𝐨𝐰-𝐝𝐫𝐢𝐞𝐝 𝐨𝐧 𝐫𝐚𝐢𝐬𝐞𝐝 𝐛𝐞𝐝𝐬 under controlled conditions to preserve clarity and stability.\u003c\/p\u003e\n\u003cp\u003eThis natural fermentation highlights 𝐟𝐥𝐨𝐫𝐚𝐥 𝐚𝐫𝐨𝐦𝐚𝐭𝐢𝐜𝐬, 𝐫𝐢𝐩𝐞 𝐬𝐭𝐨𝐧𝐞 𝐟𝐫𝐮𝐢𝐭 𝐬𝐰𝐞𝐞𝐭𝐧𝐞𝐬𝐬, 𝐚𝐧𝐝 𝐚 𝐜𝐥𝐞𝐚𝐧, 𝐞𝐥𝐞𝐠𝐚𝐧𝐭 𝐟𝐢𝐧𝐢𝐬𝐡, while maintaining the delicate character of the Chiroso variety.\u003c\/p\u003e\n\u003cp data-start=\"33\" data-end=\"164\"\u003e \u003c\/p\u003e\n\u003cul data-start=\"528\" data-end=\"685\"\u003e\n\u003cli data-start=\"528\" data-end=\"569\"\u003e\n\u003cp data-start=\"530\" data-end=\"569\"\u003e2rd Place BOP VARIETALS 2023\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"570\" data-end=\"606\"\u003e\n\u003cp data-start=\"572\" data-end=\"606\"\u003e1st Place BOP VARIETALS 2024\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"607\" data-end=\"648\"\u003e\n\u003cp data-start=\"609\" data-end=\"648\"\u003e2rd Place BOP VARIETALS 2025\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c!----\u003e","brand":"Dom's Specialty Coffee","offers":[{"title":"Default Title","offer_id":45859238674617,"sku":null,"price":310.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/files\/KakaoTalk_20260112_185203597_9440d678-d9e9-415d-8921-8b023e856615.jpg?v=1768204451"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0589\/6100\/2681\/collections\/1a703ac4-1a94-4c6e-95bd-ce0f816ad9d0.jpg?v=1629275279","url":"https:\/\/www.domspecialtycoffee.com\/collections\/single-pack-80g.oembed","provider":"Dom's Specialty Coffee","version":"1.0","type":"link"}