{"title":"Filter","description":"","products":[{"product_id":"el-diviso-nestor-lasso-sidra-natural","title":"Colombia El Diviso Sidra Natural","description":"\u003cp\u003e\u003cstrong\u003ePROFILE - Cherries, peach, watermelon, body\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePRODUCER - Nestor Lasso\u003cbr\u003eFARM - El Diviso\u003cbr\u003eREGION - Huila, Colombia\u003cbr\u003eVARIETAL - Sidra\u003cbr\u003ePROCESS - Mosto Natural\u003cbr\u003eMASL - 1750\u003cbr\u003e\u003cbr\u003eBREW - Around 93 degree water, 1;16 ratio\u003c\/p\u003e\n\u003cp\u003eESPRESSO - Delicious after a good rest and in a flat white\u003c\/p\u003e\n\u003cp\u003eCata Export and Nestor Lasso, a dream team, not many producers have managed to stay so in touch with the speciality coffee market and their work in processing has brought about many competition lots, we love this one.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMORE ABOUT THE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSTEP 1. THE CHERRIES ARE HAND PICKED AT FULL MATURITY.\u003c\/li\u003e\n\u003cli\u003eSTEP2. THE CHERRIES ARE OXIDISED FOR 12 HOURS AT A MAXIMUM TEMPERATURE OF 25 ° C\u003c\/li\u003e\n\u003cli\u003eSTEP 3. CHERRIES UNDERGO AN ANAEROBIC PROCESS IN A BAG OR PLASTIC TANK FOR 50 HOURS AT A TEMPERATURE OF 16-18°C.\u003c\/li\u003e\n\u003cli\u003eSTEP 4. THE CHERRIES ARE THEN PLACED INTO TO AN OPEN AIR TANK FOR A SECOND OXIDATION STAGE DURING 20 HOURS, AT A MAXIMUM TEMPERATURE 42°C\u003c\/li\u003e\n\u003cli\u003eSTEP 5. THE CHERRIES ARE THEN PLACED IN BAGS CALIBRATED AT 50 KG EACH FOR A SECOND ANAEROBIC PROCESS FOR 30 HOURS AT A TEMPERATURE RANGING FROM 16-20°C\u003c\/li\u003e\n\u003cli\u003eSTEP 6. THE CHERRIES ARE THEN PLACED IN LARGER TANKS TO UNDERGO A SUBMERGED FERMENTATION IN 45°C WATER MIXED WITH THE COFFEE MUST (JUICE OR EXTRACT PRODUCED DURING THE OXIDATION) FROM THE PREVIOUS HARVEST. THE MIX OF WATER AND MUST IS RECIRCULATED FOR 18 HOURS.\u003c\/li\u003e\n\u003cli\u003eSTEP 7. THE CHERRIES ARE THEN PLACED IN A MARQUESINA TO START THE DRYING PROCESS., AND ONLY THEN THEY ARE PUT BACK IN THE MARQUESINAS TO FINISH THE DRYING PROCESS UNTIL REACHING 11% MOISTURE CONTENT.\u003c\/li\u003e\n\u003cli\u003eSTEP 8. WHEN THE MOISTURE CONTENT REACHES 18%, THE CHERRIES ARE REMOVED, PUT IN BLACK PLASTIC BAGS AND STORED FOR 60 HOURS IN A DARK ROOM TO REST.\u003c\/li\u003e\n\u003cli\u003eSTEP 9. THE CHERRIES ARE THEN PUT BACK IN THE MARQUESINAS TO FINISH THE DRYING PROCESS UNTIL REACHING 11 % MOISTURE CONTENT\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Kerb Kollective Coffee","offers":[{"title":"150g Wholebean","offer_id":52290210365781,"sku":"KK-DIVCOL-150G","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":52298881859925,"sku":"KK-DIVCOL-1KG","price":94.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1010\/3252\/6165\/files\/4ADFC502-1C5B-46AB-89B2-56875EA4EF6D.png?v=1769527732"},{"product_id":"los-nogales-yellow-bourbon-advanced-process-washed","title":"Colombia Los Nogales Yellow Bourbon Washed","description":"\u003cp\u003ePROFILE - \u003cstrong\u003eFruit forward with great acidity, over ripe banana, choc sweetness, cacao nib\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePRODUCER - Oscar Hernandez\u003cbr\u003eORIGIN - Huila, Colombia\u003cbr\u003eVARIETAL - Yellow Bourbon\u003cbr\u003ePROCESS - Assisted Fermentation(alcohol submerged and lacto) Washed\u003cbr\u003eMASL - 1870-2000\u003cbr\u003e\u003cbr\u003e\u003cbr\u003eBREW - Around 95 degree water, 1;15\/16 ratio\u003c\/p\u003e\n\u003cp\u003eCan make a very delicious espresso once well rested\u003c\/p\u003e\n\u003cp\u003eFurther info from UK importer Cata Export\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMORE ON LOS NOGALES\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe imposing and green mountains welcome in their fertile\u003cbr\u003eland the seed that has given Colombia recognition as a\u003cbr\u003ediverse, cultural country and producer of the best coffee in the\u003cbr\u003eworld.\u003cbr\u003eAmong the crops of the Los Nogales farm, a great variety of\u003cbr\u003ecoffee plantations stand out, among them: Geisha, Caturra,\u003cbr\u003eColombia, Cenicafe, yellow and pink Bourbon, Tabi, Hava,\u003cbr\u003eBourbon pepper and Typica.\u003c\/p\u003e\n\u003cp\u003ePLANTING, NUTRITION AND HARVESTING\u003cbr\u003eThe Hernández family protects the plant as one more member\u003cbr\u003eof their house, giving it the care and attention to ensure that,\u003cbr\u003ethrough science, work and love, they obtain the result that has\u003cbr\u003egiven them success today.\u003cbr\u003eIts process begins with the selection of an excellent seed to\u003cbr\u003egive it a balanced and natural diet, based on organic matter\u003cbr\u003eand microbiology that will allow the coffee to obtain the\u003cbr\u003edesired sensory characteristics.\u003cbr\u003eWhat we want is to transform the organic matter that we have\u003cbr\u003eon the farm, making organic fertilisers to achieve good\u003cbr\u003efertilisation of each coffee plant and in the end, it will give a\u003cbr\u003equality grain. “Oscar Hernández indicated.\u003cbr\u003eThere are more than 30 collectors who are part of this work\u003cbr\u003eteam, more than 30 families that benefit from these crops,\u003cbr\u003eeach of them trained before the harvest to collect ripe fruits\u003cbr\u003eand correctly select the result. The harvested grains are\u003cbr\u003etransported in fruit baskets that allow the grain to be kept\u003cbr\u003efresh, not allowing it to be mistreated or have any damage at\u003cbr\u003ethe time of reaching the mill.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMORE ABOUT THE PROCESS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e● STEP 1 COLLECTION AND SELECTION : FOR THIS ACTIVITY OF\u003cbr\u003eMANUAL SEPARATION, THE WOMEN ARE IN CHARGE, SINCE\u003cbr\u003eTHEY ENJOY PATIENCE AND THOROUGHNESS FOR THE\u003cbr\u003eSELECTION OF RIPE GRAINS.THEY ARE WOMEN WHO FOR\u003cbr\u003eSOME PHYSICAL HEALTH REASON CANNOT BE EXPOSED TO\u003cbr\u003eTHE COFFEE HARVEST AND ARE EXPECTED TO BE PART OF THE\u003cbr\u003ePROCESS\u003cbr\u003e● STEP 2 AFTER THIS THES CHERRIES GO TO A PULPING\u003cbr\u003eMACHINE,BY FLOATS IMPURITIES ARE ELIMINATED\u003cbr\u003e● STEP 3 OXIDATION IN CEREXA FOR 96 HOURS, THEN AN\u003cbr\u003eALCOHOLIC SUBMERGED FERMENTATION IS CARRIED OUT IN\u003cbr\u003ePLASTIC TANKS FOR 144 HOURS, AT A TEMPERATURE OF\u003cbr\u003e19-22°, LACTOBACILLUS RN21.\u003cbr\u003e● STEP 4 MECHANICAL WASHING, LITTLE WATER, IMMEDIATE\u003cbr\u003eTIME\u003cbr\u003e● STEP 5 DRYING FOR 96 HOURS IN GUARDIOLA, TEMPERATURE\u003cbr\u003eNOT HIGHER THAN 35°, IT IS STIRRED TWICE A DAY TO\u003cbr\u003eACHIEVE HOMOGENEITY\u003c\/p\u003e","brand":"Kerb Kollective Coffee","offers":[{"title":"150g Wholebean","offer_id":52290222326101,"sku":"KK-NOGCOL-150G","price":16.5,"currency_code":"GBP","in_stock":true},{"title":"1kg Wholebean","offer_id":52292474929493,"sku":"KK-NOGCOL-1KG","price":94.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1010\/3252\/6165\/files\/09086EAB-0CFF-406E-907A-47E3971F40B3.png?v=1769527583"},{"product_id":"rugali-rwanda-anoxic-pillow-washed","title":"Rwanda Rugali Anoxic Pillow Washed","description":"\u003cp\u003e\u003cstrong\u003eTasting some red fruit and cooked lemon when hot, gives way to orchard fruits like quince, stone fruit and a little mandarin sweetness as it cools\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRegion: Nyamasheke District\u003c\/p\u003e\n\u003cp\u003eProcessing Station: Rugali\u003c\/p\u003e\n\u003cp\u003eAltitude: 1450 - 1600 MASL \u003cbr\u003eVariety: Red Bourbon \u003cbr\u003eProcess: Anoxic Pillow Washed\u003c\/p\u003e\n\u003cp\u003eFurther info below from Raw Material who we purchased this coffee from\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore about Rugali\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eRugali has become an impactful example of a successful washing station for the specialty coffee market. It is a station that has in just a few years produced coffees that have been used in competitions worldwide and put the Nyamasheke District on the map for high-quality processed Rwandan coffees\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMore on processing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce cherries are received, they are hand-picked and floated to ensure only those of the best quality continue to the processing stage. These cherries are placed into a deep cleaned fermentation tank. A sheet is then placed over the cherries, which is then submerged with cool water. The seal created by the water pressing onto the sheeting creates a vacuum effect on the coffee below, creating an anoxic environment for fermentation to begin, which lasts for 48 hours. \u003cbr\u003e\u003cbr\u003eThe water and sheet act as not only a sealant, but a heat exchange, allowing the heat build up to transfer to the water, which evaporates away. A stabilised temperature of around 25 degrees Celsius ensures that the cherry doesn’t over ferment. This temperature is regularly monitored, and if it falls too low for fermentation to continue, hot water is added to the water pillow, to provide warmth to the fermenting coffee underneath.\u003cbr\u003e\u003cbr\u003eOnce the fermentation is complete, the water is drained, and the sheet is removed. The now fermented coffee is rinsed and drained of all residual liquid. For the washing process to continue, the cherries are pulped, and the exposed beans are washed and graded. The coffee is then sun dried for between 4 and 8 hours daily, and dried on raised beds for between 2 to 3 weeks.\u003c\/p\u003e","brand":"Kerb Kollective Coffee","offers":[{"title":"200g Wholebean","offer_id":52290281767253,"sku":"KK-RWRUG-200G","price":15.0,"currency_code":"GBP","in_stock":false},{"title":"1kg Wholebean","offer_id":52292454089045,"sku":"KK-RWRUG-1KG","price":64.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1010\/3252\/6165\/files\/Screenshot2026-01-19at15.17.08.png?v=1768835918"},{"product_id":"odaco-ethiopia-natural","title":"Ethiopia Odaco Natural","description":"\u003cp\u003e\u003cstrong\u003eNOTES: sweet, passionfruit acidity, strawberry, floral\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePRODUCER: Daye Bensa, Gatta Farm\u003cbr\u003eREGION: Sidama\/Bensa\/Shantawene Village\u003cbr\u003eELEVATION: 1920 - 2020 m.a.s.l\u003cbr\u003ePROCESS: Natural \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThis Coffee Legends imported Odaco Natural is named to honour the cultural heritage of Shantawene, Sidama. \"Odaco\" refers to a significant tree in the village, under which the local community gathers to resolve conflicts — a long-standing tradition that symbolises unity and wisdom across generations. Similar practices exist throughout Ethiopia, such as the \"Oda\" tree among the Oromo people.\u003cbr\u003e\u003cbr\u003eThe cherries for this lot are sourced from 563 Daye Bensa member farmers across the Shantawene area, as well as directly from the Gatta Farm. Situated at 1920–2020 meters above sea level, Gatta Farm lies in the heart of Shantawene Village, surrounded by natural forest, rivers, and century-old indigenous trees that provide ideal shade and biodiversity for coffee cultivation. The farm was originally discovered and developed by co-founder Mulugeta Dukamo, with coffee planting beginning in 2013 and processing operations commencing in 2017.\u003cbr\u003e\u003cbr\u003eThe extended maturation period at this altitude allows for slow cherry development, producing dense, flavour-rich beans. After careful handpicking, cherries are dried naturally on raised beds for 14–18 days under carefully controlled conditions. Plantation, harvesting, and processing work is primarily carried out by local residents, with women playing a key role in quality control and processing.\u003cbr\u003e\u003cbr\u003eThe result is a beautifully clean and complex cup, showcasing notes of sweetness, passionfruit, strawberry, bright acidity, and a creamy body, reflecting both the unique terroir of Shantawene and the dedication of the farming community.\u003c\/p\u003e","brand":"Kerb Kollective Coffee","offers":[{"title":"200g Wholebean","offer_id":52290316403029,"sku":"KK-ODAETHI-200G","price":14.0,"currency_code":"GBP","in_stock":false},{"title":"1kg Wholebean","offer_id":52292405428565,"sku":"KK-ODAETHI-1KG","price":59.5,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1010\/3252\/6165\/files\/A1327FF2-B14E-4674-B7BA-E458902B18C7.png?v=1769526894"},{"product_id":"ethiopia-odaco-natural-copy","title":"Ethiopia Rumudamo Natural","description":"\u003ch3\u003e\u003cstrong\u003eStrawberry, bergamot, apricot, floral\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003ePRODUCER: Rumudamo small holders, Daye Bensa\u003cbr\u003eREGION: Arbegona, Sidama\u003cbr\u003eELEVATION: 2100 - 2330 m.a.s.l\u003cbr\u003ePROCESS: Natural \u003c\/p\u003e\n\u003cp\u003eVery clean natural of this Heirloom (74112) sourced from actual legends Coffee Legends via Daye Bensa for a second year running. 600 or os smallholder farmers contribute to this banger\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eIf you require this order ground, please leave a comment in the notes.\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Kerb Kollective Coffee","offers":[{"title":"200g Wholebean","offer_id":53778689196373,"sku":"KK-RUMUETHI-200G","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"1kg Wholebean","offer_id":53778689229141,"sku":"KK-RUMUETHI-1KG","price":59.5,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1010\/3252\/6165\/files\/A1327FF2-B14E-4674-B7BA-E458902B18C7.png?v=1769526894"}],"url":"https:\/\/www.kerbkollective.coffee\/collections\/filter.oembed","provider":"Kerb Kollective Micro Roastery","version":"1.0","type":"link"}