{"title":"Pre-order tasting sets","description":null,"products":[{"product_id":"bette-buna-process-taster-pack","title":"PRE-ORDER: Ethiopia Bette Buna 'Natural Process' Tasting Set","description":"\u003cblockquote\u003e\n\u003ch5\u003ePRE-ORDER ONLY (limited quantity available)\u003c\/h5\u003e\n\u003cp\u003eWe will roast this coffee on September 10th and ship it the week of September 14th. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e\u003c\/span\u003e If this taster pack is in your order, your ENTIRE order will be shipped that week. Out of kindness to our production team, we cannot offer split shipments on these orders due to the volume of orders expected. We also can't ship these outside the UK. \u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eWe're 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-edinson-argote-co-ferment-taster-pack","title":"PRE-ORDER: Colombia Edinson Argote Co-Ferment Tasting Set","description":"\u003cblockquote\u003e\n\u003ch5\u003ePRE-ORDER ONLY (limited quantity available)\u003c\/h5\u003e\n\u003cp\u003eWe will roast this coffee on September 10th and ship it the week of September 14th. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e\u003c\/span\u003e If this taster pack is in your order, your ENTIRE order will be shipped that week. Out of kindness to our production team, we cannot offer split shipments on these orders due to the volume of orders expected. We also can't ship these outside the UK. \u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cem\u003eAllergy warning: these coffees were processed using\u003cstrong\u003e fruit juice\u003c\/strong\u003e and pulp, so should not be consumed by anyone with an allergy or sensitivity to the fruits in the name. \u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWe're 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 additional tasting sets. We think the processing mastery of coffee producers merits far more recognition. So, if you enjoy co-fermented coffees and want to have a similar experience, here's your chance.\u003c\/p\u003e\n\u003cp\u003eEdinson, Luz Ángela, and their team produce the tastiest, most elegant co-ferments that we've ever had. Co-ferments are not for everyone, but all three of these are restrained enough that we think you'll want to guzzle down the whole cup. \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\u003ePeach Melba\u003c\/strong\u003e, peach co-ferment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStrawberry Daiquiri\u003c\/strong\u003e, strawberry co-ferment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePassionfruit Punch\u003c\/strong\u003e, passionfruit co-ferment\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eEdinson Argote's Quebraditas project is a family-run enterprise dedicated to producing premium coffees with standout and reproducible sensory profiles thanks to advanced fermentation processes, including thermal shock and yeast inoculation. They also focus on agronomic management and soil care (strategic shading, use of organic matter, maintenance of soil pH and calcium) that allows them to increase the potential of each crop.\u003c\/p\u003e\n\u003cp\u003eEdinson and his partner Ángela started their journey on Chorro Alto, a farm owned by Ángela’s parents. Ángela manages the administration, while Edinson oversees coffee processing and farm operations. They have two coffee farms located at 1600-1850 meters above sea level in the central Huila Mountains. These farms cover 18 hectares, 10 of which grow traditional varieties such as Caturra and Colombia, and one of which is exclusively for special varieties, including Eugenoides, Bourbon Pointu, Geisha, Java, Bourbon Chiroso, Wush Wush, Bourbon Ají, Papayo, Pacamara, Sudan Rume, and Arará. The vision is to eventually grow only these non-traditional varieties. \u003c\/p\u003e\n\u003cp\u003eTo process these lots, cherries were floated to remove green, overripe, and dry cherry. They were then oxidised in food-grade plastic drums for 12 hours and depulped without using water. After fermenting for 24 hours in an open tank to remove mucilage, fermentation continued for 72 hours \u003cmeta charset=\"utf-8\"\u003eat temperatures below 25°C with a mix of fruit pulp, sugar, and specific yeasts. After fermentation, the coffee was washed and dried for 42 hours at 38°C. Finally, it was stabilised and prepared for transport in GrainPro-type bags.\u003c\/p\u003e\n\u003cp\u003eElevation: 1850 Meters Above Sea Level\u003c\/p\u003e\n\u003cp\u003eVarietal: Caturra\u003c\/p\u003e\n\u003cp\u003ePrice paid per kg: £17.95\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eProcess: Co-fermented with the listed fruits\u003c\/p\u003e","brand":"Skylark Coffee","offers":[{"title":"Whole bean","offer_id":56839664796034,"sku":null,"price":29.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/EdiArgo1.jpg?v=1786709971"},{"product_id":"90-gesha-taster-pack","title":"PRE-ORDER: 90+ Gesha Tasting Set","description":"\u003cblockquote\u003e\n\u003ch5\u003ePRE-ORDER ONLY (limited quantity available)\u003c\/h5\u003e\n\u003cp\u003eWe will roast this coffee on September 10th and ship it the week of September 14th. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e\u003c\/span\u003e If this taster pack is in your order, your ENTIRE order will be shipped that week. Out of kindness to our production team, we cannot offer split shipments on these orders due to the volume of orders expected. We also can't ship these outside the UK. \u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe're 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 coffee processed four ways) that we've gone mad on the Tasting Sets. We think the processing mastery of coffee producers merits far more recognition. So, if you're a gesha snob and want to try four of the prettiest, most floral and quintessentially elegant coffees that we have, here's your chance.\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 style=\"font-weight: bold;\"\u003e\u003cstrong\u003eColombia Hervey \u0026amp; Rocio Gesha Washed\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eThis is a brilliant classic washed Gesha with loads of complexity. The Cuellars work hard to improve their processing techniques year after year, and the results speak for themselves in this lot. Notes of orange juice, bergamot, and Ceylon tea. Cup score 90.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\n\u003cstrong\u003eCosta Rica Corazón de Jesús Gesha Natural\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eAn absolutely exquisite Gesha from the \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAlvarado Fonseca family, processed using their signature 'slow natural' process which was developed \u003cmeta charset=\"utf-8\"\u003eafter months of experimentation and refinement. Redolent with notes of strawberry, Earl Grey tea, and hibiscus. Cup score 92.\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\n\u003cstrong\u003ePeru Roiber Becerra Gesha Natural\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp style=\"padding-left: 40px;\"\u003eRoiber Becerra is a young, up-and-coming coffee producer working near the village of Nuevo Belen in Utcubamba, Peru. This lot is a beautiful reflection of his talent and dedication, with notes of wildflower honey, jasmine, and raspberry. Cup score 90.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eColombia Maricela Gesha Natural\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\" style=\"padding-left: 40px;\"\u003eThis flawless Gesha was sourced through our friends at LaReb in Colombia. So sweet and juicy, with notes of raw sugar, cherry, and strawberry. Cup score 90.\u003c\/p\u003e\n\u003cp class=\"p1\" style=\"padding-left: 40px;\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","brand":"Skylark Coffee","offers":[{"title":"Whole bean","offer_id":56839683834242,"sku":null,"price":39.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/Gesha.jpg?v=1786717034"},{"product_id":"james-hoffmann-and-lucia-solis-fermentation-project-sample-pack","title":"PRE-ORDER: The Fermentation Project Tasting Set (from James Hoffmann and Lucia Solis)","description":"\u003cblockquote\u003e\n\u003ch5\u003ePRE-ORDER ONLY (limited quantity available)\u003c\/h5\u003e\n\u003cp\u003eWe will roast this coffee on September 10th and ship it the week of September 14th. \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ePlease note:\u003c\/strong\u003e\u003c\/span\u003e If this taster pack is in your order, your ENTIRE order will be shipped that week. Out of kindness to our production team, we cannot offer split shipments on these orders due to the volume of orders expected. We also can't ship these outside the UK. \u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003cp\u003eIn other industries, the person controlling fermentation would be called something like a \"brewmaster.\" In coffee, they're called \"farmers\" or \"producers\" — but we think the skill and value they contribute merits far more recognition. \u003ca href=\"https:\/\/thefermentationproject.com\/\" rel=\"noopener\" target=\"_blank\"\u003eThe Fermentation Project\u003c\/a\u003e, from James Hoffmann and Lucia Solis, is the perfect chance to encounter that expertise: This set includes the exact same coffee processed four different ways to illuminate the role of fermentation (and the people who manage it) in your cup.\u003c\/p\u003e\n\u003cp\u003eThese coffees are designed to help you take part in a live, global tasting on \u003ca href=\"https:\/\/www.youtube.com\/@jameshoffmann\" rel=\"noopener\" target=\"_blank\"\u003eJames' YouTube channel\u003c\/a\u003e on October 3rd at 3 pm (UK time). Of course, you can taste the coffees any time you choose. \u003ca href=\"https:\/\/www.youtube.com\/watch?v=Iq34gq2ihMk\" rel=\"noopener\" target=\"_blank\"\u003eHere's James explaining the project in more detail\u003c\/a\u003e. The logistics behind this project have been extraordinary, and we can't wait to taste these coffees with you. Of course, Skylark is 100% non-profit in order to put power (and money) back in the hands of coffee producers, so we love to support this kind of transparency. More on our ethos in our annual \u003ca href=\"https:\/\/www.skylark.coffee\/blogs\/news\/transparency-report-2024-a-future-with-friends\"\u003etransparency report\u003c\/a\u003e. \u003cspan\u003eWe will be donating £1 for each of these sets to earthquake relief with our partners at Siruma in \u003ca href=\"https:\/\/www.skylark.coffee\/collections\/coffee\/products\/colombia-chapata-natural\"\u003eColombia\u003c\/a\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eYour pack will include \u003cstrong\u003e50g\u003c\/strong\u003e each of the following coffees:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eA coffee where the mucilage is removed mechanically (no fermentation) to serve as the control. The flavour profile of this coffee comes from growing practices and genetic varietal characteristics. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eA wild fermentation (48 hours submerged with local, naturally occurring microbes). This is the traditional method that most coffees experience in the \"washed\" process. \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAn inoculated fermentation (48 hours submerged with Lactobacillus, often called \"lacto ferment\"). Generally, this added bacteria shows how through fermentation a producer can boost organic acids and generate extra layers of brightness and creaminess.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eAnother inoculated fermentation (48 hours submerged with Saccharomyces yeast). With yeast inoculation, producers can enhance the production of flavour precursors and alter the body and complexity of the coffee.\u003cspan style=\"color: inherit;\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003eWe aren't including any tasting notes because we want you to decide for yourself! And if you'd like to go crazy with the comparative tastings, we've just released a \u003ca href=\"https:\/\/www.skylark.coffee\/collections\/coffee\/products\/90-gesha-taster-pack\"\u003eGesha pack\u003c\/a\u003e, a Bette Buna \u003ca href=\"https:\/\/www.skylark.coffee\/collections\/coffee\/products\/bette-buna-process-taster-pack\"\u003eprocessing pack\u003c\/a\u003e from our main Ethiopian partners, and a \u003ca href=\"https:\/\/www.skylark.coffee\/collections\/coffee\/products\/colombia-edinson-argote-co-ferment-taster-pack\"\u003eco-ferment\u003c\/a\u003e taster pack from Colombia's Edinson Argote. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eAltitude: 1460–1540 MASL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFarm: \u003cmeta charset=\"utf-8\"\u003eFinca San Miguel Urias\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProducer: Hector and Lilian Leal, operated under Rueda \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm Location: Antigua Valley, Guatemala (between Ciudad Vieja and San Miguel Dueñas) \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVarietal: ~85% Caturra, ~15% H1, Bourbon \u003c\/span\u003e\u003c\/p\u003e","brand":"Skylark Coffee","offers":[{"title":"Whole bean","offer_id":56839998144898,"sku":null,"price":23.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0274\/9566\/1686\/files\/FERMENTATION2.jpg?v=1786711019"}],"url":"https:\/\/www.skylark.coffee\/collections\/pre-order-tasting-sets.oembed","provider":"Skylark Coffee","version":"1.0","type":"link"}