{"title":"Process Forward","description":"\u003cp\u003eThis is a collection of coffee that typify their respective processing methods. This is not necessarily for the most experimental, or bold techniques, but for coffee that really show the best characteristics of the method. Whether washed, natural or something beyond.\u003c\/p\u003e","products":[{"product_id":"ecuador-los-romerillos-mixed-varieties-washed","title":"Ecuador Los Romerillos, Mixed Varieties, Washed","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eA balanced and expressive cup with gentle orange acidity, a silky body, and a long toffee finish. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis lot was purchased not only for its excellent flavour, but as the first step in building new long-term relationships that extend value beyond price alone — directing our buying power toward regenerative farming, equitable distribution, and measurable progress aligned with UN Sustainable Development Goals 8, 12, 13 and 15.\u003c\/span\u003e\u003c\/p\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003e+ Broader Context\u003c\/strong\u003e \u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-end=\"1399\" data-start=\"1093\"\u003eThis coffee is the first of our lots selected specifically to help build relationships that create impact beyond quality metrics and market price — relationships that invest in resilience, environmental regeneration, and more equitable value distribution across our supply chain.\u003c\/p\u003e\n\u003cp data-end=\"1399\" data-start=\"1093\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1859\" data-start=\"1401\"\u003eIn response to our brief, our partners at \u003cstrong data-end=\"1455\" data-start=\"1443\"\u003eCaravela\u003c\/strong\u003e connected us with a producing group in rural Ecuador seeking support for reforestation across their farms. Together, we agreed on a structure where part of the price paid contributes directly to the purchase and planting of 119 shade trees, including 35 fruit trees that will create food security or revenue benefits. \u003c\/p\u003e\n\u003cp data-end=\"1859\" data-start=\"1401\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1859\" data-start=\"1401\"\u003eThese trees will strengthen farm ecosystems, improve soil health, sequester additional carbon, and enhance cup quality and coffee plant resilience in the years ahead. We have also committed to purchase the same quantity or more from the same producers next year, building confidence and resilience to support their investments.\u003c\/p\u003e\n\u003cp data-end=\"1859\" data-start=\"1401\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1978\" data-start=\"1861\"\u003eFor us, this is what responsible sourcing looks like: quality in the cup paired with tangible, improvements to the sustainability of a producers work and environment, through shared investment.\u003c\/p\u003e\n\u003cp data-end=\"1978\" data-start=\"1861\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee is produced by\u003cspan class=\"apple-converted-space\"\u003e \u003c\/span\u003e\u003cstrong data-end=\"390\" data-start=\"339\"\u003efour members of the Los Romerillos co\u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003emmunity\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e:\u003cspan class=\"apple-converted-space\"\u003e \u003c\/span\u003e\u003cstrong data-end=\"489\" data-start=\"392\"\u003eVilma Alexandra Ramón Urrego, Rosa Milta Elizalde Sanchez, Carmen Sanchez, and Lucio Elizalde\u003c\/strong\u003e. While Los Romerillos includes other growers, this particular lot reflects the work and dedication of these four family-run farms.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-end=\"1049\" data-start=\"626\"\u003e\u003cspan\u003eEach producer brings both tradition and innovation to the lot. Vilma continues to expand her farm while refining fermentation techniques, always focused on building a more secure future for her family through quality coffee. Rosa and her husband Nelson cultivate coffee at Finca Arenal, surrounded by fruit trees, springs, and fertile soils, where anaerobic fermentation and careful drying have become central to their specialty approach.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1049\" data-start=\"626\"\u003e \u003c\/p\u003e\n\u003cp data-end=\"1468\" data-start=\"1051\"\u003e\u003cspan\u003eFor Carmen and her daughter Lidia, coffee is also an act of continuity — maintaining the practices of their late husband and father, Cristo Rey, through organic farming methods and deeply rooted traditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-end=\"1468\" data-start=\"1051\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLucio, with more than 25 years of experience, has transformed his farm into a thriving agroforestry system, integrating fruit trees and sustainable cultivation to strengthen both biodiversity and cup character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-end=\"1878\" data-start=\"1470\"\u003e\u003cspan\u003eAcross these four contributions, the lot expresses not only careful farming and processing but also a collective commitment to resilience, craft, and community. This coffee is a reflection of what becomes possible when smallholder producers work together, with the support of exporters like Caravela enabling the sharing of knowledge and investment in quality, while keeping family farming at the heart of the work.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003e+ Roast \u0026amp; Brewing Information\u003c\/strong\u003e \u003c\/summary\u003e\n\u003cp class=\"p2\"\u003e \u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThis coffee has a light roast, designed to maximise its sweetness and balance without losing the gentle florality and acidity of the varieties and process. As filter gentle citrus acidity and apricot and nectarine roll into a brown sugar finish. This will work well across many methods, but is a great coffee for immersion brews like the French Press.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eAs espresso this can tend to be tart shots if run fast, or heavy toffee notes if too slow, so we've found a longer ratio (1;2.5) can help give consistent balanced results\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e18.5g:45g, 27 seconds\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"250g \/ Whole Bean","offer_id":57014143680847,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":57070895464783,"sku":null,"price":48.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/squares-58.jpg?v=1773847189"},{"product_id":"thailand-huai-chompu","title":"Thailand Huai Chompu, Anaerobic Natural","description":"\u003cp\u003eThis coffee comes from Huai Chomphu, Chiang Rai, where smallholder Akha hill-tribe producers, cultivate the distinctive Chiang Mai varietal, a rust-resistant hybrid. This particular lot is from Stidkhun Wuiyaku (34), who has worked closely with Beanspire to maximise the quality of both his harvest and processing techniques. A juicy, wine-like cup with bright fruit character, led by crisp red apple acidity and rounded out by sweet, jammy strawberry notes.\u003c\/p\u003e\n\u003cp\u003eHuai Chomphu, located in Chiang Rai, is a coffee-growing region with approximately 500 households, each typically producing 1-2 tons of coffee. We've accessed this coffee through the amazing work of our old friend of our founder, Fuadi Pitsuwan, a polymath with a PhD from Oxford! Who through his exporting business Beanspire Coffee, based in Chiang Rai, works with producers in Doi Pangkhon and Doi Saket to improve coffee quality and export to international specialty markets with a focus on sustainability, producer protection, and elevating Thai coffee.\u003c\/p\u003e\n\u003cp\u003eThe name 'Huai Chomphu' translates to 'Pink Valley,' named for the cherry blossoms that bloom during the harvest season. All of the villagers belong to the Akha Hilltribe. The region is comprised of about 500 coffee-growing households—this coffee is sourced from these smallholder farms.\u003c\/p\u003e\n\u003cp\u003eThe Chiang Mai coffee varietal is a distinctive hybrid celebrated for its smooth body and chocolate-like flavour profile. Developed specifically for the northern highlands of Thailand, it is a rust-resistant cultivar that combines the compact growth of Caturra with the bright, refined cup characteristics of SL28 genetics. Today, it stands as Thailand’s flagship specialty coffee and is widely cultivated throughout the region.\u003c\/p\u003e\n\u003cp\u003eAlthough it is sometimes broadly referred to as a “Catimor variant,” this varietal represents a more refined development with a strong emphasis on both flavour quality and long-term sustainability. It was introduced under the initiative of Thailand’s late king as part of a national effort to replace opium cultivation and support sustainable livelihoods among northern hill tribe communities.\u003c\/p\u003e\n\u003cp\u003eThe coffee cherries are floated to remove defects, then lay on the raised beds to dry off the water. Then the coffee cherries are anaerobically fermented in double-layered plastic bags for 3 days and the bags are flipped and turned side to side. Then, left to ferment for 3 additional days then removed and dried on raised beds for 25 days.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"250g \/ Whole Bean","offer_id":57412540432719,"sku":null,"price":16.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":57412540465487,"sku":null,"price":52.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/newsquares-50.jpg?v=1775642888"},{"product_id":"bolivia-humberto-mamani-pacamara-coco-oxidized-natural","title":"Bolivia, Humberto Mamani, Pacamara, Coco (Oxidized) Natural","description":"\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp\u003eA unique process, and a unique flavour, this is as progressive as coffee can get.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThis 40kg micro-lot is a process-led fusion of the most advanced fermentation science, the incredible terroir and altitude of Bolivia and the skill of a producer and mill team that are truly revealing the flavour potential of coffee.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOrigin \u0026amp; Producers\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHumberto Mamani is a relatively small producer in Uchimachi, La Paz, one of Bolivias oldest coffee growing regions, but also one where coffee growing\u003cspan class=\"Apple-converted-space\"\u003e  \u003c\/span\u003ehas declined over the last 50 years.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAs a member of Agricafe’s award-winning Sol de la Mañana program Humberto has benefitted from its efforts driving quality, consistency, and market access, but it has also allowed him the opportunity to push beyond the traditional cup profiles and create this unique lot.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eCoffee was introduced to Bolivia by Spanish colonists in the 1800s, and though originally mostly consumed locally by the wealthy elites, cultivation expanded into a larger commercial scale in the 1920s.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn the 50’s as part of the Bolivian revolution’s focus on support of minority groups and rural areas, land ownership was reformed and redistributed, giving indigenous farmers ownership over small agricultural plots (typically 1–8 hectares). These smallholder plots still produce 85–95% of Bolivia's coffee today.\u003cspan class=\"Apple-converted-space\"\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eInternational funding supporting alternatives to coca production, drove a peak in coffee yields (over 100,000 60kg bags per year), but changing international policies and the collapse of the coffee market decimated this growth, resulting in a pivot towards specialty coffee (including the \u003ci\u003eCup of Excellence\u003c\/i\u003e in 2004) which better reflect the unique Andean altitude and quality potential of growing regions like Caranava, La Paz and Samaipata. These days Bolivia is widely regarded as one of the most unique and important specialty producers, with some of the worlds most famous coffee buyers making an annual pilgrimage to the Agricafe mill to taste coffees with Pedro and Daniella.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eVariety \u0026amp; Processing\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eHumberto grows Pacamara alongside more traditional varietals like Catuai. Since Pacamara is uncommon in Bolivia and known for its exceptional flavour potential, it already earns a premium price, but by combining this with the experimental processes being developed at the Buena Vista mill, that potential is increased and delivered upon consistently.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe coffee has been processed using a carefully designed oxidation–fermentation regime, named ‘Coco Natural’. It begins with ripe cherries, delivered directly to the mill post harvest .From there, responsibility shifts to the Buena Vista team, where Adrian Silva, a chemical engineer who oversees both the experimental and operational aspects of processing takes over.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAdrian brings a uniquely scientific mindset to coffee processing, applying principles from his background in chemical engineering to better understand and control fermentation. Rather than relying solely on tradition, he approaches processing as a series of testable systems, carefully isolating variables and analysing their effects on flavour. Adrian has become a key figure in pushing forward experimental processing techniques in Bolivia.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe process delivers floral aromas and tropical fruit notes, on top of a deep creamy body, that combined with Pacamara's complex stone fruit and sweet finish create a complex and evolving cup.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eBrewing\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\nWhilst this is going to be the star of any cupping table, and give a crazy complex filter coffee, in our opinion it shines as an espresso, or cold brew. With milk it’s going to be almost desert like, with deep boozy tiramisu vibes, but as espresso you’ll find complex layered fruits and incredible sweetness.\u003cbr\u003e\u003cbr\u003e\u003cbr\u003ePacamaras, and particularly advanced processed ones like this, will need quite a grind adjustment from your regular espresso grind, and will reward a longer brewing time. You’ll also find that whilst tasty from 7 days post roast, this coffee will really hit its full potential later, so worth ether waiting, or keeping a little back till 3-4 weeks post roast\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e\u003cstrong\u003eOur Connection\u003c\/strong\u003e\u003c\/summary\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eWe’ve been sourcing coffees from Bolivia for almost 20 years through our different businesses and projects, and to be able to share coffees like this, alongside the Navarro and Carmelita, truly represents our ideals of both what specialty coffee can taste like, (diverse, reflective of soil and skill) and what specialty coffee can do for producers and the land they call home when the value-chain is aligned.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"My Store","offers":[{"title":"250g","offer_id":57922381087055,"sku":null,"price":22.0,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":57922381119823,"sku":null,"price":76.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/Artboard_65_copy_8_3x_c7141bb1-06c5-4185-9bbe-7c8c188cbb4c.png?v=1781607976"}],"url":"https:\/\/ithaka.coffee\/collections\/proccess-forward.oembed","provider":"Ithaka","version":"1.0","type":"link"}