{"title":"Floral and Citrusy Coffees","description":"\u003cspan\u003eOur \"green\" colour category of coffees. Taste notes like citrus, fresh stone fruits, and florals like bergamot, herbs, and tea.\u003c\/span\u003e","products":[{"product_id":"india-kerehaklu-anoxic-natural","title":"India Kerehaklu Anoxic Washed","description":"\u003cp\u003eWe are honoured to be launching several remarkable coffees from Kerehaklu, a stunningly biodiverse coffee plantation in the Western Ghats region of India owned by the Thipaiah family. This anoxic washed lot is delighting us with bright, warming notes of pecan, custard apple, and raisin.\u003c\/p\u003e\n\u003cp\u003eOur colleague Will was in India this year just as the arabica harvest was coming to an end, the first time he was able to cup coffees that we would receive later on. There's nothing like the sparkle of fresh crop coffee cupped at origin, and these coffees have held up nicely since then: They're tasting bright, sweet and delicious, and we've purchased more lots from Kerehaklu than ever before – including an anoxic natural and \u003ca href=\"https:\/\/www.skylark.coffee\/collections\/coffee\/products\/india-kerehaklu-robusta-natural\" target=\"_blank\" rel=\"noopener\"\u003etwo\u003c\/a\u003e \u003ca href=\"https:\/\/www.skylark.coffee\/collections\/coffee\/products\/india-kerehaklu-robusta-washed\" target=\"_blank\" rel=\"noopener\"\u003eRobustas\u003c\/a\u003e (a first for us!). \u003c\/p\u003e\n\u003cp\u003eKerehaklu is spread across 250 acres and has been chemical-free since 2016. The biodiversity there is incredible, with macaques, parrots, snakes, deer, civets, and boars regularly roaming, and even some occasional tigers. It has been run by the Thipaiah family for five generations. Today, Ajoy mainly looks after the growing and agronomy side while Pranoy manages processing.\u003c\/p\u003e\n\u003cp\u003eThey primarily grow arabica coffee, but also two other species, canephora and liberica. Some plants on the estate are more than 100 years old, so the land and plant matter are well adapted to one another. Most of the varietals are Indian cultivars called 'Selection' — these are hybridised from other varieties to grow well in their environment. The Thipaiahs keep a plant nursery where they look after young plants from seed, including various 'Selection' arabicas, Obata, and SL28. They also have lots of avocados and pepper vines, both of which they produce to a very high standard and sell.\u003c\/p\u003e\n\u003cp\u003eThe estate is home to many beautiful cluster fig trees (some estimated to be 400 years old) that grow around other trees slowly and eventually engulf them. The cluster figs aren't particularly tasty to humans, but they are much beloved by the many birds that live there, and the birds' guano is an excellent fertiliser for the coffee. These fig trees are the secondary canopy, with the highest canopy coming primarily from citrus trees. The ample shade means the coffee can grow and mature slowly. As a result, the output on an estate like this is much, much lower than more intensive \"monocrop\" coffee farms, but if you take a wider look at the total sum of outputs from all the crops, they are incredibly productive.\u003c\/p\u003e\n\u003cp\u003eThis lot is an anoxic washed, meaning the coffee underwent a stage of fermentation in an oxygen-reduced environment prior to drying. Pranoy generally prefers the use of local yeasts that are the result of the natural microbiome rather than commercial yeasts (although he has experimented with both). One way that he kick-starts fermentation in anoxic coffees is by adding liquid from another active fermentation. This process is often referred to as Mossto or Mosto, a term taken from the wine industry that literally translates to 'grape juice'. At Kerehaklu, Pranoy has been experimenting with this technique since 2023, although it is only now becoming more common.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eElevation: 1200 Meters above Sea Level\u003cbr\u003eVarietal: Selection 5b\u003cbr\u003eCup score: 86\u003cbr\u003ePrice paid per kg: £11.95\u003cbr\u003eProcess: Anoxic washed\u003c\/p\u003e","brand":"India","offers":[{"title":"250g \/ Whole Bean","offer_id":41646132265078,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Espresso (fine)","offer_id":41646132297846,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Aeropress (medium fine)","offer_id":56385061912962,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Filter (medium coarse)","offer_id":41683718209654,"sku":"","price":13.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Cafetière (coarse)","offer_id":56376487903618,"sku":null,"price":13.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":41646132330614,"sku":null,"price":44.5,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Espresso (fine)","offer_id":41646132363382,"sku":null,"price":44.5,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Aeropress (medium fine)","offer_id":56385061945730,"sku":null,"price":44.5,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Filter (medium coarse)","offer_id":41683718242422,"sku":"","price":44.5,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Cafetière (coarse)","offer_id":56376487936386,"sku":null,"price":44.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/IMG-9596.heic?v=1725797929"},{"product_id":"kenya-kiandu-ab","title":"Kenya Kiandu AB","description":"\u003cp\u003eThis one is a beautiful, classic washed Kenyan coffee with notes of Apricot, Orangina and Black Tea. It's a great choice for anyone who loves juicy, citric East African coffees. Even in autumn this coffee reminds us of bright, summer days. \u003c\/p\u003e\n\u003cp\u003eWe sourced this coffee through our friends at Falcon. This lot was grown by a group of smallholder farmers who are all members of the Mutheka Farmers Cooperative Society (FCS) and deliver their coffee to Kiandu Coffee Factory. The facility lies in Kenya's renowned Nyeri County, near the town of Tetu.\u003c\/p\u003e\n\u003cp\u003eMutheka FCS is a very new organisation that was created in 2004 after the Giant Tetu Coffee Growers Co-Operative Society split. The FCS is located in Nyeri County, east of the Aberdare Ranges and west of Mt. Kenya, and manages seven factories with a total membership of approximately 6,000 small-scale coffee growers. Kiandu Factory has almost 1,900 registered members, making it one of Mutheka's largest. Only a small percentage of Kenyan coffee factories actively deliver coffee in any given year.\u003c\/p\u003e\n\u003cp\u003eTo create this lot, handpicked coffee cherries were sent to the mill the same day and carefully sorted. Employees from the factory carefully supervised the procedure to prevent any underripe or damaged cherries from being accepted. Any unwanted coffee got sent home to be dried and used as low-quality 'Mbuni' natural-process coffee with a low price at the end of the season. Farmer members are rewarded for picking and delivering only the ripest cherries.\u003c\/p\u003e\n\u003cp class=\"tabs__paragraph\"\u003e\u003cmeta charset=\"utf-8\"\u003eElevation: 1600-1700 Meters Above Sea Level\u003cbr\u003eVarietal: SL28, SL34\u003cbr\u003eCup score: 87.5\u003cbr\u003ePrice paid per kg: £10.32\u003cbr\u003eProcess: Washed\u003c\/p\u003e","brand":"Kenya","offers":[{"title":"Default Title","offer_id":55720477753730,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/Muthuthuini-2.jpg?v=1758809691"},{"product_id":"bette-buna-process-taster-pack","title":"Ethiopia Bette Buna 'Natural Process' Tasting Set","description":"\u003cp\u003eWe were so excited to be part of \u003ca href=\"https:\/\/www.skylark.coffee\/products\/james-hoffmann-and-lucia-solis-fermentation-project-sample-pack\" rel=\"noopener\" target=\"_blank\"\u003eThe Fermentation Project\u003c\/a\u003e (a global tasting of one single coffee processed four ways) that we've gone mad on extra tasting sets. We think the processing mastery of coffee producers merits far more recognition. So, if you're interested in the finer points of naturally processed Ethiopian coffees and want to have the same tasting experience, here's your chance.\u003c\/p\u003e\n\u003cp\u003eThis set contains the exact same coffee from the Guji highlands processed in four distinct ways by the expert processing team at Bette Buna, headed up by Gabriel Restrepo and Hester Syoum. Specifically, you'll be able to taste the differences made by properly controlled anaerobic and carbonic fermentations within 3-4 day windows. These coffees are shockingly clean for the type of fermentation they underwent, and this set really allows you to experience the effect of additional fermentation periods and\/or added carbon dioxide.\u003c\/p\u003e\n\u003cp\u003eThis pack will include \u003cstrong\u003e126g\u003c\/strong\u003e each of the following coffees:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry Bomb\u003c\/strong\u003e (96hr Anaerobic)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThis lot began with carefully sorted cherries placed in hermetic barrels or high-capacity bags to create a low-oxygen environment, promoting anaerobic fermentation. Under these conditions, yeasts and lactic acid bacteria broke down sugars into flavor precursors, shaping the cup’s complexity.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eFermented for 96 hours, this lot has a balanced, elegant profile with floral notes of lavender layered with berries and rose hips.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry Ascension\u003c\/strong\u003e (96hr Carbonic)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThis lot started with carefully sorted cherries placed in hermetic containers, where carbon dioxide was flushed in to create an anoxic environment. The 96-hour CO₂ fermentation promoted intracellular fermentation within the coffee beans and encouraged selective microbial activity, dominated by yeasts and lactic acid bacteria.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThis controlled process enhanced fruit expression, producing vibrant notes of strawberry, vanilla, and Concord grape along with a balanced acidity. \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry Jam\u003c\/strong\u003e (120hr Anaerobic)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eFor this lot, carefully selected cherries were sealed in hermetic barrels or high-capacity bags to create a low-oxygen environment, allowing anaerobic fermentation to take place. Over 120 hours, yeasts and lactic acid bacteria broke down sugars into flavor precursors, producing bold and expressive profiles.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThe extended fermentation emphasized bright acidity layered with a boozy, jammy character that gives the “Cherry Jam” its name. Notes of blueberry, pineapple, and rum raisin.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCherry Kiss\u003c\/strong\u003e (120hr Carbonic)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThis lot also began with carefully sorted cherries placed in hermetic barrels or high-capacity bags, where carbon dioxide was introduced to create an anoxic environment. Over 120 hours, this controlled CO₂ fermentation promoted intracellular activity within the coffee seeds and guided selective microbial growth, dominated by yeasts and lactic acid bacteria.\u003c\/p\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThis method resulted in a juicy, complex cup that highlights clarity, depth, and the nuanced flavors achievable through CO₂-managed fermentation. \u003cmeta charset=\"utf-8\"\u003eNotes of strawberry, blueberry, and clementine shine through each sip.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eBetta Buna was founded by partners Hester Westerveld-Syoum and Dawit Syoum when they inherited their grandfather’s tiny family farm in Taferi Kela, Sidamo. With a background in NGO and development work, they decided to grow and scale the farm as the foundation for a larger company with greater impact.\u003c\/p\u003e\n\u003cp\u003eAfter starting in 2019, they have now grown considerably, expanding the Taferi Kela farm from two to 50 hectares and spreading to a second 50-hectare farm in Megadu, Guji. Both farms have tree nurseries where climate change-resistant varietals are grown to share with surrounding farmers. Similarly, they have facilities where they not only process their own lots but also educate other farmers in processing techniques, while their Coffee Campus programme provides training in roasting, brewing, and even exporting. They provide countless opportunities for their farming communities by not only teaching and motivating farmers but also hiring local workers at their nurseries and mills, including single mothers and disabled people who would struggle to find employment elsewhere. They also prioritise sustainable farming methods, rewild forests on their land, and protect local wildlife to promote ecosystem health for future generations. We're proud to support Bette Buna and plan to partner with them for many years to come.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eElevation: 2100 Metres Above Sea Level\u003cbr\u003eVarietal: Enat Buna, 74158, 74112\u003cbr\u003eProcess: Anaerobic and carbonic extended fermentation naturals\u003c\/p\u003e","brand":"Skylark Coffee","offers":[{"title":"Whole bean","offer_id":56690505974146,"sku":null,"price":34.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/BB_2.jpg?v=1786714361"},{"product_id":"colombia-imh-risaralda-decaf","title":"Colombia IMH Risaralda Decaf","description":"\u003cp\u003eThis decaf is from a Colombian project that promotes greater recognition for women in coffee by providing production training alongside gender equality training in a rural area where these things do not usually co-exist. Igualdad Mujeres Hombres\/Equality Women and Men is a new relationship for us, and we're excited to support IMH producers like Teresa Hurtado and her daughter Angelica (pictured above) by bringing you this tasty decaf!\u003c\/p\u003e\n\u003cp\u003eThis decaf coffee is sweet and fruity with just the right amount of gentle acidity. Notes of star fruit and fig mingle with sugary caramel for a vibrant yet mellow finish ... you won't even miss the caffeine. \u003c\/p\u003e\n\u003cp\u003eWe sourced this coffee through our friends at Raw Material, a non-profit that returns surplus payments to producers. Here's a bit more about IMH in their words:\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eGiven the different social and cultural dynamics in the rural areas of Colombia, women have faced multiple barriers to positions of leadership in their own communities and family businesses. In spite of this, women’s work is essential to the sustainability of the coffee supply chain. And though this is commonly understood, many women struggle immensely to achieve management roles or appreciation for their efforts.\u003c\/p\u003e\n\u003cp\u003eThe women’s group IMH (Igualdad Mujeres Hombres) is an initiative of rural women who are committed to learning all that it takes to produce high-quality specialty coffee. The group are focussed on processing techniques, from picking to drying, with the goal of improving flavour for sale into the specialty market. Igualdad Mujeres Hombres hosts workshops and exchanges between both male and female coffee producers. The goal is to enhance productivity in the long term, encouraging respectful dynamics between men and women in these rural areas of Colombia.\u003c\/p\u003e\n\u003cp\u003eTheir farms are located near the Tatama national park in the northwest of Risaralda, which provides a unique microclimate for high-quality coffee production. Producers in the association are able to access the specialty supply chain, whilst simultaneously creating a respectful environment for women coffee producers.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eElevation: 1600-1800 Metres Above Sea Level\u003c\/p\u003e\n\u003cp\u003eVarietal: Castillo, V. Colombia, Caturra\u003c\/p\u003e\n\u003cp\u003eCup score: 85\u003c\/p\u003e\n\u003cp\u003ePrice paid per kg: £11.93\u003c\/p\u003e\n\u003cp\u003eProcess: Washed, Ethyl Acetate (sugar cane) decaffeination\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003ePictured below from top left to bottom right:\u003c\/p\u003e\n\u003cp\u003eProducer Teresa Hurtado on her farm Las Brisas\u003c\/p\u003e\n\u003cp\u003eProducer Fabiola Mena\u003c\/p\u003e\n\u003cp\u003eAngelica Hurtado\u003c\/p\u003e","brand":"Colombia","offers":[{"title":"250g \/ Whole bean","offer_id":56765725933954,"sku":null,"price":12.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Espresso (fine)","offer_id":56765725999490,"sku":null,"price":12.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Aeropress (medium fine)","offer_id":56765726392706,"sku":null,"price":12.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Filter (medium coarse)","offer_id":56765725966722,"sku":null,"price":12.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Cafetière (coarse)","offer_id":56765726425474,"sku":null,"price":12.5,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56765726032258,"sku":null,"price":43.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Espresso (fine)","offer_id":56765726097794,"sku":null,"price":43.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Aeropress (medium fine)","offer_id":56765726458242,"sku":null,"price":43.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Filter (medium coarse)","offer_id":56765726065026,"sku":null,"price":43.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Cafetière (coarse)","offer_id":56765726491010,"sku":null,"price":43.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/DSC03918.jpg?v=1784013805"},{"product_id":"ethiopia-mustefa-abakeno-washed","title":"Ethiopia Mustefa Abakeno Washed","description":"\u003cp\u003eMustefa (pictured above, center) is one of the key success stories of our partner Falcon working in Ethiopia, and a perfect illustration of how a relatively small amount of money and training can go miles in the right hands. By collaborating with Falcon's team, Mustefa has been able to significantly increase both his quality and yield as well as that of his community, boosting everyone's livelihoods along the way. We're honoured to support his endeavors by offering this lot, a crisp and delicious classic Ethiopian washed with notes of green grape, lemon, and bergamot. \u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou can read a bit more about Mustefa's journey below:\u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003eMustefa Abakeno, a dedicated smallholder farmer in the Jimma Zone of Western Ethiopia, manages an extensive 18-hectare farm located at an elevation of 2,040 meters above sea level. His farm is a testament to the rich coffee heritage of Ethiopia, featuring a diverse array of coffee varieties sourced from the esteemed Jimma Research Center.\u003c\/p\u003e\n\u003cp\u003eIn 2018, Mustefa embarked on his journey as an exporter, benefiting from regulatory changes that allowed him to engage directly with discerning buyers. To facilitate this endeavor, he established the Beshasha wet mill, a versatile facility processing both his coffee and that of local outgrowers. These outgrowers, Mustefa's neighbors, collectively oversee land parcels ranging from 4 to 10 hectares.\u003c\/p\u003e\n\u003cp\u003eMustefa's partnership with the Falcon team in Addis Ababa exemplifies the potential for enhancing coffee quality through direct relationships. This collaboration spans various facets of coffee production, encompassing cherry selection, drying, and farm management. It also streamlines the supply chain, ensuring that a significant portion of the proceeds directly benefits the producers.\u003c\/p\u003e\n\u003cp\u003eIn 2021, the addition of agronomist Harun to the Falcon team marked a pivotal moment. Harun's primary focus during the most recent harvest season has been training and supporting Mustefa and his neighbours who supply cherries to the washing station. Harun's efforts have led to numerous improvements at the washing station, including the installation of shade netting to protect drying beds during the hottest hours of the day. Cherry selection at the delivery point, tagging day lots for separation, and vigilant monitoring of moisture levels during drying ensure uniform drying before lot assembly. Harun has also been leading a stumping trial with Mustefa on his farm and six of his neighbours' farms.\u003c\/p\u003e\n\u003cp\u003eMustefa himself maintains a small field lab, equipped with a high-spec Sinar moisture reader acquired in 2020. This device ensures that all parchment dried in the stations reaches a consistent moisture level before storage. Harun takes charge of assessing and grading dried day lots, categorizing them based on quality and cupping profile. In parallel, he imparts training in good agricultural practices (GAP) to local farmers, elevating the quality and productivity of their coffee gardens.\u003c\/p\u003e\n\u003cp\u003eNotably, Mustefa's commitment to excellence extends to infrastructure development. He has constructed a modern warehouse in Agaro, impeccably equipped for milling Natural processed coffees. This investment underscores his dedication to refining and enhancing coffee cherry processing to meet the highest standards.\u003c\/p\u003e\n\u003cp\u003eIn a significant move during the 2022 off-season, Mustefa acquired four additional purchasing sites: Echamo, Jarso, Badeyi, and Saadi. These sites serve as crucial collection points, where cherries are meticulously selected and purchased from neighbouring farmers. The cherries procured at these sites are subsequently transported to the two main processing stations, Beshasha and Kabira, where Mustefa's exacting standards and coffee processing expertise are consistently applied. This strategic expansion not only fortifies Mustefa's capacity to source exceptional coffee cherries but also reinforces his role as a catalyst for community development within his region.\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eTo process this lot, the coffee was floated to remove underripe cherry, pulped, and then fermented in tanks for 8-12 hours. Next, it was washed and cleaned in channels to remove the parchment. After that, the coffee was shade-dried and any defective beans removed while still at 50% moisture. Drying continued a further 7-10 days during the warmest parts of day until the ideal moisture level was reached. \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eElevation: 2000-2100 MASL\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eVarietal: 74110, 74112\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003eCup score: 86.5\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003ePrice paid per kg: £8.80\u003cbr\u003eProcess: Washed\u003c\/p\u003e","brand":"Ethiopia","offers":[{"title":"250g \/ Whole bean","offer_id":56875986256258,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Espresso (fine)","offer_id":56875986289026,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Aeropress (medium fine)","offer_id":56875986321794,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Filter (medium coarse)","offer_id":56875986354562,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Cafetière (coarse)","offer_id":56875986387330,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole bean","offer_id":56875986420098,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Espresso (fine)","offer_id":56875986452866,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Aeropress (medium fine)","offer_id":56875986485634,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Filter (medium coarse)","offer_id":56875986518402,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Cafetière (coarse)","offer_id":56875986551170,"sku":null,"price":35.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/IMG_3509.jpg?v=1787853376"},{"product_id":"brazil-maria-helena","title":"Brazil Maria Helena Competition Winner","description":"\u003cp\u003eMaria Helena Barbosa Brunelli (pictured above, right) is one of those people who both overflows with kindness and commands respect. Within seconds of meeting her, we were awed. She won two categories of the regional competition we attended in Brazil and was the picture of grace in victory. \u003c\/p\u003e\n\u003cp\u003eMaria Helena runs the farm herself after her husband's passing, and her background as a doctor informs her careful attention to detail and extra cleanliness in her working style. This lot of Paraiso varietal was dried on muslin cloths rather than straight on the patio itself. This led to a crisp, clean cup that is rare in Brazilian coffee, with beautiful notes of apricot, lemon, and camomile.\u003c\/p\u003e\n\u003cp\u003eWe think Maria Helena is a future rockstar producer, and we hope to keep working with her for many years to come! Here's a bit more of Maria Helena's story in her own words: \u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\"We practically started a new story, with no family tradition as it usually happens in coffee farms. We acquired the farm, my husband and me, in 1989, knowing nothing of rural work and agriculture. The farm already had its milk phase, its beef cattle phase and, 13 or 14 years ago, we started with a little coffee area in an experimental fashion. Little by little, we expanded and professionalised not only the coffee cultivation, but also the farm management and we kept the beef cattle processes. We started to preserve the soil, the springs, and the streams that go through the property and the forest. We also planted several trees spread in the free circulation areas and created an orchard, a garden and a yard, making this little world our place of living.\"\u003cbr\u003e\u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eElevation: 850 Meters above Sea Level\u003cbr\u003eVarietal: Paraiso\u003cbr\u003eCup score: 85\u003cbr\u003ePrice paid per kg: £11.59\u003cbr\u003eProcess: Fully natural, cherries are sorted, then dried on muslin cloth\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Brazil","offers":[{"title":"250g \/ Whole Bean","offer_id":56896419692930,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Espresso (fine)","offer_id":56896419725698,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Aeropress (medium fine)","offer_id":56896419758466,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Filter (medium coarse)","offer_id":56896419791234,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Cafetière (coarse)","offer_id":56896419824002,"sku":null,"price":11.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":56896419856770,"sku":null,"price":38.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Espresso (fine)","offer_id":56896419889538,"sku":null,"price":38.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Aeropress (medium fine)","offer_id":56896419922306,"sku":null,"price":38.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Filter (medium coarse)","offer_id":56896419955074,"sku":null,"price":38.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Cafetière (coarse)","offer_id":56896419987842,"sku":null,"price":38.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/IMG-20260417-WA0007.jpg?v=1790080745"},{"product_id":"india-kerehaklu-tasting-set","title":"India Kerehaklu Tasting Set (4x 126g)","description":"\u003cp\u003eWe're a bit enamoured with the generally overlooked possibilities of coffee from India, and in particular with the ingenuity and skill of the Thipaiah family. We've bought more of their coffee than ever before this year — including our first Robustas! — and so here's a brand new taster pack entirely from the Kerehaklu farm. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHere's what you'll find inside: A 126g bag of each coffee, including t\u003c\/span\u003e\u003cspan\u003ewo Arabicas (one washed and one natural) and two Robustas (one washed and one natural) which together provide an unusual picture of high-quality Indian coffee in general as well as the range of options that can emerge from a sustainable farm like Kerehaklu. We doubt you'll find anything else like this set of flavours in one pack.\u003cbr\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the Arabicas:\u003c\/strong\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan style=\"text-decoration: underline;\"\u003eThe washed option\u003c\/span\u003e is sequentially washed, where the liquid from a previous fermentation, called 'mosto', has been carried along to help jump-start the next. It is then fermented in an oxygen-reduced environment before drying, which is why it's called 'anoxic'. It has very layered flavours that first show up as apple acidity, then creaminess like a custard apple, and then warming notes of cinnamon bark and pecan. Our cup score is 86.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cspan style=\"text-decoration: underline;\"\u003eThe natural option\u003c\/span\u003e also is aided by mosto and also anoxic, fermented first before the cherries are dried. It is a louder, rounder coffee. Here we find notes of figs, pears, macadamia nuts, and again the cinnamon note that speaks to the ‘environmental niche’ of Kerehaklu (a term Pranoy uses as he finds it more accurate and less colonial than ‘terroir’). Our cup score on this is 87.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the Robustas:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThis is of course another species entirely from Arabica most often present in cheaper commercial coffee blends. (There are 133 known species of coffee, though specialty coffee has generally focused entirely on Arabica.) While it's true that Arabica is generally more complex, sweeter, and less bitter, that distinction can be somewhat reductive and holds people back from enjoying flavours not as easily found in Arabica. From a farmer's perspective, Arabica is fussier to grow while a more diverse range of species helps mitigate risk and the challenges of a changing climate. \u003c\/p\u003e\n\u003cp\u003eIt's important to note that these coffees do 'taste like robusta,' very nutty and sometimes like popcorn. They're reminiscent of classic diner filter coffee, but also much cleaner and more interesting than that. \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eWe recommend resting these coffees longer after the roast date (three weeks is ideal) and brewing them with cooler water (try 82 degrees C or so) to enhance the sweetness.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eThe washed option\u003c\/span\u003e is comforting with plenty of chocolately, nutty notes (think Snickers and peanut butter) plus a layer of fruity marzipan sweetness that shines through as it cools.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eThe natural\u003c\/span\u003e is surprisingly creamy and complex cup with notes of cashew, pumpkin, and oolong tea. (For those who have been lucky enough to try Urrak, it reminds us of that traditional Indian fermented cashew beverage.)\u003c\/p\u003e\n\u003cp\u003eWe haven't put scores on the Robustas, because the system is designed for Arabica, but we think they'll challenge your experience of this species.\u003c\/p\u003e\n\u003cp\u003eMeanwhile, if you want to know more about Kerehaklu and its stunningly diverse ecosystem approach to production, you can \u003ca href=\"https:\/\/www.skylark.coffee\/blogs\/news\/kerehaklu\"\u003eread about one of Will's trips here\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"India","offers":[{"title":"Whole Bean","offer_id":56960758186370,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/good_edit2.jpg?v=1791451053"},{"product_id":"costa-rica-roble-negro-gesha","title":"Costa Rica Roble Negro Gesha","description":"\u003cp\u003eThis is the first time we've featured a Gesha from Roble Negro, the inspiring conservationist producer in Costa Rica that we love supporting. Their \u003ca href=\"https:\/\/www.skylark.coffee\/collections\/coffee\/products\/costa-rica-roble-negro-washed\" rel=\"noopener\" target=\"_blank\"\u003echocolately\u003c\/a\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCatuai \u003c\/span\u003elot that we usually offer is warm and comforting, but this new Gesha brings a fresh, bright acidity balanced with grounded sweetness. Notes of caramel, orange, and apricot swirl together to create a citrusy cup with mellow sugary undertones.\u003c\/p\u003e\n\u003cp\u003eRoble Negro is owned by Jorge Vasquez and his niece and nephew Dani and Alex. To them, coffee trees help support their core focus of conserving the rainforest, not the other way around. You can read about this incredible project in our colleague \u003ca href=\"https:\/\/skylark.coffee\/blogs\/news\/arranging-the-orchids-at-roble-negro\"\u003eWill's dispatch\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eRoble Negro coffee is processed at Jorge Vasquéz’s micromill. The mill and his coffee farm, Finca Cedral Alto, are located in the town of Aserrí in Costa Rica’s Tarrazú region, about 45 minutes outside the capital of San José. The name Roble Negro means “black oak” and Cedral Alto means “high cedar grove”. These names indicate the importance of environmental preservation to Jorge and his coffee production team. The farm is filled with natural springs and freshwater sources, which the forested areas protect and keep clean, and which is situated at the transition between the Pacific side of the country and the Central Valley region, spanning 1750 to 2000 meters above sea level.\u003c\/p\u003e\n\u003cp\u003eJorge grew up playing football with his cousins on the farms around Aserrí where their parents worked picking coffee. He graduated from college with a degree in accounting and worked for Costa Rica’s Banco Nacional for 21 years, serving as branch manager for his last 11 years there. Jorge now owns a recycling company, Compañía de Reciclaje Ecológico, which he founded in response to the country’s pollution levels. The recycling company is an extension of his belief in taking care of the natural world around him. Compañía de Reciclaje Ecológico has 14 employees, creates another 20 indirect jobs, and annually processes 2,000 tonnes of materials like cardboard, paper, wood, plastics, metals, and more.\u003c\/p\u003e\n\u003cp\u003eJorge bought Finca El Cedral in 2007 from Don Fernando Monge. One of Jorge’s first concerns for El Cedral Alto was to protect the six water sources on the property. The waterways form the beginning of the Rio Jorco River and serve as drinking water aquifers for the nearby towns of Cedral Abajo, Vuelta de Jorco, and Acosta, as well as acting as irrigation sources for surrounding farms. The farm is dotted with stunning waterfalls thanks to these water sources — a reminder of the importance and power of fresh water to people, flora, fauna, and agriculture.\u003c\/p\u003e\n\u003cp\u003eCedral Alto also contains fruit trees planted between the coffee plants (including orange, peach, sweet lemon, plantain, soursop, and avocado) which provide for both people and animals. The farm cultivates Red and Yellow Catuai and has a nursery of Criollo seedlings collected from trees that survived from more than 50 years ago when that was the primary cultivated variety. New seedlings are planted at the beginning of the rainy season and require extensive care for about a year as their root systems form and they develop foliage for the transition from the nursery to the open field. \u003c\/p\u003e\n\u003cp\u003eIn line with Jorge’s commitment to sustainability, Roble Negro removes all weeds by hand and is completely chemical-free. Instead, they use microorganisms harvested from the humus layer of the forest floor to create non-toxic applications to control insects and natural diseases like leaf rust and to facilitate nutrient absorption. \u003c\/p\u003e\n\u003cp\u003eJorge’s Roble Negro micromill is known for its high-quality standards and thoughtful sustainability practices. Operations at the mill aim to reduce the use of non-renewable resources like water and electricity, repurpose waste products into natural fertilizers, and even ensure that the GrainPro used for packing and shipping coffee is reused or recycled by the mill’s global partners.\u003c\/p\u003e\n\u003cp\u003eElevation: 1874 MASL\u003cbr\u003eVarietal: Gesha\u003cbr\u003eCup score: 87\u003cbr\u003ePrice paid per kg: £11.20\u003cbr\u003eProcess: Washed\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"250g \/ Whole Bean","offer_id":56988297593218,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Espresso (fine)","offer_id":56988297625986,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Aeropress (medium fine)","offer_id":56988299395458,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Filter (medium coarse)","offer_id":56988297658754,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground for Cafetière (coarse)","offer_id":56988297691522,"sku":null,"price":12.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Whole Bean","offer_id":56988297724290,"sku":null,"price":41.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Espresso (fine)","offer_id":56988297757058,"sku":null,"price":41.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Aeropress (medium fine)","offer_id":56988299428226,"sku":null,"price":41.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Filter (medium coarse)","offer_id":56988297789826,"sku":null,"price":41.0,"currency_code":"GBP","in_stock":true},{"title":"1kg \/ Ground for Cafetière (coarse)","offer_id":56988297822594,"sku":null,"price":41.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/1_XsqHi6xNu9X7SEpvr_foiA.jpg?v=1792448732"},{"product_id":"costa-rica-roble-negro-gesha-green","title":"Costa Rica Roble Negro Gesha GREEN","description":"\u003cp class=\"p1\"\u003e\u003ci\u003ePlease note, this listing is for GREEN\/UNROASTED coffee. Roasted coffee is at the top of the website.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the first time we've featured a Gesha from Roble Negro, the inspiring conservationist producer in Costa Rica that we love supporting. Their \u003ca href=\"https:\/\/www.skylark.coffee\/collections\/coffee\/products\/costa-rica-roble-negro-washed\" rel=\"noopener\" target=\"_blank\"\u003echocolately\u003c\/a\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCatuai \u003c\/span\u003elot that we usually offer is warm and comforting, but this new Gesha brings a fresh, bright acidity balanced with grounded sweetness. Notes of caramel, orange, and apricot swirl together to create a citrusy cup with mellow sugary undertones.\u003c\/p\u003e\n\u003cp\u003eRoble Negro is owned by Jorge Vasquez and his niece and nephew Dani and Alex. To them, coffee trees help support their core focus of conserving the rainforest, not the other way around. You can read about this incredible project in our colleague \u003ca href=\"https:\/\/skylark.coffee\/blogs\/news\/arranging-the-orchids-at-roble-negro\"\u003eWill's dispatch\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp\u003eRoble Negro coffee is processed at Jorge Vasquéz’s micromill. The mill and his coffee farm, Finca Cedral Alto, are located in the town of Aserrí in Costa Rica’s Tarrazú region, about 45 minutes outside the capital of San José. The name Roble Negro means “black oak” and Cedral Alto means “high cedar grove”. These names indicate the importance of environmental preservation to Jorge and his coffee production team. The farm is filled with natural springs and freshwater sources, which the forested areas protect and keep clean, and which is situated at the transition between the Pacific side of the country and the Central Valley region, spanning 1750 to 2000 meters above sea level.\u003c\/p\u003e\n\u003cp\u003eJorge grew up playing football with his cousins on the farms around Aserrí where their parents worked picking coffee. He graduated from college with a degree in accounting and worked for Costa Rica’s Banco Nacional for 21 years, serving as branch manager for his last 11 years there. Jorge now owns a recycling company, Compañía de Reciclaje Ecológico, which he founded in response to the country’s pollution levels. The recycling company is an extension of his belief in taking care of the natural world around him. Compañía de Reciclaje Ecológico has 14 employees, creates another 20 indirect jobs, and annually processes 2,000 tonnes of materials like cardboard, paper, wood, plastics, metals, and more.\u003c\/p\u003e\n\u003cp\u003eJorge bought Finca El Cedral in 2007 from Don Fernando Monge. One of Jorge’s first concerns for El Cedral Alto was to protect the six water sources on the property. The waterways form the beginning of the Rio Jorco River and serve as drinking water aquifers for the nearby towns of Cedral Abajo, Vuelta de Jorco, and Acosta, as well as acting as irrigation sources for surrounding farms. The farm is dotted with stunning waterfalls thanks to these water sources — a reminder of the importance and power of fresh water to people, flora, fauna, and agriculture.\u003c\/p\u003e\n\u003cp\u003eCedral Alto also contains fruit trees planted between the coffee plants (including orange, peach, sweet lemon, plantain, soursop, and avocado) which provide for both people and animals. The farm cultivates Red and Yellow Catuai and has a nursery of Criollo seedlings collected from trees that survived from more than 50 years ago when that was the primary cultivated variety. New seedlings are planted at the beginning of the rainy season and require extensive care for about a year as their root systems form and they develop foliage for the transition from the nursery to the open field. \u003c\/p\u003e\n\u003cp\u003eIn line with Jorge’s commitment to sustainability, Roble Negro removes all weeds by hand and is completely chemical-free. Instead, they use microorganisms harvested from the humus layer of the forest floor to create non-toxic applications to control insects and natural diseases like leaf rust and to facilitate nutrient absorption. \u003c\/p\u003e\n\u003cp\u003eJorge’s Roble Negro micromill is known for its high-quality standards and thoughtful sustainability practices. Operations at the mill aim to reduce the use of non-renewable resources like water and electricity, repurpose waste products into natural fertilizers, and even ensure that the GrainPro used for packing and shipping coffee is reused or recycled by the mill’s global partners.\u003c\/p\u003e\n\u003cp\u003eElevation: 1874 MASL\u003cbr\u003eVarietal: Gesha\u003cbr\u003eCup score: 87\u003cbr\u003ePrice paid per kg: £11.20\u003cbr\u003eProcess: Washed\u003c\/p\u003e","brand":"Costa Rica","offers":[{"title":"1kg GREEN COFFEE","offer_id":57002956587394,"sku":null,"price":21.8,"currency_code":"GBP","in_stock":true},{"title":"10kg GREEN COFFEE","offer_id":57002957799810,"sku":null,"price":155.6,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/1_XsqHi6xNu9X7SEpvr_foiA.jpg?v=1792448732"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/collections\/IMG_20170724_090406328_HDR_1.jpg?v=1685529699","url":"https:\/\/www.skylark.coffee\/collections\/floral-and-citrusy-coffees.oembed?page=2","provider":"Skylark Coffee","version":"1.0","type":"link"}