{"title":"Rarities","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e A collection of rare coffees, from exceptional microlots and experimental processing. Here, each harvest is a discovery: complex, limited, carefully roasted to bring out unique nuances and extreme finesse.\u003c\/p\u003e","products":[{"product_id":"finca-milan-colombia-culturing-fermentation-cafea-de-specialitate","title":"FINCA MILAN, Colombia (Nitro Fermentation) Specialty Coffee","description":"\u003ch3 class=\"\" style=\"text-align: justify;\" data-start=\"138\" data-end=\"203\"\u003e\u003cstrong data-start=\"145\" data-end=\"203\"\u003eFinca Milan – Risaralda, Coffee Colombia\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"138\" data-end=\"203\" style=\"text-align: justify;\"\u003eLocated in the \u003cstrong data-start=\"221\" data-end=\"230\"\u003eMilan\u003c\/strong\u003e area, part of the Colombian \u003cstrong data-start=\"262\" data-end=\"275\"\u003eRisaralda\u003c\/strong\u003e region, \u003cstrong data-start=\"277\" data-end=\"292\"\u003eFinca Milan\u003c\/strong\u003e is a farm that perfectly reflects the new wave of Colombian coffee: carefully tended microlots, noble varieties and an experimental approach to processing. Behind this coffee is \u003cstrong data-start=\"501\" data-end=\"523\"\u003eJulio César Madrid\u003c\/strong\u003e , a producer dedicated to excellence, who transforms each harvest into an authentic expression of the area and his passion for coffee. The \u003cstrong data-start=\"678\" data-end=\"688\"\u003e1450 m\u003c\/strong\u003e altitude and rich volcanic soil provide ideal conditions for the development of beans with aromatic complexity and clarity.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Cafea-columbia-de-specialitate-Finca-Milan-Culturing-Fermentation-proaspat-prajita.jpg?v=1762209195\"\u003e\u003c\/p\u003e\n\u003ch3 class=\"\" data-start=\"809\" data-end=\"868\"\u003e\u003cstrong data-start=\"816\" data-end=\"868\"\u003eCaturra\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\" data-start=\"870\" data-end=\"1400\"\u003e\u003cstrong data-start=\"902\" data-end=\"913\"\u003eCaturra\u003c\/strong\u003e is a classic Colombian coffee variety, known for its elegance and natural balance. In the hands of Julio César Madrid, Caturra takes on a new dimension. Careful cherry selection and an innovative fermentation method give this variety a special liveliness, with a vibrant and unusually fruity aromatic profile. It is a modern reinterpretation of a traditional base – ideal for those who want to explore the complexity of a familiar origin, but with an unconventional expression.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Cafea-columbia-de-specialitate-Finca-Milan-Culturing-Fermentation-1229x1536.jpg?v=1762209195\"\u003e\u003c\/p\u003e\n\u003ch3 class=\"\" data-start=\"1407\" data-end=\"1491\"\u003e\u003cstrong data-start=\"1414\" data-end=\"1491\"\u003eCulturing Fermentation\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\" data-start=\"1493\" data-end=\"2046\"\u003eThe coffee is processed using a technique called \u003cstrong data-start=\"1542\" data-end=\"1568\"\u003eCulturing Fermentation\u003c\/strong\u003e – a process that involves the introduction of selected microbiological cultures to enhance fermentation and generate deeper and more distinct aromatic profiles. This type of fermentation is carried out under controlled conditions, with extreme attention to temperature, time and pH. This process allows for the extraction of spectacular flavor notes, without compromising clarity or balance. It is the kind of processing that transforms coffee into a memorable sensory experience.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Cafea-columbia-de-specialitate-Finca-Milan-Naturala-Fermentation.png-1073x800.webp?v=1762209194\"\u003e\u003c\/p\u003e\n\u003ch3 class=\"\" data-start=\"2053\" data-end=\"2118\"\u003e\u003cstrong data-start=\"2060\" data-end=\"2118\"\u003eTasting notes\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\" data-start=\"2120\" data-end=\"2622\"\u003e\u003cstrong data-start=\"2120\" data-end=\"2135\"\u003eFinca Milan\u003c\/strong\u003e is a Colombian coffee that develops tropical notes of \u003cstrong data-start=\"2187\" data-end=\"2197\"\u003elychee\u003c\/strong\u003e , \u003cstrong data-start=\"2199\" data-end=\"2219\"\u003epassion fruit\u003c\/strong\u003e , \u003cstrong data-start=\"2221\" data-end=\"2237\"\u003ered fruits\u003c\/strong\u003e and an elegant floral note that lingers in the aftertaste. It is a coffee with high acidity, which gives it freshness and vitality, a medium, slightly velvety body, and a pronounced, natural sweetness. Ideal for clear and expressive brews – V60 or AeroPress. This coffee is for those looking for complexity, freshness and a bit of wow in every sip.\u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":55890245681532,"sku":"finca_milan_200gr","price":117.0,"currency_code":"RON","in_stock":false},{"title":"500g","offer_id":55890245714300,"sku":"finca_milan_500gr","price":263.0,"currency_code":"RON","in_stock":false},{"title":"1000g","offer_id":55890245648764,"sku":"finca_milan_1000gr","price":496.0,"currency_code":"RON","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/11_17e65344-ea86-4cd7-b658-7e5553630bd4.png?v=1765373352"},{"product_id":"uraga-addis-ethiopia-supernatural-cafea-de-specialitate","title":"URAGA ADDIS, Ethiopia (Supernatural) Specialty Coffee ","description":"\u003ch3 class=\"\" style=\"text-align: justify;\" data-start=\"138\" data-end=\"203\"\u003e \u003cstrong data-start=\"145\" data-end=\"203\"\u003eHurricane Addis – Guji, Ethiopia\u003c\/strong\u003e\n\u003c\/h3\u003e\n\n \u003cp data-start=\"138\" data-end=\"203\" style=\"text-align: justify;\"\u003eThe Guji region in southern Ethiopia is renowned for its exceptional coffees, with a unique identity different from Sidamo or Yirgacheffe. At altitudes between 1950 and 2300 meters, the cool climate and fertile soils create ideal conditions for the slow ripening of coffee cherries. The \u003cstrong data-start=\"887\" data-end=\"903\"\u003eUraga Gomoro\u003c\/strong\u003e washing station is a reference point for local producers, where small farmers bring their crops to be processed using innovative methods.\u003c\/p\u003e\n\n\u003ch3 data-start=\"1049\" data-end=\"1078\"\u003e Supernatural Processing\u003c\/h3\u003e\n\n\u003cp data-start=\"1079\" data-end=\"1405\"\u003e The \u003cstrong data-start=\"1086\" data-end=\"1102\"\u003eSupernatural\u003c\/strong\u003e method is a modern interpretation of natural processing, developed to amplify intense flavors and bring out a spectacular profile. The cherries are carefully selected, fermented under controlled conditions and dried on African beds, with attention to airflow and sun exposure.\u003c\/p\u003e\n\n \u003cp data-start=\"1407\" data-end=\"1591\"\u003eThe result is an explosive coffee with a strong fruity character and an added layer of complexity – a vibrant experience that stands out in any brewing method.\u003c\/p\u003e\n\n\u003ch3 data-start=\"1598\" data-end=\"1613\"\u003e In the cup\u003c\/h3\u003e\n\n\u003cp data-start=\"1614\" data-end=\"1924\"\u003e Uraga Addis \"Supernatural\" is intense and fruity. Aromas of \u003cstrong data-start=\"1680\" data-end=\"1711\"\u003etropical fruits and strawberries\u003c\/strong\u003e intertwine with accents of \u003cstrong data-start=\"1739\" data-end=\"1759\"\u003edark chocolate\u003c\/strong\u003e and a touch of \u003cstrong data-start=\"1775\" data-end=\"1788\"\u003esweet wine\u003c\/strong\u003e . The body is full and velvety, the acidity is balanced, and the natural sweetness is high, making every sip memorable. \u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":55890246533500,"sku":"Uraga_Addis_200g","price":92.0,"currency_code":"RON","in_stock":false},{"title":"500g","offer_id":55890246566268,"sku":"Uraga_Addis_500g","price":208.0,"currency_code":"RON","in_stock":false},{"title":"1000g","offer_id":55890246599036,"sku":"Uraga_Addis_1000g","price":393.0,"currency_code":"RON","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/URAGA.png?v=1761685876"},{"product_id":"alejo-castro-geisha-costa-rica-anaerobic-natural-cafea-de-specialitate","title":"ALEJO CASTRO GEISHA, Costa Rica (Natural Anaerobic) Specialty Coffee","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e \u003cmeta charset=\"UTF-8\"\u003e\u003c\/span\u003eFinca Volcán Azul is one of the most respected farms in Costa Rica, with a coffee-growing tradition of more than 200 years. Located in the Alajuela region, the farm combines modern practices with biodiversity conservation, producing lots that are internationally recognised for their clarity and finesse.\u003cstrong data-start=\"464\" data-end=\"485\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"461\" data-end=\"487\"\u003e\u003cstrong data-start=\"464\" data-end=\"485\"\u003eAlejo Castro Kahle\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"488\" data-end=\"819\"\u003eThe coffee is grown by \u003cstrong data-start=\"514\" data-end=\"536\"\u003eAlejo Castro Kahle\u003c\/strong\u003e, a member of a family with deep roots in the Costa Rican coffee industry. Alejo is known for his meticulous attention to detail, controlled experiments and quality-driven approach, which have made Volcán Azul a benchmark name for premium microlots.\u003cstrong data-start=\"829\" data-end=\"862\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"826\" data-end=\"864\"\u003e\u003cstrong data-start=\"829\" data-end=\"862\"\u003eProcessing (Anaerobic Natural)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"865\" data-end=\"1188\"\u003ePerfectly ripe cherries are fermented anaerobically in sealed tanks, where temperature and pressure control intensify the natural aromas. After fermentation, the coffee is dried naturally on African beds. The process adds depth, high sweetness and aromatic complexity without losing the elegance of the Geisha variety.\u003cstrong data-start=\"1198\" data-end=\"1218\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"1195\" data-end=\"1220\"\u003e\u003cstrong data-start=\"1198\" data-end=\"1218\"\u003eSensory profile\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"1221\" data-end=\"1491\"\u003eThe cup opens with notes of \u003cstrong data-start=\"1250\" data-end=\"1281\"\u003estrawberry and tropical fruit\u003c\/strong\u003e, supported by hints of \u003cstrong data-start=\"1306\" data-end=\"1319\"\u003echocolate\u003c\/strong\u003e and touches of \u003cstrong data-start=\"1334\" data-end=\"1341\"\u003erum\u003c\/strong\u003e. The taste is vibrant and sweet, with a silky body and a long, clean and expressive finish — a Geisha that impresses with its balance and intensity.\u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":56084395196796,"sku":"Alejo_Castro200g","price":129.0,"currency_code":"RON","in_stock":false},{"title":"500g","offer_id":56084395229564,"sku":"Alejo_Castro500g","price":289.0,"currency_code":"RON","in_stock":false},{"title":"1000g","offer_id":56084395164028,"sku":"Alejo_Castro1000g","price":546.0,"currency_code":"RON","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/12.png?v=1765374497"},{"product_id":"wilder-lazo-colombia-carbonic-maceration-natural-200h-cafea-de-specialitate","title":"WILDER LAZO, Colombia (Carbonic Maceration Natural 200h) Specialty Coffee","description":"\u003cp data-start=\"183\" data-end=\"498\"\u003eThis Geisha microlot comes from \u003cstrong data-start=\"219\" data-end=\"245\"\u003eFinca Bella Alejandría\u003c\/strong\u003e , Wilder Lazo's farm located in Vereda El Cardal, San Adolfo, Huila. The region is renowned for its high altitudes, volcanic soil and microclimates that allow the development of coffees with high complexity and a distinct aromatic identity.\u003c\/p\u003e\n\u003cp data-start=\"183\" data-end=\"498\"\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"183\" data-end=\"498\"\u003e \u003cstrong data-start=\"508\" data-end=\"529\"\u003eAbout the manufacturer\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"532\" data-end=\"871\"\u003e Wilder Lazo is one of the most respected and innovative producers in Huila. He combines the tradition of family farms with modern processing techniques, managing to obtain coffees with clarity, intensity and a rarely seen aromatic structure. His batches are appreciated in competitions and recognized for their consistency and expressiveness.\u003c\/p\u003e\n\u003cp data-start=\"532\" data-end=\"871\"\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"532\" data-end=\"871\"\u003e \u003cstrong data-start=\"881\" data-end=\"903\"\u003eVariety – Geisha\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"906\" data-end=\"1240\"\u003e Geisha is one of the most valuable and sought-after coffee varieties in the world, prized for its floral aromas, high sweetness, and delicate texture. In the right hands, this variety delivers an elegant, bright, and deeply aromatic cup — and in this batch, Wilder Lazo manages to highlight all of these qualities.\u003c\/p\u003e\n\u003cp data-start=\"906\" data-end=\"1240\"\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"906\" data-end=\"1240\"\u003e \u003cstrong data-start=\"1250\" data-end=\"1293\"\u003eProcessing – Natural Carbonic Maceration\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"1296\" data-end=\"1625\"\u003e The cherries are fermented in a controlled environment in hermetic tanks using \u003cem data-start=\"1375\" data-end=\"1396\"\u003ethe carbonic maceration\u003c\/em\u003e technique. This process intensifies fruitiness, develops complexity of aromas and creates a juicy, layered structure. After fermentation, the coffee is naturally dried, which contributes to its high body and deep sweetness. \u003c\/p\u003e\n\u003cp data-start=\"1296\" data-end=\"1625\"\u003e\u003c\/p\u003e\n\u003ch3 data-start=\"1296\" data-end=\"1625\"\u003e \u003cstrong data-start=\"1635\" data-end=\"1655\"\u003eSensory profile\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-start=\"1658\" data-end=\"2022\"\u003e In the cup you will discover vibrant notes of \u003cstrong data-start=\"1696\" data-end=\"1716\"\u003etropical fruits\u003c\/strong\u003e , complemented by botanical accents of \u003cstrong data-start=\"1752\" data-end=\"1764\"\u003erosemary\u003c\/strong\u003e , sweet tones of \u003cstrong data-start=\"1782\" data-end=\"1798\"\u003eprunes\u003c\/strong\u003e and \u003cstrong\u003eblackberries\u003c\/strong\u003e . The body is high, the acidity is medium and well integrated, and the strong sweetness persists in the aftertaste. An expressive and memorable Geisha, which combines the elegance of the variety with the intensity of natural processing.\u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":56101704532348,"sku":"Wilder_Lazo200g","price":128.0,"currency_code":"RON","in_stock":false},{"title":"500g","offer_id":56101704565116,"sku":"Wilder_Lazo500g","price":288.0,"currency_code":"RON","in_stock":false},{"title":"1000g","offer_id":56101704597884,"sku":"Wilder_Lazo1000g","price":544.0,"currency_code":"RON","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/10.png?v=1765375191"},{"product_id":"finca-la-pacaya-el-salvador-natural-geisha-cafea-de-specialitate-copy","title":"FINCA LA PACAYA, El Salvador (Natural Geisha) Specialty Coffee","description":"\u003ch3 data-end=\"156\" data-start=\"110\"\u003e\u003cstrong data-end=\"156\" data-start=\"113\"\u003eFinca La Pacaya – El Salvador (Natural)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"505\" data-start=\"158\"\u003e This Geisha comes from \u003cstrong data-end=\"206\" data-start=\"187\"\u003eFinca La Pacaya\u003c\/strong\u003e , a farm in the MAVCOFFEE portfolio known for its refined batches and processing that highlight the expressiveness of El Salvador's terroir. The altitude, volcanic soil and constant humidity create the ideal environment for the development of rich aromas and remarkable complexity.\u003c\/p\u003e\n\u003ch3 data-end=\"505\" data-start=\"158\"\u003e \u003cstrong data-end=\"538\" data-start=\"515\"\u003eProcessing – Natural\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-end=\"827\" data-start=\"540\"\u003e For this batch, the cherries are left to ferment naturally, whole, under rigorous temperature and ventilation control. The natural processing amplifies the fruity sweetness and gives the coffee a velvety structure, with an intense aroma that is felt even from the grind.\u003c\/p\u003e\n\u003ch3 data-end=\"827\" data-start=\"540\"\u003e \u003cstrong data-end=\"855\" data-start=\"837\"\u003eTaste profile\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp data-end=\"1230\" data-start=\"857\"\u003e In the cup, La Pacaya's Geisha presents itself with bright notes of \u003cstrong data-end=\"943\" data-start=\"924\"\u003etropical fruits\u003c\/strong\u003e , complemented by warm tones of \u003cstrong data-end=\"982\" data-start=\"975\"\u003erum\u003c\/strong\u003e and \u003cstrong data-end=\"999\" data-start=\"986\"\u003echocolate\u003c\/strong\u003e . The finish brings a discreet floral elegance. The body is \u003cstrong data-end=\"1067\" data-start=\"1058\"\u003emedium\u003c\/strong\u003e , the acidity \u003cstrong data-end=\"1089\" data-start=\"1080\"\u003eis medium\u003c\/strong\u003e , and \u003cstrong data-end=\"1116\" data-start=\"1095\"\u003ethe sweetness is high\u003c\/strong\u003e , offering a round and satisfying experience, ideal for clear brews, but also for delicate espressos.\u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":56424102822268,"sku":"Finca_La_Pacaya200g","price":145.0,"currency_code":"RON","in_stock":false},{"title":"500g","offer_id":56424102855036,"sku":"Finca_La_Pacaya500g","price":326.0,"currency_code":"RON","in_stock":false},{"title":"1000g","offer_id":56424102887804,"sku":"Finca_La_Pacaya1000g","price":616.0,"currency_code":"RON","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Finca_La_Pacaya_pack_1600x1600_bkg.png?v=1765462340"},{"product_id":"abonament-mabo-rarity","title":"MABO Rarity Subscription","description":"\u003cp style=\"text-align: center;\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eThis month, the Rarity subscription includes:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003ca href=\"https:\/\/mabo.business\/en-eu\/collections\/rarities\/products\/namisuni-uganda-natural-cafea-de-specialitate\" target=\"_blank\" title=\"Uganda Namisumi\" rel=\"noopener\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Namisuni_Uganda_cafea_de_specialitate_mabo.png?v=1790792001\" alt=\"\"\u003e\u003c\/a\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\n\u003ca href=\"https:\/\/mabo.business\/en-eu\/collections\/rarities\/products\/julio-cesar-madrid-colombia-culturing-fermentation-washed-cafea-de-specialitate\" title=\"Julio Cesar\" rel=\"noopener\" target=\"_blank\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Julio_Cesar_Madrid_cafea_de_specialitate_mabo.png?v=1790792000\" alt=\"\"\u003e\u003c\/a\u003e\u003ca href=\"https:\/\/mabo.business\/en-eu\/collections\/rarities\/products\/julio-cesar-madrid-colombia-culturing-fermentation-washed-cafea-de-specialitate\" title=\"Julio Cesar\"\u003e\u003c\/a\u003e\n\u003c\/div\u003e","brand":"mabo.business Roasters","offers":[{"title":"2x200g","offer_id":56447952716156,"sku":"Ab_Rarity_2x200gr","price":215.0,"currency_code":"RON","in_stock":true},{"title":"4x200g","offer_id":56447952748924,"sku":"Ab_Rarity_4x200gr","price":399.0,"currency_code":"RON","in_stock":true},{"title":"2x1KG","offer_id":56596429734268,"sku":"Ab_Rarity_2x1KG","price":849.0,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/abonament-mabo-rarity-2-pungi-200g-cafea-de-specialitate.png?v=1792666453"},{"product_id":"mabo-berriberi-fruity-blend-cafea-de-specialitate","title":"MABÓ BERRIBERI (Fruity Blend) Specialty Coffee","description":"\u003cp data-start=\"107\" data-end=\"564\"\u003eBerriberi is a blend created for those who truly enjoy fruity coffees, both as espresso and filter. It's a coffee designed for those who seek expressiveness in their cup and appreciate vibrant, clear, and energetic aromas.\u003c\/p\u003e\n\u003cp data-start=\"107\" data-end=\"564\"\u003eExpect an intense and memorable experience: juicy sweetness from the first taste, brilliant, succulent acidity, and a pleasantly persistent finish reminiscent of ripe fruits.\u003c\/p\u003e\n\u003cp data-start=\"566\" data-end=\"861\"\u003eThis is the kind of coffee that immediately stands out. Not through strength, but through clarity, precision, and personality. Each sip brings a vibrant, bright sensation, and its profile evolves beautifully as it cools, allowing more and more fruity nuances to open up in the cup.\u003c\/p\u003e\n\u003cp data-start=\"863\" data-end=\"1314\"\u003eWhen Bogdan created this blend, he wasn't aiming for balance in the classic sense. He didn't want to make a coffee that \"pleased everyone,\" but one that said something clear from the start. He began with the idea of fruit, not as a discreet accent, but as a central element of the experience. He built the blend around coffees with a vibrant fruity character, layering rare lots that speak the same language and naturally complement each other, each amplifying the expression of the other.\u003c\/p\u003e\n\u003cp data-start=\"863\" data-end=\"1314\"\u003e\u003cstrong\u003eColombia (Honey Cofermented) + Ethiopia (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1316\" data-end=\"1600\"\u003eThe result is a bold, juicy, and lively coffee, with a profile that doesn't go unnoticed. A coffee that doesn't aim to be well-behaved, but expressive. It wasn't made to please everyone, but to surprise you and stay with you long after the last sip.\u003c\/p\u003e","brand":"mabo.business Roasters","offers":[{"title":"200g","offer_id":56513770422652,"sku":"Mabo_BerriBeri200g","price":78.4,"currency_code":"RON","in_stock":false},{"title":"500g","offer_id":56513770455420,"sku":"Mabo_BerriBeri500g","price":176.8,"currency_code":"RON","in_stock":false},{"title":"1000g","offer_id":56513770488188,"sku":"Mabo_BerriBeri1000g","price":333.6,"currency_code":"RON","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Mabo_BerriBeri_Blend_Rarity.png?v=1773930592"},{"product_id":"las-lajas-costa-rica-anaerobic-red-honey-cafea-de-specialitate","title":"Las Lajas, Costa Rica (Anaerobic Red Honey) Specialty Coffee","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eLas Lajas\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe name Las Lajas comes from the Spanish version of an Arabic word that refers to indigenous stone artifacts found on the property when it was first planted. Located at the foothills of the Poás Volcano in Costa Rica's Central Valley, the farm spans 38 hectares divided into several plots, each with different species of shade trees that create unique microclimates. This diversity is not accidental; each plot is treated individually, each lot is processed separately, and each harvest is monitored daily.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFrancisca and Oscar Chacon are third-generation coffee producers, known for being among the first in Central America to process high-quality coffees using Honey and Natural methods. Their story is not linear; Oscar inherited 5 hectares at 18 after his father died from a pesticide-related illness. This loss led them to transition to organic farming, a risky decision at the time, when there were no premiums paid for organic coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFrancisca earned a university degree in agriculture specializing in coffee, and in 2006, they decided to open their own coffee mill, launching their microlot program. From 25 exportable bags in their first year, they now produce over 2,000.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePROCESSING — ANAEROBIC RED HONEY\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRed Honey processing means that coffee cherries are partially de-pulped, retaining a significant proportion of the mucilage on the bean before drying. At Las Lajas, this process is taken a step further through anaerobic fermentation: the beans enter sealed tanks where, without oxygen, fermentation proceeds slowly and controllably, concentrating the sugars and natural flavors.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe drying process requires constant attention; bean temperature and movement are continuously monitored to avoid overheating. The goal is a slow, passive dehydration that allows sugars to crystallize without being compromised by high temperatures. This results in a coffee with concentrated sweetness, a consistent body, and an aromatic complexity that few other processes can match.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eVARIETY — ETHIOPE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEthiope is a relatively rare Arabica variety in Costa Rica, with Ethiopian origins, brought and adapted to Central America for its distinct aromatic potential. It retains the characteristics of heirloom varieties: fine acidity, well-defined floral and fruity notes, with an expressiveness that clearly differentiates it from classic Costa Rican varieties.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e1,300 — 1,825 meters. The wide altitude range means that the beans develop under different conditions across the farm, some more slowly, in cooler temperatures, thereby accumulating more complexity. This diversity is reflected in the cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSENSORY PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eIn the cup, this coffee is sweet and comforting. Vanilla and white chocolate, complemented by pecan nuts that add a lightly roasted, warm texture. The body is medium, acidity is balanced and well-integrated, and the high sweetness makes it an extremely accessible and delicious coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eNotes: Vanilla, White Chocolate, Pecan Nuts, Medium Body, Medium Acidity, High Sweetness\u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eROAST PROFILE — OMNI LIGHT\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eOmni Light roasted by Bogdan Georgescu, a versatile profile that works excellent for both filter and espresso. For filter, it highlights the delicacy of vanilla and the fine floral notes of the Ethiope variety. For espresso, it becomes rounder and creamier, with a more pronounced white chocolate sweetness.\u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":56611055370620,"sku":"Las_Lajas_200g","price":108.0,"currency_code":"RON","in_stock":false},{"title":"500g","offer_id":56611055403388,"sku":"Las_Lajas_500g","price":242.0,"currency_code":"RON","in_stock":false},{"title":"1000g","offer_id":56611055436156,"sku":"Las_Lajas_1000g","price":457.0,"currency_code":"RON","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/LasLajasPack.png?v=1775736247"},{"product_id":"koke-indigo-ethiopia-carbonic-maceration-natural-cafea-de-specialitate","title":"Koke Indigo, Ethiopia (Carbonic Maceration Natural) Specialty Coffee","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eKOKE WASHING STATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Koke processing station is named after the village of Koke in the Yirgacheffe district, Gedeo Zone. Built in 2011, it is a family-owned station, located on a hillside, with coffee grown both above and below the station, a position that gives it access to varied altitudes and distinct flavor profiles.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe station collaborates with dozens of small local producers, many of them families with generations of coffee cultivation tradition. Over the years, the station's team has constantly invested in improvements and has started to offer direct guidance to partner farmers to improve the quality and consistency of the harvest. One of the decisions that defined their reputation: separating cherries picked from higher altitudes, a small detail that makes a clear difference in the cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePRIMROSE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePrimrose Specialty Coffee is one of Ethiopia's most respected coffee exporters, founded in 2010 by Abreham Mengiste and Meseret Workneh, both with over 20 years of industry experience at the time of its launch. Primrose works with thousands of producers across nine Ethiopian regions, promoting transparent and sustainable practices and connecting local farms with specialty roasters worldwide. In addition to traditional methods, Primrose has also explored experimental processing — including carbonic maceration — precisely to highlight the unique aromatic potential of Ethiopian coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHEIRLOOM\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEthiopian coffee grows from a mosaic of heirloom varieties — native trees, mostly genetically unmapped, that have developed naturally in Ethiopian forests and gardens over hundreds of years. These varieties have not undergone commercial selection, and precisely because of this, they retain a rare aromatic diversity, difficult to reproduce elsewhere. In the cup, they translate into vibrant expressiveness, with floral, fruity notes and a well-defined natural acidity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePROCESSING — CARBONIC MACERATION NATURAL\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCarbonic Maceration is one of the most precise and spectacular processing methods in specialty coffee, initially borrowed from the world of wine. Whole, intact cherries are placed in sealed tanks and saturated with carbon dioxide. Without oxygen, fermentation occurs inside each cherry individually — an intracellular process that concentrates aromas, intensifies sweetness, and creates a clear, vibrant, and distinct aromatic profile.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAfter fermentation, the beans are naturally dried on raised African beds, allowing residual sugars to slowly integrate into the bean. The result is a coffee with remarkable aromatic clarity — where tropical fruits and flowers express themselves without noise or artifice.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e1,800 — 2,000 meters. One of the highest altitudes in Yirgacheffe, which means dense beans, slow maturation, and exceptional aromatic concentration. At these altitudes, the temperature difference between day and night is significant — and it is reflected in the coffee's complexity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSENSORY PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bright and exotic coffee, with a fruity and floral profile that surprises you from the first sip. Apricots and ripe mango dominate the foreground, supported by pineapple notes that add freshness and vibrancy. Green tea appears delicately in the background, bringing floral elegance and a finesse that ties everything together. The body is medium, the acidity is balanced and pleasant, and the high sweetness makes this coffee extremely accessible — and extremely memorable.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eNotes: Apricot, Pineapple, Mango, Green Tea\u003c\/em\u003e, \u003cem\u003eMedium Body, Medium Acidity, High Sweetness\u003c\/em\u003e\u003c\/p\u003e","brand":"mabo.business Roasters","offers":[{"title":"200g","offer_id":56611813917052,"sku":"Koke_Indigo_200g","price":127.0,"currency_code":"RON","in_stock":true},{"title":"500g","offer_id":56611813949820,"sku":"Koke_Indigo_500g","price":286.0,"currency_code":"RON","in_stock":true},{"title":"1000g","offer_id":56611813982588,"sku":"Koke_Indigo_1000g","price":540.0,"currency_code":"RON","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Koke_Indigo.png?v=1775889721"},{"product_id":"nestor-lasso-decaf-colombia-pink-bourbon-decaf-cafea-de-specialitate","title":"Nestor Lasso DECAF, Colombia (Pink Bourbon Decaf) Specialty Coffee","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNestor Lasso is one of the most innovative producers of his generation in Colombian coffee. Raised on the family farm El Diviso in Huila, he took over the reins with his brother Adrian with a single objective: to do things radically differently from how they had been done before. The third generation of the Lasso family, but the first to prioritize quality over quantity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNestor attended a government training program in specialty coffee processing, but as he himself says: \"The reality of farm work is learned in the field.\" Since then, he has built precise fermentation protocols, planted rare varieties, and seen his lots used in world barista competitions — including the 2022 World Barista Championship. Today his coffees have a cult following among specialty coffee enthusiasts worldwide.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe La Planta farm, from which this lot originates, is located in Huila, at 1,650–1,800 meters altitude, in one of the most renowned regions for competition coffee in Colombia.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eVARIETY — PINK BOURBON\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePink Bourbon is one of the most sought-after and least understood varieties in the specialty coffee world. Although the name suggests a direct relationship with the Bourbon family, genetic studies have shown that it is actually a landrace variety with Ethiopian origins, adapted and cultivated in Colombia in recent decades, especially in the Huila region. Its pink-colored fruits at maturity are a visual indicator of its aromatic potential — high sweetness, distinct floral notes, and a complexity that few other producers can consistently achieve.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt Nestor Lasso's farm, Pink Bourbon is cultivated at high altitudes, in conditions that favor slow maturation and the gradual accumulation of natural sugars.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePROCESSING — WASHED DECAF\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe coffee is processed using the washed method — the cherries are de-pulped, fermented, and washed with clean water, resulting in a clear, clean, and well-defined profile. This process highlights the variety's identity and the terroir's character, without the influences brought by the pulp or mucilage.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDecaffeination is carried out using the EA (Ethyl Acetate) method, derived from sugarcane, the only natural decaffeination method produced in Colombia, right at the source. The green beans are steamed to open their pores, then washed with natural ethyl acetate which binds to caffeine molecules and extracts them without damaging the bean's structure or aromatic profile. The process avoids excessive heat or pressure, preserving the coffee's natural oils and complexity. The result is a decaf that tastes like real coffee, because that's exactly what it is.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e1,650 — 1,800 meters. The high altitude in Huila contributes to bean density, a well-integrated natural acidity, and concentrated sweetness, qualities that are retained even after the decaffeination process.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSENSORY PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA decaffeinated coffee that redefines expectations. Rose petal jam and Turkish Delight create a floral and refined sweetness, supported by delicate chamomile notes that bring an almost tea-like finesse. Blueberries appear as a clean fruity accent, balancing the entire profile. The body is medium, acidity low, and sweetness high — an elegant, comfortable, and surprisingly complex cup for a decaffeinated coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eNotes: Rose Petal Jam, Turkish Delight, Chamomile, Blueberries\u003c\/em\u003e, \u003cem\u003eBody: Medium, Acidity: Low, Sweetness: High\u003c\/em\u003e\u003c\/p\u003e","brand":"mabo.business Roasters","offers":[{"title":"200g","offer_id":56633515606396,"sku":"Nestor_Lasso200g","price":115.0,"currency_code":"RON","in_stock":true},{"title":"500g","offer_id":56633515639164,"sku":"Nestor_Lasso500g","price":259.0,"currency_code":"RON","in_stock":true},{"title":"1000g","offer_id":56633515671932,"sku":"Nestor_Lasso1000g","price":488.0,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Nestor_Lasso_DECAF.png?v=1779890453"},{"product_id":"los-pedregales-colombia-natural-cafea-de-specialitate","title":"Los Pedregales, Colombia (Natural) Specialty Coffee","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLos Pedregales spans 7 hectares in Gaitania, Tolima, at an altitude of 1,780 meters. The farm is part of the indigenous reserve of the Nasa We'sx community, an isolated and protected place where the land is respected and cared for like a family member. The fertile volcanic soil and high altitude create the perfect conditions for complex and balanced coffees. Here, in the shadow of steep mountains and the Nevado del Huila volcano, tradition and nature intertwine in every coffee bean.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFernando Paya is 27 years old and works the farm alongside his mother and sister. For them, coffee is not just a crop; it's their livelihood, the means by which they support their family and community. Fernando cultivates Castillo and Caturra, resilient varieties adapted to local conditions, with the same care with which the Nasa We'sx community has respected the land for generations. In Gaitania, specialty coffee has become a real economic alternative, offering young producers like Fernando a way to stay on their land and build a decent future through quality coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePROCESSING\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNatural coffee from Los Pedregales means the beans were dried with the entire fruit pulp intact, allowing the natural sugars to ferment and penetrate the bean. It's a processing method that requires constant attention—controlling temperature, humidity, air—but the result is worth it. Notes of grapes, blueberries, and cocoa beans come from this process, from how Fernando manages fermentation and drying. It's a full-bodied, round coffee with high sweetness and balanced acidity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eNOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGrapes, blueberries, cocoa nibs with high body, medium acidity, high sweetness. It's a coffee you drink when you want something more complex, fuller, but without being overwhelming. The Natural processing highlights the fruit, and the Castillo and Caturra varieties bring balance. A coffee that shows what Gaitania can do when producers control the process from start to finish.\u003c\/p\u003e","brand":"mabo.business Roasters","offers":[{"title":"200g","offer_id":56704316637564,"sku":"Los_Pedregales200g","price":77.0,"currency_code":"RON","in_stock":false},{"title":"500g","offer_id":56704316670332,"sku":"Los_Pedregales500g","price":173.0,"currency_code":"RON","in_stock":false},{"title":"1000g","offer_id":56704316703100,"sku":"Los_Pedregales1000g","price":327.0,"currency_code":"RON","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/LosPedregalesCoffee.png?v=1777556371"},{"product_id":"julio-cesar-madrid-colombia-culturing-fermentation-washed-cafea-de-specialitate","title":"JULIO CESAR MADRID, Colombia (Culturing Fermentation Washed) Specialty Coffee","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eJulio Cesar Madrid\u003c\/strong\u003e comes from La Riviera, Julio Cesar Madrid's farm, located in Santa Rosa de Cabal, in the Risaralda region of Colombia — a direct tribute to the producer behind this lot. La Riviera is one of the farms recognized for its extremely meticulous approach to coffee cultivation and processing, as well as for experimenting with modern controlled fermentation methods. The farm is part of Café UBA, a group of producers that emphasizes precision, consistency, and expressive cup profiles.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis lot is made from the Pink Bourbon variety, appreciated for its floral and fruity profile, with a clarity that sometimes resembles Gesha coffees. At an altitude of 1800m, the cherries develop slowly, accumulating more sweetness and aromatic complexity.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe \"Culturing Fermentation Washed\" processing takes this coffee into an extremely interesting sensory area. Fermentation is carefully controlled to accentuate fruity elegance and aromatic complexity, without compromising the clarity specific to a well-executed washed coffee. The result is a vibrant, clean, and sophisticated coffee, where floral and fruity notes naturally complement each other.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIt develops notes of peach, Earl Grey, and cantaloupe, supported by a medium body, balanced acidity, and a high sweetness that lingers long in the aftertaste.\u003c\/p\u003e","brand":"mabo.business Roasters","offers":[{"title":"200g","offer_id":57375107744124,"sku":"JulioCesar200","price":121.0,"currency_code":"RON","in_stock":true},{"title":"500g","offer_id":57375107776892,"sku":"JulioCesar500","price":273.0,"currency_code":"RON","in_stock":false},{"title":"1000g","offer_id":57375107809660,"sku":"JulioCesar1000","price":515.0,"currency_code":"RON","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/julio-cesar-madrid-colombia-culturing-fermentation-washed-cafea-de-specialitate-200g.png?v=1792738932"},{"product_id":"namisuni-uganda-natural-cafea-de-specialitate","title":"NAMISUNI, Uganda (Natural) Specialty Coffee","description":"\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNamisuni\u003c\/strong\u003e comes from the Mt. Elgon region, one of Uganda's most prized coffee-growing areas, located on the border with Kenya, on the slopes of an ancient, extinct volcano. The high altitude and fertile volcanic soils in the area create almost ideal conditions for Arabica coffee; the cherries ripen slowly, accumulating aromatic complexity and sweetness.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eThe Coffee Yard: The Story Behind the Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBehind this lot is The Coffee Yard (TCY), a company founded in 2018 by a group of women, with the technical support of Norman Mukuru, a specialist with over 15 years of experience as a quality consultant and sourcing manager for large companies in the coffee industry, before building his own business alongside a women's support association.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eToday, TCY is led by two female directors, and 75% of the management board consists of women, an inclusive leadership model built around a network of small farmers specially selected for their sound agricultural practices and good farm management.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eTCY collects ripe cherries directly from these farmers and transports them to its own processing station in Sironko, a lowland area with a milder climate, chosen precisely because it favors slow and controlled drying.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Namisuni_Uganda_Cafea_de_Specialitate_Mabo.jpg?v=1789030716\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eUganda, an emerging origin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eFor a long time, Uganda was known in the coffee world more for Robusta than for Arabica, a country associated with quantity, not necessarily with refined cup profiles.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eHowever, things have visibly changed in the last decade: Arabica production has steadily increased, and regions such as Mt. Elgon, Rwenzori, and West Nile have begun to attract the attention of specialty roasters worldwide. Farms are usually small, often under half a hectare, cultivated in natural shade systems that maintain lower temperatures and healthier plants. It is still a young origin in the specialty coffee landscape, but with a potential that more and more people are recognizing.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eNatural Processing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eNatural Processing is one of the oldest coffee processing methods, involving drying the entire cherry around the bean, without removing the pulp or mucilage before drying. During this process, which can take several weeks, the sugars and aromatic compounds from the cherry fruit have time to slowly migrate into the bean. The result is a coffee with a fuller body, pronounced sweetness, and an often intensely fruity aromatic profile. This is also the main reason why natural processing remains a favorite among lovers of expressive and bold coffees.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cstrong\u003eCupping Profile\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eNamisuni develops notes of raspberry, vanilla, and orange, supported by a medium body, medium acidity, and high sweetness. It is a vibrant cup, easy to love from the first sip, where the natural processing is clearly felt, but without completely dominating the clarity of the coffee.\u003c\/p\u003e","brand":"mabo.business Roasters","offers":[{"title":"200g","offer_id":57423697969532,"sku":"Namisuni_Uganda200g","price":79.0,"currency_code":"RON","in_stock":true},{"title":"500g","offer_id":57423698002300,"sku":"Namisuni_Uganda500g","price":178.0,"currency_code":"RON","in_stock":true},{"title":"1000g","offer_id":57423698035068,"sku":"Namisuni_Uganda1000g","price":336.0,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/files\/Namisuni-Uganda-Cafea_de_specialitate_proaspat_prajita_mabo.png?v=1792740091"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0932\/2830\/2716\/collections\/Mabo_V60_servire_in_ceasca_EXTDEND_LR.jpg?v=1761499475","url":"https:\/\/mabo.business\/en-eu\/collections\/rarities.oembed","provider":"mabo.business Roasters","version":"1.0","type":"link"}