{"title":"Rare Lots","description":"\u003cp\u003eA selection of coffees with rare varietals, origins, or techniques, showing off the peaks that coffee can achieve.\u003c\/p\u003e","products":[{"product_id":"mozambique","title":"Mozambique, Namaacha, Local varieties, Natural","description":"\u003cp data-start=\"37\" data-end=\"271\"\u003eMozambique’s coffee industry is still in its early stages, rebuilding after years of decline. With support from \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eAMOCAFÉ\u003c\/span\u003e\u003c\/span\u003e, the country is working to grow production and establish itself in specialty coffee. Most farms are linked to reforestation projects, but Namaacha Green Farm near \u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eMaputo\u003c\/span\u003e\u003c\/span\u003e stands out as the largest producer in the south. The farm grows mainly Red Bourbon at 700–800 masl and processes all coffee as naturals on raised beds.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eA unique tasting lot from an almost new producing country, with gin like flavours of juniper, citrus, chamomile and grapefruit - A tiny lot that's perfect for the explorers among us.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDETAILS\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMozambique’s coffee industry is at the embryonic stage, with most modern coffee projects only beginning post-2020. Historically, the Portuguese colonial administration emphasised tea production in Mozambique, while promoting coffee farming in Angola. During its \u003cspan\u003ecolonial occupation, Mozambique was mostly known for Robusta\u003c\/span\u003e\u003cem\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003ecoffee production, and by the time civil war broke out in 1977 following the declaration of independence in 1975 it produced around 1000 metric tons per year. This quantity declined significantly throughout the fifteen years of war, now down to only 100 tons 40 years later.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eIn recent years the government of Mozambique has created a ten year sector development plan that aims to increase production to 5000 hectares from the current total of around 300, and has created AMOCAFÉ a national association of coffee producers. The government aims to export 100 tons of coffee in 2025, nearly triple the previous years harvest.\u003c\/p\u003e\n\u003cp\u003eThe ambition, driven by the AMOCAFÉ, is to turn the still emerging coffee production into a sector that can rival the continent’s leading names within the next decade.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eMost of the country’s current coffee projects are focused on the reforestation of degraded lands, primarily in the central regions of Gorongosa and Chimanimani, with new shade-covered coffee production used as a method for reforesting lands previously cleared for more intensive agriculture.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNamaacha Green Farm is something of an outlier. A small family farm managed by brothers Polyphile and Muhire. It's located in the region of the same name in the south of the country, west of the capital city Maputo and close to the borders with Eswatini and South Africa.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe farm currently has four hectares of land producing coffee, and over the past year, Polyphile and Muhire planted an additional four and a half hectares with coffee seedlings. They’ve also introduced shade cover plants, which are still younger than the coffee trees but will eventually provide shelter and protection. Today, Namaacha stands as the largest coffee operation in Maputo Province and the entire southern region of the country.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe coffees are grown at 700-800masl and the bulk of production is red bourbon with some smaller amounts of yellow bourbon and local varieties. All coffees are currently processed as naturals on raised beds.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"250g \/ Whole Bean","offer_id":57412539220303,"sku":null,"price":18.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":57412539253071,"sku":null,"price":62.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/newsquares-73.jpg?v=1775642834"},{"product_id":"guatemala-santa-irene-gesha-natural","title":"Guatemala, Santa Irene, Gesha Natural","description":"\u003cp\u003eCobán is a unique coffee-growing region defined by its cool temperatures, constant cloud cover, and year-round misty rainfall, often compared to the landscapes of the UK. Instead of distinct wet and dry seasons, the region experiences a fine, persistent drizzle known locally as “chipi-chipi,” which can last up to 10 months of the year.\u003c\/p\u003e\n\u003cp\u003eThis climate creates challenges for farmers, particularly in managing diseases like leaf rust, and requires careful, adaptive farming practices. Most coffee is shade-grown by small producers, helping protect plants and maintain ecological balance.\u003c\/p\u003e\n\u003cp\u003eSaint Irene is a protected natural forest reserve spanning 129 hectares, owned by Dr. Jacinto Estrada Zanabria. Nestled within this preserved landscape. In 2012, Carlos Estrada, his son, began cultivating a 15-hectare section of the land. What started as a small coffee project quickly developed; by 2013, the entire area had been planted with carefully selected coffee varieties.\u003c\/p\u003e\n\u003cp\u003eThe Gesha variety is a recent addition to Santa Irene. First discovered in the 1930s in Ethiopia’s Gori Gesha Forest, it’s celebrated for its floral notes and tea-like mouthfeel.\u003c\/p\u003e\n\u003cp\u003eGuatemalan Geshas often deliver pronounced sweetness and complexity, with volcanic minerality adding unique touches to their signature floral profile. Thanks to the country’s long tradition of producing top-tier specialty coffee, producers have honed the skills to bring out the best in Gesha, earning growing recognition at international competitions.\u003c\/p\u003e\n\u003cp\u003eAt Santa Irene, the Brix levels of coffee cherries are measured to determine which parcels and coffee cherries to pick. Brix is a unit used to measure the sugar content of a liquid. In coffee farming, it’s mainly used to gauge the sugar concentration in ripe coffee cherries, offering an objective sign of ripeness and potential quality at harvest. Brix range is between 18-22 degrees. Coffee is sorted at the end of the day. Cherries are weighed, and transported to the wet mill.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"250g \/ Whole Bean","offer_id":57422190281039,"sku":null,"price":25.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":57422190313807,"sku":null,"price":86.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0929\/6953\/3775\/files\/GESHA.jpg?v=1776781641"},{"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\/rare-lots.oembed","provider":"Ithaka","version":"1.0","type":"link"}