{"title":"Featured Coffee Beans","description":"","products":[{"product_id":"yuu-chula-mexico","title":"MEXICO - YUU-CHULA \/ Criollo \/ Washed","description":"\u003cp\u003eRebeca Chávez Martínez and Felipe Vega Altamirano are a married couple. They met in the United States, where both were searching for a better future. However, missing their families and homeland, they eventually decided to return to Mexico.\u003cbr\u003eWith the money they had saved in the U.S., they purchased plots of land\u003cbr\u003ewith coffee plants. Although Rebeca comes from a coffee-growing family\u003cbr\u003e— her mother still harvests her own coffee to this day — she had very little knowledge about the process. But she says that was actually a good thing, because she didn’t have any bad habits and was able to learn how to harvest coffee selectively and manage controlled processes from the beginning. \u003c\/p\u003e\n\u003cp\u003eHer husband Felipe is very supportive. He is passionate about fermentation, the mountains, and working with coffee. It’s truly his vocation.\u003c\/p\u003e\n\u003cp\u003eThe harvest begins with the careful collection of ripe cherries.  Once collected, the cherries undergo washing and floating to remove any  foreign matter and discard low-density, floating cherries.  \u003c\/p\u003e\n\u003ch4\u003eProcessing:\u003c\/h4\u003e\n\u003cp\u003eThe cherries are submerged in water for approximately 39 hours, during which  key parameters such as pH and temperature are closely monitored. After this initial stage, the cherries are pulped, and fermentation  continues for another 39 hours. Finally, the coffee is dried inside solar dryer  for approximately 20 days, ensuring consistency and high-quality results.\u003cimg\u003e\u003c\/p\u003e","brand":"superfrut.coffee","offers":[{"title":"Default Title","offer_id":53482217111885,"sku":null,"price":60.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0954\/9024\/4941\/files\/opakowanie8.jpg?v=1774016399"},{"product_id":"honduras-finca-el-puente-catuai-washed","title":"INDIA - RIVERDALE COFFEE ESTATE \/ SLN 9 \/ Washed","description":"\u003ch3\u003e\u003cem\u003eRIVERDALE COFFEE ESTATE\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003eIt’s mid-January and you board a plane in Central Europe. After several hours, you get off in southern India and you think you've landed in paradise. And this feeling lasts for about an hour and a half. The high humidity combined with absurd temperatures at sea level is not an optimal environment for the average white joe, fortunately, we quickly move to theEastern Ghats - a mountain range surrounding the town of Yercaud, situated 1500 meters above sea level. And this time it’s paradise squared!\u003c\/p\u003e\n\u003cp\u003eThe area is beautiful and truly unique. During the hour-long drive along narrow serpentine roads, we pass groups of monkeys at every turn, waiting for some free snacks from homo sapiens. At some point, a wonderful forest begins which will accompany us throughout the whole trip. Within it, among the first coffee trees, there are majestic pepper plants and hundreds of other tropical flora species. I can't compare these views to anything I've seen before.\u003c\/p\u003e\n\u003cp\u003eMy guide is Mohan Balaraman. Together with his brother, Prakash, they’re Indian specialty coffee pioneers and the owners of Riverdale Estate. This story actually starts about 15 years ago when Jola, 88 Graines co-founder, who was living in Melbourne at the time, meets Mohan at one of the coffee events. They “click”. Thanks to this relationship, we can start working with these amazing professionals and bring some of the finest Indian coffee to Europe for the first time, during the summer of 2024.\u003c\/p\u003e\n\u003cp\u003eOver the past ten years, Riverdale has embraced cutting-edge farming techniques, including an impressive, modern cupping lab, an energy-efficient wet mill, drip irrigation systems which use water from a waterfall at the top of the hill, African-style raised beds for drying and a temperature- controlled warehouse for post-harvest storage. Hats off!\u003c\/p\u003e\n\u003cp\u003eThe plantation, situated at 1450 meters above sea level, cultivates the most popular hybrid variety in the country - SLN 9 (Ethiopian x Hibrido de Timor) along with brown and green tip geishas. The farm is located in the middle of a natural forest and it’s just the most beautiful and peaceful place nature could create.\u003c\/p\u003e\n\u003cp\u003eWhile India may still not be in your top tier for the best quality coffees, times are changing. And the Balaraman brothers are doing a fantastic job of showcasing beautiful qualities the coffees from India might present and breaking the stereotypes that are still so common in the industry.\u003c\/p\u003e\n\u003cp\u003eAfter farming, it obviously starts with picking. To ensure consistent excellence, their picker team, consisting of local residents, being paid well above average wages, receives\u003cbr\u003eongoing training and adheres to strict quality control measures. They understand that fruit development is a complex and time-consuming process, closely monitoring the maturation of the beans on a weekly basis. This allows them to have a clear roadmap and begin their work from the early stages of seed development, paying attention to how the seeds store protein and sucrose within their walls. I joined them one day and picked coffee for about an hour and a half. These people are too well-mannered to laugh at me, so they kindly smiled as they looked at the results of my work. Seriously, anyone who fusses on a coffee geeks forum about the superiority of conical drippers over flat-bottom ones should one day work physically in the field on a coffee farm. It would come out good for all!\u003c\/p\u003e\n\u003cp\u003eThe coffee beans are dried on African style raised beds. Throughout the process, any defective or broken beans are removed, maintaining the quality of the final product. While hanging out on the farm, I see the workers constantly raking cherries or parchment. Once the beans reach a moisture level between 10-13%, they are stored in special storage spaces. These areas are equipped with monitoring systems that track\u003cbr\u003ehumidity and temperature on a daily basis. Each processed lot is stored separately, labeled with detailed information such as harvest date, drying conditions, lot size, and processing details. This meticulous approach ensures traceability and allows them to maintain the quality and consistency of their coffees.\u003c\/p\u003e\n\u003cp\u003eAnd now, the most crazy part. The processes. Washeds, naturals, honeys, anaerobics, carbonics, co-ferments - you name it. It’s insane how Balaramans’ fermentation techniques can modulate the flavor profile of one variety - SLN9. They have reached a master level in this, and cupping a dozen lots from the 2024 harvest was the best experience. We’re happy and excited to offer you a truly neat selection of Prakash, Mohan and the whole Riverdale team.\u003c\/p\u003e\n\u003cp\u003eThe sugar on top is their geisha. We bought some small quantities of both green and brown tip variations too. I bet you a fortune you wouldn’t win the “Guess the origin!” game.\u003c\/p\u003e\n\u003cp\u003eI certainly wouldn’t.\u003c\/p\u003e\n\u003cp\u003eOur visit to Riverdale was another reality check. The coffee producing world is indescribably diverse and fascinating. Full of harmful stereotypes and beliefs as well, sometimes. With the beginning of this relationship, we hope to make a small contribution, thanks to the Balaraman brothers, to building a better, interesting and, above all, truer picture regarding the cultivation of specialty coffee in India, but also other, underestimated coffee growing regions!\u003c\/p\u003e","brand":"superfrut.coffee","offers":[{"title":"Default Title","offer_id":53540867801421,"sku":null,"price":49.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0954\/9024\/4941\/files\/opakowanie1.jpg?v=1773659515"},{"product_id":"india-riverdale-coffee-estate-sln-9-washed-copy","title":"HONDURAS - FINCA EL PUENTE \/ Catuai \/ Washed","description":"\u003ch3\u003e\u003cem\u003eFINCA EL PUENTE\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003eMarysabel and her husband Moises initiated their cultivating coffee affair in the year 1996 (bought land in 1992). Marysabel comes from the coffee growing family that dates\u003cbr\u003eback all the way to the year 1907. It wasn’t until 1996 after she married Moises when they have decided to focus and work hard to develop quality in coffee and eventually becomecoffee growing leaders in their country.\u003c\/p\u003e\n\u003cp\u003eAs COE winners Marysabel and Moises humbly and consistently work hard to maintain the highest coffee potential with respect for their community and the surrounding environment. Although their focus of attention is to achieve the highest quality they believe that social and environmental sustainability is an inseparable part of producing coffee and it reflects on all the coffee producing levels.\u003c\/p\u003e\n\u003cp\u003eFinca El Puente is situated in a small municipality of coffee growing department La Paz. Today Finca El Puente counts for 180 hectares of planted coffee. With ideal temperature, altitudes and rain fall this area created perfect coffee growing conditions. Curios by nature, Marysabel and Moises started experimenting with not only varieties but coffee processing methods. A typical processing method in Honduras is a washed process but\u003cbr\u003ein the last few years Finca El Puente has been experimenting and processing coffees in various ways from natural thru anaerobic process.\u003c\/p\u003e\n\u003cp\u003eThe couples’ advantage is a fact that they own a dry mill therefore they control the whole process of processing and full coffee traceability.\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003eAbout natural process:\u003c\/h4\u003e\n\u003cp\u003eThe coffee has been carefully picked, separated and dried on raised beds for 30 days.\u003c\/p\u003e\n\u003cp\u003eThe beds are located in the area where shade and sun can be controlled for optimal temperature management. The coffee is stored in grain pro after it reaches desired moisture lever of 10-11%.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"superfrut.coffee","offers":[{"title":"Default Title","offer_id":53541089411405,"sku":null,"price":63.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0954\/9024\/4941\/files\/opakowanie2_0923ba67-403c-4b78-b182-e0f0d4265315.jpg?v=1773660149"},{"product_id":"honduras-finca-el-puente-catuai-washed-copy","title":"KENYA - RUNGETO KIANGOI \/ SL 28, SL 34\/ Washed","description":"\u003ch3\u003e\u003cem\u003e\u003cstrong\u003eRUNGETO KIANGOI\u003c\/strong\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eThe Kiangoi Factory, managed by the Rung’eto Cooperative Society, is situated in Kirinyaga, Central Kenya, specifically in the Ngariama location of Gichugu Division near Embu town. Established in the 1960s, it occupies a 7-acre plot of land, serving the Kiangoro and Karinga Villages. The area is predominantly covered in native trees, protected by the local community.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch4\u003eHarvest \u0026amp; Post-Harvest\u003c\/h4\u003e\n\u003cp\u003eMost of the processing in Kenya is standardised, but some variation will occur depending on the management and the cooperative’s philosophy. The description that follows is pretty standard for Kenya and will apply to most of the coffees across the different wet mills and cooperatives.\u003c\/p\u003e\n\u003ch4\u003eHarvest\u003c\/h4\u003e\n\u003cp\u003eThe main flowering period occurs from February to March, with the primary harvest taking place from October to December.\u003c\/p\u003e\n\u003cp\u003eThe soil, primarily Nitisol, is rich and developed from volcanic materials, commonly found in highland areas and steep volcanic slopes. Nitisol exhibits superior chemical and physical properties compared to other tropical soils.\u003c\/p\u003e\n\u003ch4\u003eProcessing\u003c\/h4\u003e\n\u003cp\u003eBefore processing, farmers hand-sort the cherries to remove unripe and overripe ones. A 3-Disc Agaarde disc pulping machine is used to remove the skin and pulp from the cherries. The coffees are then graded by density into three categories by the pulper: Grade 1 and 2 are considered higher quality and are fermented separately, while Grade 3 is categorised as a lower grade.\u003c\/p\u003e\n\u003cp\u003eThe coffee is then dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation. After fermentation, the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water overnight.\u003c\/p\u003e\n\u003cp\u003eThe coffee is then sun-dried for 12 to 20 days on African drying beds. The drying time will depend on weather conditions. The coffees are covered with plastic during midday and at night for protection.\u003c\/p\u003e","brand":"superfrut.coffee","offers":[{"title":"Default Title","offer_id":53564896608589,"sku":null,"price":60.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0954\/9024\/4941\/files\/opakowanie9.jpg?v=1774017019"},{"product_id":"kenya-rungeto-kiangoi-sl-28-sl-34-washed-copy","title":"COLOMBIA - FINCA SANTA BARBARA \/ Pink Bourbon\/ Washed","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003eFINCA SANTA BARBARA\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJust twenty minutes from Popayán, at 1850 meters in the hills of Timbío, sits Finca Santa Bárbara - a 14-hectare farm where Geisha, Pink Bourbon, Wush Wush, Java, and Laurina grow beneath the shade of native trees. The farm was designed not only to produce exceptional coffees, but also to welcome visitors into the natural beauty and traditions of Cauca. Ecological trails wind through the plantation, biodiversity thrives, and comfortable cabins offer guests a quiet place to rest after a day on the farm.\u003c\/p\u003e\n\u003cp\u003eLife on the farm follows the rhythms of the coffee trees. Throughout the year, the alleys between rows are trimmed several times to keep competing plants from stealing sunlight, water, and nutrients. Before fertilization, each tree is carefully cleaned to maximize nutrient absorption. The team also practices Re-Re, an old but essential method of collecting ripe, overripe, and fallen cherries after harvest. This keeps pests like the coffee berry borer under control and protects the next crop.\u003c\/p\u003e\n\u003cp\u003eAt the mill, each lot is weighed, registered, and sampled. A 1-kg sample undergoes detailed analysis to determine the best processing method; for this particular lot, a Washed process was chosen. After cleaning and sorting, the fruit is pulped and the beans are moved into a stainless-steel\u003cbr\u003ebioreactor equipped with full environmental controls-oxygen flow, temperature, pH, °Bx, and pressure. Pink Bourbon thrives here: an oxygen-rich environment encourages the natural yeast strains of the variety to multiply, creating aromatic precursors that bring out its floral and fruity character. After 48 hours, the coffee is washed three times.\u003c\/p\u003e\n\u003cp\u003eThese controlled microbial shifts shape the sensory profile of the coffee, accentuating the bright, delicate, and complex attributes that Pink Bourbon is known for.\u003c\/p\u003e\n\u003cp\u003eDrying is one of Cauca’s greatest challenges. Unlike the long dry seasons of Africa, humidity here often exceeds 60– 80%, and annual rainfall can surpass 1,000 mm. To overcome this, Área 18 uses electric dehydrators that combine heat, cold air, and dehumidification. Their intelligent control system runs continuously, allowing the coffee to dry evenly in just two days without compromising flavor.\u003c\/p\u003e\n\u003cp\u003eOnce dried, the coffee rests in fique bags lined with GrainPro for 15 days, stabilizing moisture and ensuring uniform quality before export.\u003c\/p\u003e\n\u003cp\u003eÁrea 18 was born in 2024, when three companies came together around a shared vision: to unlock the full potential of the coffee cherry and everything it can offer. Rather than treating the fruit’s by-products as waste, they set out to transform them into value-driving innovation,\u003cbr\u003esustainability, and better returns for producers and consumers alike.\u003c\/p\u003e\n\u003cp\u003eAt the heart of Área 18 is a practical, circular-economy approach. The team focuses on developing efficient, responsible processes that minimize waste and turn the entire coffee fruit into high-quality products. Their long- term goal is ambitious but clear: by 2030, achieve total utilization of the coffee cherry, from skin to bean, all while operating under carbon-neutral principles.\u003c\/p\u003e\n\u003cp\u003eThis collaboration is more than a technical project - it’s a commitment to reimagining the coffee value chain. By exploring new possibilities and applying thoughtful, innovative solutions, Área 18 is paving the way for a more sustainable industry and creating a positive, lasting impact on the communities that depend on coffee.\u003c\/p\u003e","brand":"superfrut.coffee","offers":[{"title":"Default Title","offer_id":53564929016141,"sku":null,"price":65.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0954\/9024\/4941\/files\/opakowanie7.jpg?v=1774017629"}],"url":"https:\/\/www.superfrut.coffee\/collections\/featured-coffee-beans.oembed","provider":"superfrut.coffee","version":"1.0","type":"link"}