{"title":"Reserve","description":"","products":[{"product_id":"colombia-jhoan-vergara-geisha","title":"Colombia - Jhoan Vergara - Geisha","description":"\u003cp class=\"\"\u003eLight roast. Limited release.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eElegant, floral, and remarkably sweet — this Geisha from Finca Las Flores showcases the precision and innovation that have made Jhoan Vergara one of Colombia’s most exciting producers.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eMarketed as Floral Symphony, this washed lot is built around layered fermentation, quenching, and precision drying to preserve aromatic complexity and sweetness. In the cup, expect lemongrass, floral aromatics, and candied citrus, with a polished sweetness and refined finish that gives this coffee its name.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Jhoan Vergara – Finca Las Flores\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Geisha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed • Mosto Fermentation • Anaerobic • Thermal Shock\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Lemongrass, Floral, Candied Citrus\u003cbr\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light\u003cbr\u003e\u003cstrong\u003ePackage Size:\u003c\/strong\u003e 8.8 oz (250 g)\u003cbr\u003e\u003cstrong\u003eCategory:\u003c\/strong\u003e Reserve • Limited Release\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProducer \u0026amp; Origin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis coffee comes from Finca Las Flores in Acevedo, Huila, Colombia, at 1,750 meters above sea level, where Jhoan Vergara and his family have become known for highly detailed, innovation-driven coffee production. The farm has earned recognition for coffees that combine technical processing with clean, expressive cup quality.\u003c\/p\u003e\n\u003cp class=\"\"\u003eAt Las Flores, careful cherry selection, variety separation, and controlled fermentation are central to how each lot is developed. That approach is especially evident in this Geisha, where the goal is not just intensity, but elegance.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis lot begins with cherries picked at optimal ripeness, selected from healthy trees and floated to remove impurities. The coffee then moves through a layered fermentation process designed to intensify aromatic complexity while maintaining clarity.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThe process includes:\u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e12 hours of oxidation\u003c\/strong\u003e at room temperature in open plastic bags\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e24 hours of submerged fermentation\u003c\/strong\u003e with mosto reproduced from previous fermentations of the same variety\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e60 hours of anaerobic fermentation\u003c\/strong\u003e after depulping in closed plastic bags\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\"\u003eFermentation is then interrupted through quenching, using hot water at 50°C for 30 minutes followed by rapid cooling to help fix volatile compounds developed during fermentation. The coffee is then dried in a hermetically sealed stainless steel dehumidifier until it reaches 11% moisture, with drying lasting approximately 36 to 40 hours, followed by 2 weeks of stabilization.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis approach helps preserve sweetness, structure, and floral definition in the final cup.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Geisha:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eGeisha is one of the world’s most celebrated coffee varieties, valued for its elegance, complexity, and aromatic range. It is often associated with floral notes, citrus clarity, and a tea-like refinement that makes it especially prized in specialty coffee. The producer sheet specifically describes Geisha as known for complex floral aromatics, often reminiscent of jasmine, bergamot, and tropical fruit.\u003c\/p\u003e\n\u003cp class=\"\"\u003eIn this lot, that profile leans toward lemongrass, floral tones, and candied citrus, creating a cup that feels sweet, lifted, and expressive.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Las Flores\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThe producer describes Floral Symphony as a harmonious and complex floral profile crafted for coffee drinkers seeking a refined taste experience. The sheet specifically references a bouquet reminiscent of jasmine, rose, and lavender, which helps explain the elegant and layered character of this coffee.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended Brew Guide (V60)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eDose: 25g medium grind\u003cbr\u003eWater: 400g at 208°F\u003cbr\u003eRatio: 16:1\u003cbr\u003ePour: 100g → 100g → 100g → 100g\u003cbr\u003eTotal Brew Time: 3:30–4:00 (Grind coarser to speed up, finer to extend brew time.)\u003c\/p\u003e","brand":"Kafiex Roasters","offers":[{"title":"Default Title","offer_id":48139498782952,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0775\/3721\/4696\/files\/colombia_geisha.jpg?v=1780439539"},{"product_id":"jhoan-vergara-las-flores-pink-bourbon","title":"Jhoan Vergara – Las Flores – Pink Bourbon – Washed Thermal Shock","description":"\u003cp class=\"\"\u003eLight roast. Limited release.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eElegant, bright, and aromatic — this Pink Bourbon from Finca Las Flores highlights the precision processing techniques that have made the Vergara family internationally recognized in specialty coffee.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eIn the cup expect layered florals, candied citrus brightness, and crisp green apple acidity supported by a clean caramel sweetness. The result is a vibrant, structured profile that captures both the elegance of Pink Bourbon and the clarity achieved through controlled fermentation and thermal shock processing.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Jhoan Vergara – Finca Las Flores\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Acevedo, Huila, Colombia\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed • Anaerobic Fermentation • Thermal Shock\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Floral, Candied Citrus, Green Apple\u003cbr\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light\u003cbr\u003e\u003cstrong\u003ePackage Size:\u003c\/strong\u003e 8.8 oz (250 g)\u003cbr\u003e\u003cstrong\u003eCategory:\u003c\/strong\u003e Reserve • Limited Release\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProducer \u0026amp; Origin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis coffee comes from Finca Las Flores, located in Acevedo, Huila at approximately 1,750 meters above sea level, an area known for producing expressive coffees with vibrant acidity and aromatic complexity.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThe farm was founded in 1990 by Edilberto Vergara and Nubia Ayure and has grown into one of Colombia’s most innovative family-run coffee operations. Today their son Jhoan Vergara leads the farm’s experimental processing and global outreach while his brothers Carlos and Diego focus on fermentation and drying precision.\u003c\/p\u003e\n\u003cp class=\"\"\u003eIn 2019, Jhoan gained international recognition after winning first place in the Master of Coffee competition with his Pink Bourbon, introducing Finca Las Flores to the global specialty coffee community.\u003c\/p\u003e\n\u003cp class=\"\"\u003eToday the farm continues pushing boundaries through careful varietal selection, controlled fermentation, and a commitment to quality that connects the land, the family, and the cup.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis coffee undergoes a controlled multi-stage fermentation designed to intensify aromatics while maintaining clarity.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003e36 hours anaerobic fermentation in whole cherry\u003cbr\u003e12 hours oxidation phase\u003cbr\u003e36 hours anaerobic fermentation after depulping\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eThermal Shock:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eBeans are exposed to hot water at approximately 50°C for 30 minutes to stabilize microbial activity and preserve the desired flavor profile.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDrying:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003e36 hours in controlled dehumidifying machines\u003cbr\u003eFinished at approximately 10.3% moisture content.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis process allows the coffee to retain its vibrant acidity and aromatic complexity while producing a remarkably clean finish.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Pink Bourbon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003ePink Bourbon is a highly sought-after Colombian variety known for its floral aromatics, refined sweetness, and bright acidity. When grown at high elevations and paired with controlled fermentation techniques, the variety produces elegant cups with remarkable clarity and layered fruit expression.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended Brew Guide (V60)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eDose: 25g medium grind\u003cbr\u003eWater: 400g at 208°F\u003cbr\u003eRatio: 16:1\u003cbr\u003ePour: 100g → 100g → 100g → 100g\u003cbr\u003eTotal Brew Time: 3:30–4:00 (Grind coarser to speed up, finer to extend brew time.)\u003c\/p\u003e","brand":"Kafiex Roasters","offers":[{"title":"Default Title","offer_id":48159377424616,"sku":null,"price":25.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0775\/3721\/4696\/files\/pink_bourbon.jpg?v=1780439168"},{"product_id":"nestor-lasso-el-diviso-aji-bourbon-washed","title":"Nestor Lasso – El Diviso – Aji Bourbon Washed","description":"\u003cp class=\"\"\u003eLight roast. Limited release.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eThis coffee comes from El Diviso, Nestor Lasso’s farm in Bruselas, Pitalito, Huila, Colombia, at elevations of 1,700 to 1,800 meters above sea level.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eElegant, bright, and highly distinctive — this Aji Bourbon from Nestor Lasso’s El Diviso farm highlights the layered processing and aromatic precision that have made Colombia one of the most exciting origins in specialty coffee today.\u003c\/p\u003e\n\u003cp class=\"\"\u003eMarketed as Floral Symphony, this washed lot is built around multiple stages of fermentation, oxidation, mosto recirculation, and thermal shock to preserve aromatic intensity and structure. The result is a refined, expressive cup with notes of orange blossom, candied citrus, and Froot Loops.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor Lasso – El Diviso\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Bruselas, Pitalito, Huila, Colombia\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Aji Bourbon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed • Thermal Shock • Mosto Fermentation\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Orange Blossom - Candied Citrus - Froot Loops\u003cbr\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light\u003cbr\u003e\u003cstrong\u003ePackage Size:\u003c\/strong\u003e 8.8 oz (250 g)\u003cbr\u003e\u003cstrong\u003eCategory:\u003c\/strong\u003e Reserve • Limited Release\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProducer \u0026amp; Origin\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis coffee comes from El Diviso, Nestor Lasso’s farm in Bruselas, Pitalito, Huila, Colombia, at elevations of 1,700 to 1,800 meters above sea level, where climate, altitude, and careful processing come together to create expressive, high-quality coffees.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThe combination of steady temperatures, elevation, and meticulous post-harvest work helps produce a cup with aromatic lift, sweetness, and clarity. El Diviso has become increasingly recognized among specialty coffee buyers for coffees that pair innovative processing with distinctive cup character.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eThis lot begins with the harvesting of ripe cherries, followed by removal of floaters and a 5% alcohol wash to help eliminate impurities and bacteria before fermentation begins.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThe coffee then moves through a detailed multi-stage process:\u003c\/p\u003e\n\u003cul data-rte-list=\"default\"\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e24 hours anaerobic fermentation in plastic bags at average temperatures of 18 and 16°C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e20 hours oxidation in tanks\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003eDepulping, followed by another 20 hours oxidation with mucilage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp class=\"\"\u003e12 hours submerged fermentation with recirculated mosto\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"\"\u003eTo finish fermentation, the coffee undergoes thermal shock quenching with hot water at 50°C. The sheet explains that this step helps fix volatile compounds developed during fermentation by opening the pores of the bean and stabilizing those aromatics.\u003c\/p\u003e\n\u003cp class=\"\"\u003eDrying is completed through natural sun drying under canopy, followed by final finishing in a mechanical silo system, with a minimum rest time of 2 weeks.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout Aji Bourbon\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eAccording to the producer sheet, Aji Bourbon refers to the spicy notes present in the mucilage. It is also described as a domesticated mutation derived from an Ethiopian landrace, a genetic group of Arabica coffees originally from Ethiopia.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis makes Aji Bourbon especially interesting for coffees that aim to balance floral elegance with distinctive aromatic complexity. According to the producer sheet, Aji Bourbon refers to the spicy notes present in the mucilage. It is also described as a domesticated mutation derived from an Ethiopian landrace, a genetic group of Arabica coffees originally from Ethiopia.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout El Diviso\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eEl Diviso, led by Nestor Lasso in Bruselas, Pitalito, Huila, has become known for highly distinctive coffees that combine innovative processing with expressive, memorable cup profiles. The farm’s work continues to earn attention from specialty roasters looking for coffees with both technical precision and standout character.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eRecommended Brew Guide (V60)\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"\"\u003eDose: 25g medium grind\u003cbr\u003eWater: 400g at 208°F\u003cbr\u003eRatio: 16:1\u003cbr\u003ePour: 100g → 100g → 100g → 100g\u003cbr\u003eTotal Brew Time: 3:30–4:00 (Grind coarser to speed up, finer to extend brew time.)\u003c\/p\u003e","brand":"Kafiex Roasters","offers":[{"title":"Default Title","offer_id":48214020554984,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0775\/3721\/4696\/files\/ali_bourbon.jpg?v=1780439137"},{"product_id":"julio-cesar-madrid-finca-milan-maypop-cultured-washed","title":"Julio Cesar Madrid – Finca Milán – Maypop Cultured Washed","description":"\u003cp class=\"\"\u003eLight roast. Limited release.\u003c\/p\u003e\n\u003cp class=\"\"\u003e\u003cstrong\u003e\u003cem\u003eFloral, fruit-driven, and highly expressive, this Caturra and Castillo lot from Finca Milán showcases Café UBA’s cultured washed fermentation process and the innovative work happening in Risaralda, Colombia.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eMarketed as Maypop, this coffee is fermented with passionfruit and banana passionfruit, known as curuba, alongside selected microorganisms under restricted oxygen for more than 144 hours. The result is a bright and layered cup with floral acidity, structured sweetness, and notes of orange blossom, strawberry, and peach.\u003c\/p\u003e\n\u003cp class=\"\" id=\"yui_3_17_2_1_1783963571850_813\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Julio Cesar Madrid – Finca Milán\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Pereira, Risaralda, Colombia\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Caturra and Castillo\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Maypop Cultured Washed\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Orange Blossom, Strawberry, Peach\u003cbr\u003e\u003cstrong\u003eRoast Level:\u003c\/strong\u003e Light\u003cbr\u003e\u003cstrong\u003ePackage Size:\u003c\/strong\u003e 8.8 oz (250 g)\u003cbr\u003e\u003cstrong\u003eCategory:\u003c\/strong\u003e Reserve • Limited Release\u003c\/p\u003e\n\u003ch5\u003e\u003cstrong\u003eProducer \u0026amp; Origin\u003c\/strong\u003e\u003c\/h5\u003e\n\u003cp class=\"\"\u003eThis coffee comes from Finca Milán, Julio Cesar Madrid’s farm in Vereda El Hogar, in the municipality of Pereira, Risaralda, Colombia. Located near the Los Nevados Natural National Park, the farm benefits from a unique growing environment shaped by elevation, volcanic influence, and a climate that supports quality-focused coffee production.\u003c\/p\u003e\n\u003cp class=\"\"\u003eJulio Cesar Madrid Tisnés is a third-generation coffee producer who has dedicated his work to producing exceptional coffees and exploring rare and distinctive varieties. Finca Milán is part of Café UBA, an alliance of farms in Risaralda that also includes La Riviera and Buenos Aires.\u003c\/p\u003e\n\u003cp class=\"\"\u003eJulio’s daughter, Maria Antonia Madrid, is a biologist whose research on the organoleptic impact of microbial starter cultures in fermentation has helped further refine the farm’s processing methods. That work is reflected in coffees like this one, where scientific curiosity and cup quality come together.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eThis lot uses Café UBA’s Maypop Cultured Washed process, a fermentation method developed through several years of experimentation with microbial starter cultures.\u003c\/p\u003e\n\u003cp class=\"\"\u003eFreshly harvested cherries are first held in bags for approximately 10 to 12 hours, allowing the temperature to rise as naturally occurring microorganisms begin breaking carbohydrates into sugars. The cherries are then cooled in water between 8°C and 10°C before being depulped.\u003c\/p\u003e\n\u003cp class=\"\"\u003ePassionfruit, maypop, and banana passionfruit, known as curuba, are prepared and combined with selected yeast and bacterial starter cultures. The depulped coffee, fruit, and activated cultures are then placed in tanks for an anaerobic fermentation lasting more than 144 hours.\u003c\/p\u003e\n\u003cp class=\"\"\u003eAfter fermentation, the coffee is washed and carefully dried to stabilize moisture and preserve its floral, fruit-driven profile. According to the lot-specific producer sheet, drying includes 25 days of solar drying followed by 5 days of mechanical drying.\u003c\/p\u003e\n\u003cp class=\"\"\u003eAfter fermentation, the coffee undergoes 25 days of solar drying followed by 5 days of mechanical drying.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Finca Milán\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eFinca Milán rests in one of Colombia’s most dynamic coffee-growing regions and has become known for innovative processing and variety development. Beyond traditional cultivars, Julio Madrid has dedicated himself to producing coffees from rarer varieties known for complex cup profiles, including Sudan Rume, Yirgacheffe, Laurina, and others.\u003c\/p\u003e\n\u003cp class=\"\"\u003eThat same spirit of experimentation and quality pursuit gives this Caturra and Castillo lot its distinctive identity.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAbout Risaralda\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\"\u003eRisaralda is one of Colombia’s principal coffee-growing departments and forms part of the country’s celebrated coffee axis alongside Caldas and Quindío. The region is recognized for its volcanic soils, strong coffee culture, and deep integration of research, sustainability, and coffee production.\u003c\/p\u003e\n\u003cp class=\"\"\u003eIt is also the only Colombian department recognized as a Model Forest, reflecting the region’s long-term balance of environmental, social, and agricultural priorities.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended Brew Guide (V60)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"\" id=\"yui_3_17_2_1_1783963571850_822\"\u003eDose: 25g medium grind\u003cbr\u003eWater: 400g at 197°F\u003cbr\u003eRatio: 16:1\u003cbr\u003ePour: 75g → 175g → 150g\u003cbr\u003eTotal Brew Time: 3:00–3:30 (Grind coarser to speed up, finer to extend brew time.)\u003c\/p\u003e","brand":"Kafiex Roasters","offers":[{"title":"Default Title","offer_id":48736567427304,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0775\/3721\/4696\/files\/maypop.jpg?v=1783965257"}],"url":"https:\/\/www.kafiex.com\/collections\/modern.oembed","provider":"Kafiex Roasters","version":"1.0","type":"link"}