{"title":"Featured Products","description":"","products":[{"product_id":"ethiopia-chelchele-washed","title":"Ethiopia Nensebo Refisa Washed","description":"\u003cul\u003e\n\u003cli\u003eRegion : West Arsi, Nensebo\u003c\/li\u003e\n\u003cli\u003eAltitude : 1950 Masl\u003c\/li\u003e\n\u003cli\u003eVariety : Heirloom\u003c\/li\u003e\n\u003cli\u003eProcess : Washed\u003c\/li\u003e\n\u003cli\u003eTasting Note : Floral, Citrus, Stonefruits\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e\u003cstrong\u003eOrigin: Nensebo Refisa\u003c\/strong\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eSummary\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv id=\"ember83\" class=\"ember-view\"\u003e\n\u003cdiv class=\"expandable-text__content\"\u003e\n\u003cp\u003eRefisa is a washing station located in West Arsi with 389 active farmer members that deliver cherries. This washing station is owned by SNAP Coffee Exporters. The cultivars are Welisho and Kurume.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOur partners\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSNAP COFFEE was established in Addis Ababa in 2008, by coffee-passionate entrepreneur, Negusse D. Weldyes. The company runs three coffee washing and processing stations in Chelelektu, Kochere District of the Gedeo Zone and partnering washing stations in Uraga (Guji) and Nensebo (West Arsi). On average, about 550 farmers supply each washing station.\u003c\/p\u003e\n\u003cp\u003eThe company’s supply policy rests on three main pillars:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003eProcess specialty coffee consistently;\u003c\/li\u003e\n\u003cli\u003eTransfer the required know-how to the outgrowing farmers along with a great desire and training in processing and cleaning methods;\u003c\/li\u003e\n\u003cli\u003eProtect the environment through waste recycling systems.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eSNAP COFFEE is a business group engaged in other activities as well. They have an electronics assembly business and a software development company. They began their speciality coffee export business after the ECX reformed regulations to make it easier for companies to export coffee in 2017.The company currently exports about 78 containers per year. They employ around 253 employees, of which 13 are in their speciality coffee exporting business.\u003c\/p\u003e\n\u003cp\u003eSNAP COFFEE’s relationship with Tropiq began quite recently. “We are quite at ease because of Tropiq’s efficiency in communication, and even more on logistics facilitation,” Abenezer, SNAP COFFEE Supply Chain Manager said.\u003c\/p\u003e\n\u003cp\u003eHe also reports that Tropiq’s regular and timely feedback on coffee lots have given SNAP COFFEE a lot of insight which helps them supply consistently great coffee.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e\n\u003cstrong\u003eThe farmers:\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003cli\u003eVegetation: Semi-forest\u003c\/li\u003e\n\u003cli\u003eAverage lot size of farmers: 1-2 hectares\u003c\/li\u003e\n\u003cli\u003eSoil type: Rich and fertile red soil\u003c\/li\u003e\n\u003cli\u003eNumber of trees per hectare: 1800-2400\u003c\/li\u003e\n\u003cli\u003eHow much cherries per tree on average: 3 kgs\u003c\/li\u003e\n\u003cli\u003eAverage selling price of farmers per kilo of cherries for 2019\/2020 harvest year: $0.63\/20 birr\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003ePost-Harvest Process\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp id=\"natural\"\u003e\u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen coffees are processed as naturals, cherries are selectively hand-picked and put on drying tables immediately after.\u003c\/p\u003e\n\u003cp id=\"washed\"\u003e\u003cstrong\u003eWashed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvest and cherry selection\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCherries are collected manually and hand sorted later.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePulping and pre-grading\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe cherries are pulped by a traditional Agaarde Discpulper. Skin and fruit pulp are removed before the machine grades the parchment in water as 1st or 2nd quality, determined by density.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWet fermentation for 72 hours\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWashing and grading in channels\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffees are washed in channels, and graded in water by density. The lower density (lower quality) will float and are removed, leaving only the denser and therefore higher quality beans which are separated as higher grade lots.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoaked under clean water\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter fermentation, soaking takes place for 2 hours\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying and handsorting\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee is then piled up in layers which are 2cm in height and dried over a 10 day period then followed by hand sorting for 2-4 hours\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"KLOVER","offers":[{"title":"200g","offer_id":52616789950793,"sku":null,"price":19.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/Nensebo.png?v=1779447376"},{"product_id":"kenya-karogoto-ab-washed","title":"Kenya Kii AB Washed","description":"\u003cdiv class=\"expandable-text__content\"\u003e\n\u003cul\u003e\n\u003cli\u003eRegion : Embu, Kirnyaga\u003c\/li\u003e\n\u003cli\u003eAltitude : 1708 Masl\u003c\/li\u003e\n\u003cli\u003eVariety : SL28, SL34, Batian, Ruiru11\u003c\/li\u003e\n\u003cli\u003eProcess : Washed\u003c\/li\u003e\n\u003cli\u003eTasting Note : Cranberry, Rhubarb, Redcurrant\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e \u003cstrong\u003eOrigin\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"ember83\" class=\"ember-view\"\u003e\n\u003cdiv class=\"expandable-text__content\"\u003e\n\u003cp\u003eThis coffee is processed at the Kii Factory, a member of the Rung’eto Farmers Cooperative Society in Central Kenya.\u003c\/p\u003e\n\u003cp\u003eKii is one of three wet mills managed by the Rung’eto FCS in Kirinyaga and is Fairtrade certified.\u003c\/p\u003e\n\u003cp\u003eWe've been procuring coffee from the Rungeto Farmers Cooperative since 2016. The society was formed after the dissolution of the Ngiriama FCS, leading Kiangoi, Karimikui, and Kii to merge.\u003c\/p\u003e\n\u003cp\u003eThe Chairman of this society has implemented various quality-focused processes throughout all the factories of the Rung’eto FCS. For example he installed tiles on all the washing channels and fermentation tanks. Moreover, the water for the processing is being reused.\u003c\/p\u003e\n\u003cp\u003eFarmers associated with the Rung’eto Cooperative cultivate their crops on Mount Kenya's slopes, known for producing intense, complex, and flavour-dense coffees.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e \u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eHarvest \u0026amp; Post-Harvest\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIn this area, the flowering period usually occurs between February and March. After this, the trees are ready for harvest from October to December. The fly crop occurs in July–August, which means we also see small volumes of high-quality Kenyan coffee later in the year.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSorting:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCherries are hand sorted for unripes and overripes by the farmers before they go into production.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePulping:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eA 3-Disc Agaarde pulping machine removes the skin and pulp. The coffees are graded by density into three grades by the pulper. Grade 1 and 2 go separately to fermentation. Grade 3 is considered a low grade.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe coffee is dry fermented for 18-36 hours in concrete tanks under a roof that provides shade for better temperature control during fermentation.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWashing\/Grading:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAfter fermentation the coffees are washed and again graded by density in washing channels. They are sometimes soaked in clean water overnight.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eSun-dried 12 to 20 days on African drying beds. Time depends on weather conditions. Coffees are covered under plastic during midday and at night.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSoil:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eThe soil, primarily Nitisol, is rich and developed from volcanic materials, commonly found in highland areas and steep volcanic slopes. Nitisol exhibits superior chemical and physical properties compared to other tropical soils.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e","brand":"KLOVER","offers":[{"title":"200g","offer_id":53104213033289,"sku":null,"price":20.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/kii.png?v=1779447415"},{"product_id":"ethiopia-burtukaana-goro-bedesa-natural","title":"Ethiopia Burtukaana Goro Bedesa Natural","description":"\u003cul\u003e\n\u003cli\u003eRegion : Guji , Wete Ambela\u003c\/li\u003e\n\u003cli\u003eAltitude : 2350 Masl\u003c\/li\u003e\n\u003cli\u003eVariety : Heirloom\u003c\/li\u003e\n\u003cli\u003eProcess : Natural \u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTasting Note : Red Berries, Peach , Orange\u003c\/li\u003e\n\u003cli\u003eOrigin: Goro Bedessa Coffee Processing Station (Wete Ambela)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"ember81\" class=\"ember-view\"\u003e\n\u003cdiv class=\"expandable-text__content\"\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003ch3\u003eOverview\u003c\/h3\u003e\n\u003cp\u003eThe drying station in Goro Bedessa is owned by Wete Ambela Coffee Export PLC, established in 2021. It is located in West Guji, Hambela Wamena Woreda, Goro Bedesa Kebele, at an altitude of 2350 masl. The high altitude contributes to excellent cup profiles. The station produces approximately 36 tons of coffee annually.\u003c\/p\u003e\n\u003cdiv id=\"ember81\" class=\"ember-view\"\u003e\n\u003cdiv class=\"expandable-text__content\"\u003e\n\u003cp\u003eThis washing station collects coffee from 400-600 farms that are about 1-2 ha in size.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3 id=\"post-harvest-and-processing\"\u003ePost-harvest and processing\u003c\/h3\u003e\n\u003cp\u003eThese coffees are harvested from December to January.\u003c\/p\u003e\n\u003cp\u003eWhen coffees are processed as naturals, cherries are placed on drying tables immediately after being hand-picked. There is a total of 100 drying tables on the station. It takes 15 days on average to dry the coffee completely. Coffee is stored in the temporary warehouse for three weeks. The room is made out of bricks and has ventilation to ensure the perfect quality of the coffee is preserved during this time.\u003c\/p\u003e\n\u003cp\u003eWhen coffees are processed as special preps (Natural Anaerobic fermented), coffees are kept for 4 days in plastic tanks and then dried on African beds for 18 days.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KLOVER","offers":[{"title":"200g","offer_id":53456460742985,"sku":null,"price":20.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/Goro.png?v=1779448863"},{"product_id":"colombia-bellavista-tabi-washed-1","title":"Colombia Bellavista Tabi Washed","description":"\u003cul\u003e\n\u003cli\u003eRegion : Huila, Santamaria\u003c\/li\u003e\n\u003cli\u003eAltitude : 1850 Masl\u003c\/li\u003e\n\u003cli\u003eVariety : Tabi\u003c\/li\u003e\n\u003cli\u003eProcess : Washed\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTasting Note : Red Grape, Peach , Orange\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEdilberto's farm sits at 1,850 meters above sea level in the Huilan region of Santa María. The name Bellavista, meaning \"beautiful view\" in Spanish, reflects the farm's scenic location and the picturesque landscapes surrounding it. The farm spans 3 hectares and is planted with around 13,000 coffee trees, alongside fruit trees and a small vegetable garden.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eEdilberto established Bellavista 32 years ago and has since built his home there with his family. Today, three people live on the farm, where coffee has always been the main source of income and the heart of daily life.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBellavista employs six workers in total: five permanent employees who handle the farm’s daily maintenance and coffee processing, and one seasonal picker who joins during the harvest. From the handpicking of perfectly ripe cherries to the washing and drying processes, each step is carried out with precision to ensure a clean, balanced, and expressive cup that captures both the character of Huila and the dedication of its producer.\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"expandable-text__content\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e Overview\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003eFounded: 2018\u003c\/li\u003e\n\u003cli\u003eRegion: Huila\u003c\/li\u003e\n\u003cli\u003eSubregions: Acevedo and Algeciras\u003c\/li\u003e\n\u003cli\u003eProduction in 2022: 24 containers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCuatro Vientos is a family-owned business, offering microlots and regional blends. Founded in 2018, the company was named after the first farm owned by the Gonzalez family, and therefore, holds a special meaning for them. Yonatan Gonzalez, the company’s General Manager, grew up on that farm, and is a third-generation producer with a background in logistics. His father used to commercialise coffee, as a classic, Colombian parchment buyer.\u003c\/p\u003e\n\u003cp\u003eThe company operates in different parts of Huila, which gives them access to coffee for 6 months per year. They have 3 purchasing points, located in each region they work in: Acevedo, Santa Maria, and Algeciras. They do not own a private drying mill, and therefore use infrastructure located in Acevedo.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e Area\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eHuila, along with Narino, is one of the main areas in Colombia where we can find characteristic, diverse and distinctive flavour profiles in coffee. Our partners from Cuatro Vientos work in Northern Huila (Santa Maria \u0026amp; Algeciras), as well as Southern Huila (Acevedo).\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e Harvest\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe main harvest in Santa Maria and Algeciras is between June \u0026amp; July, whereas in Acevedo, it falls between September and December. Even though the biggest volumes of coffee are produced in Santa Maria, we select lots from farms located in Algeciras and Acevedo.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e Process\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMost of the coffees we source from Cuatro Vientos are washed, as they only produce naturals upon request. We have also bought some special preps, such as honeys and anaerobic naturals. After being handpicked, their cherries are floated and then fermented in plastic bags or tanks. Their coffee is traditionally dried on ‘marquesinas’, mechanical dryers, or patios.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KLOVER","offers":[{"title":"200g","offer_id":53456464675145,"sku":null,"price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/bellavista.png?v=1779447333"},{"product_id":"altieri-alessa-geisha-natural","title":"Altieri Alessa Geisha Natural RFF5","description":"\u003cul\u003e\n\u003cli\u003eProducer : Altieri Coffee\u003c\/li\u003e\n\u003cli\u003eRegion : Boquete, Panama\u003c\/li\u003e\n\u003cli\u003eAltitude : 1980 Masl\u003c\/li\u003e\n\u003cli\u003eVariety : Geisha\u003c\/li\u003e\n\u003cli\u003eProcess : Natural \u003c\/li\u003e\n\u003cli\u003eTasting note : Jasmine, Lemon, Pineapple, White Peach, Berries\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ch3\u003e Overview\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eNestled at an altitude of 1,980 meters, the Alessa plot is located in the heart of Mima Estate, on the slopes of the Barú volcano.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThis micro-plot of just 0.5 hectares lies on rich volcanic soil, within a protected environment managed like a wild forest. Only 360 Geisha Green Tip coffee trees are cultivated there, yielding harvests of extreme rarity and exceptional purity.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHarvested on April 10, 2025, this batch underwent controlled fermentation: the cherries were placed in GrainPro bags, immersed in cold river water for five days (hence the name RFF5, which stands for River Flow Fermentation – 5 days), before being slowly dried for thirty days in a room at a constant temperature of 18°C and 50% humidity. This meticulous process gives the coffee a complex aromatic structure and exceptional clarity in the cup.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003e\n\u003ch3\u003eAltierie Coffee\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003eA family story where every grain reflects the care given to people and the land.\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAltieri Specialty Coffee was born from the vision of Eugene Altieri, a New Yorker of Italian descent, who 16 years ago purchased two farms in the Boquete region of Panama. At the time, he had no idea that this volcanic terroir, perched between 1,300 and 2,200 meters above sea level, would become one of the world's most renowned for specialty coffee. Today, the venture is truly a family affair: his children, eleven grandchildren, and his wife Lelia actively participate in the operation and promotion of the brand.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThe Altieri family has always believed that the quality of exceptional coffee depends on the well-being of those who cultivate it. The company therefore implements numerous programs for its employees and their families: housing, sewing workshops, tutoring for children, family conferences, and regular medical checkups. This responsible and human approach sets Altieri Specialty Coffee apart, strengthening ties with the local community and ensuring sustainable production.\u003c\/p\u003e","brand":"KLOVER","offers":[{"title":"100g","offer_id":53519654158665,"sku":null,"price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/altieri_d7363240-e105-458f-8c40-483ba67e8f2e.png?v=1779447254"},{"product_id":"finca-del-putushiobypepejijon","title":"Finca Del Putushio Typica Mejorado Washed by Pepe Jijon","description":"\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eProducer: Pepe Jijon \u0026amp; Francisco Vintimilla\u003c\/li\u003e\n\u003cli\u003eFarm: Finca Del Putushio\u003c\/li\u003e\n\u003cli\u003eLocation: Loja Province, Ecuador\u003c\/li\u003e\n\u003cli\u003eVariety: Typica Mejorado\u003c\/li\u003e\n\u003cli\u003eProcess: Classic Washed\u003c\/li\u003e\n\u003cli\u003eAltitude: 2,222 masl\u003c\/li\u003e\n\u003cli\u003eTasitng Note : Jasmine, Lemongrass , Clementine, Kiwi\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e Overview\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eFincas del Putushio in Loja, Ecuador is the newest brainchild of Seven Summiteer and first generation specialty coffee producer Jose Ignacio \"Pepe\" Jijón, whose initial foray into coffee production is the acclaimed Finca Soledad Intag.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBeyond Fincas del Putushio, Jose Ignacio \"Pepe\" Jijón is widely recognized as a visionary figure in Ecuador’s modern specialty coffee movement. A Seven Summiteer with a background rooted in exploration and resilience, Pepe brings the same discipline, curiosity, and long-term perspective from mountaineering into coffee production. As a first-generation coffee producer, he is deeply committed to redefining Ecuador’s position on the global specialty coffee map through meticulous farming practices, environmental stewardship, and transparent relationships with buyers.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHis pioneering project, Finca Soledad in Intag, quickly gained international recognition for its exceptional quality and distinct sense of place, setting a new benchmark for Ecuadorian coffees. Pepe’s work emphasizes biodiversity, regenerative agriculture, and the careful expression of terroir, often experimenting with varieties, processing methods, and elevation to unlock unique flavor profiles. Through his farms, he aims not only to produce outstanding coffees, but also to demonstrate how thoughtful, values-driven production can create lasting impact for both the land and the future of Ecuadorian coffee.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eTypica Mejorado is a consistently high-ranking variety in the Ecuador Cup of Excellence.\u003cbr\u003e\u003cbr\u003eIt was first recognized on a wider global scale in 2023 when a Typica Mejorado produced by Pepe Jijon out of his first farm, Finca Soledad, was showcased by the Taiwan National Barista Champioand finished admirably as Top 4 in the World Barista Championship.\u003cbr\u003e\u003cbr\u003eAs a variety that reportedly first emerged from the country and its proven potential for exquisite, competition-caliber cup profiles, it is widely regarded as a promising flagbearer for Ecuador’s rising stature in the upmarket specialty coffee niche.\u003cbr\u003e\u003cbr\u003ePepe Jijon’s philosophical approach to coffee cultivation and processing emanates from his deeply personal respect for and understanding of the silent language of nature.\u003cbr\u003e\u003cbr\u003eThese have led him to realize that the most exquisite, terroir-driven attributes of his farm’s rare varieties are best revealed by gently modulating post-harvest processing variables, such as temperature, time, and pressure, amid the existing weather condition.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cul\u003e\u003c\/ul\u003e","brand":"KLOVER","offers":[{"title":"100g","offer_id":53638729138505,"sku":null,"price":27.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/pepe.png?v=1779448564"},{"product_id":"guatemala-elsocorro-geisha-washed","title":"Guatemala El Socorro Geisha Washed","description":"\u003cul\u003e\u003c\/ul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul class=\"ul1\"\u003e\n\u003cli class=\"li2\"\u003eProducer: Juan Diego De La Cerda\u003c\/li\u003e\n\u003cli class=\"li2\"\u003eFarm: El Socorro\u003c\/li\u003e\n\u003cli class=\"li2\"\u003eLocation : Palencia, Guatemala\u003c\/li\u003e\n\u003cli class=\"li2\"\u003eVariety: Geisha\u003c\/li\u003e\n\u003cli class=\"li2\"\u003eProcess: Washed\u003c\/li\u003e\n\u003cli class=\"li2\"\u003eAltitude: 1850 Masl\u003c\/li\u003e\n\u003cli class=\"li2\"\u003eTasting Note : Jasmine, Lemon, Peach \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e Overview\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEl Socorro Farm is owned by fourth-generation farmer Juan Diego de la Cerda, who has directly managed three farms — El Socorro, San Guayaba, and Rio Arriba — since 1999.\u003cbr\u003eAlthough the farms are located on the same mountain, they are divided by different rivers.\u003c\/p\u003e\n\u003cp\u003eStarting with winning 1st place at Guatemala’s COE (Cup of Excellence) in 2007, the farm has continued to receive numerous awards:\u003c\/p\u003e\n\u003cp\u003e* 2008, 2009, 2010, 2011, 2012 — Guatemala COE awards\u003cbr\u003e* 2015 — 2nd place\u003cbr\u003e* 2025 — 3rd place\u003c\/p\u003e\n\u003cp\u003eThe farm is recognized worldwide among specialty coffee buyers for producing exceptional coffee.\u003c\/p\u003e\n\u003cp\u003eThe producers believe coffee quality is the highest priority, carefully managing every stage of production while maintaining environmentally friendly and efficient systems. Water used during coffee cherry depulping is purified and reused or distributed around the farm area.\u003c\/p\u003e","brand":"KLOVER","offers":[{"title":"100g","offer_id":53827947430217,"sku":null,"price":36.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/elsocorro_2583366f-99a5-4517-945d-20624015f545.png?v=1779448466"},{"product_id":"hacienda-barbara-las-brujas-pacamara","title":"Hacienda Barbara Las Brujas Pacamara Natural","description":"\u003cul\u003e\n\u003cli class=\"p1\"\u003eProducer: Rogers Family\/Hunter Tedman\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eFarm: Hacienda Barbara Estates\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eLocation : Baru Volcano, Las Brujasm Panama\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eVariety: Pacamara\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eProcess: Natural \u003c\/li\u003e\n\u003cli class=\"p1\"\u003eAltitude: 1,500-1,750masl\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eTasting Note : Orangeblossom, Greenapple, Nougat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e Overview\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003eHacienda Barbara, owned by the Rogers Family \u0026amp; guided by Hunter Tedman’s expertise as a seasoned, professional agronomist \u0026amp; two-term president of the SCA Panama, has produced top-ranking Geisha and Varietals at the Best of Panama in its two-decade history.\u003cbr\u003e\u003cbr\u003eFor Hunter, accolades in coffee are more about honoring the land, the human effort, \u0026amp; the history that make each harvest possible and each coffee exceptional. His thorough approach from cultivation to post-harvest processing, \u0026amp; the farm maintenance requisites in between harvest seasons, reflects a steadfast commitment to sustainably achieving excellence while preserving the natural environment that enables it. With 50% of Hacienda Barbara's land preserved as protected forest, it thrives as both a premium coffee estate and a healthy habitat for rich biodiversity.\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBeyond Hacienda Barbara, Hunter’s work and passion extend to his own regenerative agricultural venture, Black Moon Farm, which produced the 1st Place Auction Lot in the 2024 Best of Panama Varietals category, after placing 2nd in 2023.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","brand":"KLOVER","offers":[{"title":"100g","offer_id":53834783457609,"sku":null,"price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/pacamara.png?v=1779447962"},{"product_id":"cgle-las-magaritas-hybrid-washed-geisha","title":"CGLE Las Magaritas Hybrid Washed Geisha","description":"\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cb\u003eProducer:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eRigoberto Hererra,\u003c\/span\u003e\u003cb\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eCafe Granja La Esperanza\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFarm:\u003c\/b\u003e\u003cspan\u003e Las Margaritas\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eLocation:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003eCaicedonia, Valle del Cauca\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eVariety: \u003c\/b\u003e\u003cspan\u003eGeisha\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eProcess: \u003c\/b\u003e\u003cspan\u003eHybrid Washed\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eAltitude:\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cspan\u003e1,648 - 1,852\u003c\/span\u003e\u003cspan\u003e masl\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e","brand":"KLOVER","offers":[{"title":"100g","offer_id":53898374906185,"sku":null,"price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/45.png?v=1779447729"},{"product_id":"finca-deborah-horizon-geisha","title":"Finca Deborah Horizon Geisha","description":"\u003cul\u003e\n\u003cli\u003eProducer : Jamison Savage\u003c\/li\u003e\n\u003cli\u003eRegion : Chiriqui, Panama\u003c\/li\u003e\n\u003cli\u003eAltitude : 1950 Masl\u003c\/li\u003e\n\u003cli\u003eVariety : Geisha\u003c\/li\u003e\n\u003cli\u003eProcess : Natural Yeast Inoculated Washed Finish (Hybrid-Washed)\u003c\/li\u003e\n\u003cli\u003eTasting note : Jasmine, Pineapple, Bergamot, Candied Lemon\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e Overview\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"90\" data-end=\"333\"\u003eJamison’s \u003cstrong data-start=\"100\" data-end=\"116\"\u003eDeborah Farm\u003c\/strong\u003e coffee has earned multiple awards in international barista and brewer competitions. One of their standout offerings, \u003cstrong data-start=\"252\" data-end=\"263\"\u003eHorizon\u003c\/strong\u003e, is a Gesha coffee crafted using a unique hybrid processing method.\u003c\/p\u003e\n\u003cp data-start=\"335\" data-end=\"724\"\u003eFully ripe cherries (21–24 Brix) are carefully selected and placed in sealed fermentation tanks. A specific yeast is added, and the cherries are left to marinate for over 100 hours. During this time, the yeast naturally breaks down sugars and fruit components, creating rich, complex aromas. This process enhances the coffee’s fruity and floral notes, softens its acidity, and adds body.\u003c\/p\u003e\n\u003cp data-start=\"726\" data-end=\"1125\"\u003eAfter fermentation, the cherries are pulped and dried in a \u003cstrong data-start=\"785\" data-end=\"828\"\u003eprecisely controlled three-stage system\u003c\/strong\u003e designed by Jamison. Temperature, humidity, and airflow are carefully monitored to preserve the delicate flavors developed during fermentation. After about 12 days, the beans reach around 11% moisture content and are stored in GrainPro bags for a stabilization (Reposo) period of up to 60 days.\u003c\/p\u003e\n\u003cp data-start=\"1127\" data-end=\"1373\"\u003eDuring stabilization, the coffee achieves perfect internal moisture balance, resulting in a clean and refined flavor profile. Finally, the beans are sorted and graded by density, size, and color, ensuring that only the best make it to your cup.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e","brand":"KLOVER","offers":[{"title":"100g","offer_id":53979522662729,"sku":null,"price":60.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/finca_deborah.png?v=1779447140"},{"product_id":"kenya-kamavindi-estate-sl-series","title":"Kenya Kamavindi Estate SL28","description":"\u003cdiv class=\"expandable-text__content\"\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p2\"\u003eProducer: Peter Mbature\u003c\/li\u003e\n\u003cli class=\"p2\"\u003eRegion : Embu, Kamavindi\u003c\/li\u003e\n\u003cli class=\"p2\"\u003eAltitude : 1680 Masl\u003c\/li\u003e\n\u003cli class=\"p2\"\u003eVariety : SL28 \u003c\/li\u003e\n\u003cli\u003eProcess : Natural\u003c\/li\u003e\n\u003cli\u003eTasting Note : Pineapple, Strawberry, Dried Mango\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv id=\"ember83\" class=\"ember-view\"\u003e\n\u003cdiv class=\"expandable-text__content\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ch3\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eOverview\u003c\/span\u003e\u003c\/span\u003e\u003c\/h3\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"hover:entity-accent entity-underline inline cursor-pointer align-baseline\"\u003e\u003cspan class=\"whitespace-normal\"\u003eKamavindi Estate\u003c\/span\u003e\u003c\/span\u003e is one of the most respected specialty coffee estates in Kenya, located on the slopes of Mt. Kenya in Embu County at around 1,680–1,800 meters above sea level. The estate is run by the Mbature family and is especially known for extremely clean washed coffees with intense acidity, structured sweetness, and transparent terroir expression.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/div\u003e","brand":"KLOVER","offers":[{"title":"200g","offer_id":54357774827849,"sku":null,"price":29.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/Kamavindi_c7fe43ac-6442-4b2f-b061-01965d0d2931.png?v=1779447003"},{"product_id":"ecuador-lugmapata-sidra-washed","title":"Ecuador Lugmapata Sidra Washed","description":"\u003cul\u003e\n\u003cli\u003eProducer : Enrique Merino Family\u003c\/li\u003e\n\u003cli\u003eFarm : Lugmapata\u003c\/li\u003e\n\u003cli\u003eLocation : Pallatanga, Ecuador\u003c\/li\u003e\n\u003cli\u003eVariety : Sidra\u003c\/li\u003e\n\u003cli\u003eProcess : Washed\u003c\/li\u003e\n\u003cli\u003eTasting note : Cotton Candy, Shine Muscat, Floral, Kiwi\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KLOVER","offers":[{"title":"100g","offer_id":54531742040393,"sku":null,"price":21.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/ecuador_sidra.png?v=1780474015"},{"product_id":"ecuador-la-noria-lot-2-geisha-ln-washed","title":"Ecuador La Noria Lot 2 Geisha LN Washed","description":"\u003cul\u003e\n\u003cli\u003eProducer : Bernard Uhe\u003c\/li\u003e\n\u003cli\u003eFarm : La Noria\u003c\/li\u003e\n\u003cli\u003eLocation : Loja Province, Ecuador\u003c\/li\u003e\n\u003cli\u003eVariety : Geisha\u003c\/li\u003e\n\u003cli\u003eProcess : Anaerobic Washed\u003c\/li\u003e\n\u003cli\u003eTasting note : Acacia Flower, White Peach, Mandarin\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"KLOVER","offers":[{"title":"100g","offer_id":54531770941769,"sku":null,"price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0944\/4386\/4393\/files\/ecuador_noria.png?v=1780474226"}],"url":"https:\/\/klovercoffee.com\/collections\/featured-products.oembed?page=2","provider":"Klover Coffee Paris","version":"1.0","type":"link"}