{"title":"Swerl Coffee Roasters","description":"","products":[{"product_id":"casa-almeida-barreto-brazil","title":"Casa Almeida Barreto - Brazil","description":"\u003cp\u003e\u003cstrong\u003eUrsprung\u003c\/strong\u003e: Minas Gerais, Brasilien\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducent\u003c\/strong\u003e: Casa Almeida Barreto\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRost\u003c\/strong\u003e: Filter\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Natural\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSort\u003c\/strong\u003e: Arara\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHöjd\u003c\/strong\u003e: 1 200 masl\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSkörd\u003c\/strong\u003e: 2024\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmakprofil\u003c\/strong\u003e: Chokladmjölk, nougat, silkeslen kropp\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCertifiering\u003c\/strong\u003e: Ej certifierad – men odlat med hållbara och vetenskapligt baserade metoder\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBryggrekommendation\u003c\/strong\u003e: Filterbryggning\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Whole beans","offer_id":52901908742467,"sku":"SW Cas\/Fil\/Bea\/250","price":157.0,"currency_code":"SEK","in_stock":true},{"title":"250 g \/ Ground for filter coffee","offer_id":52901908775235,"sku":"SW Cas\/Fil\/Gro\/250","price":157.0,"currency_code":"SEK","in_stock":false},{"title":"1000 g \/ Whole beans","offer_id":52901908808003,"sku":"SW Cas\/Fil\/Bea\/1000","price":600.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Ground for filter coffee","offer_id":52901908840771,"sku":"SW Cas\/Fil\/Gro\/1000","price":600.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/casa-almeida-barreto-brazil-656752.png?v=1775911079"},{"product_id":"casa-almeida-barreto-espresso-brazil","title":"Casa Almeida Barreto Espresso - 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The vast majority of the producers involved in this blend manage very small plots, and as a result, are often delivering tiny amounts of coffee.\u003c\/p\u003e\n\u003cp\u003eIn the instance that they have more land, this allows Semilla to take small amounts that might come from a single pass and avoid waiting for a lot of size to be delivered from a single producer, in which time the quality might suffer. \u003c\/p\u003e\n\u003cp\u003eThis type of quantity would be difficult to mill and export on its own (or at the very least, highly costly and time consuming) but the quality of his coffee and others involved was high enough that to reject it on the basis of size would lead them to sell it to another larger buyer where it would receive likely a lower price and also would then be anonymously blended into massive regional lots that move with little traceability and leave the smallholder wondering where their coffee went and how to build off the sale.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s a sad reality still of the global coffee system - and especially in a massive producing state like Huila - that the logistics and management around small lots are too costly or time-consuming to make economic sense for buyers. As a result, it’s not only that the quality must be high, it’s that a smallholder must have the requisite quantity as well to earn the higher prices they deserve.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLos Magnificos seeks to serve the purpose of opening opportunities and giving smallholders a steady ground to build from as they make the challenging steps of improving their post-harvest processing practices.  Even in small amounts, the revenue earned makes a difference, but more importantly, it opens a place for community, dialogue, and learning that is normally not offered to such smallholders. The result is often a holding pattern where buyers can benefit, and smallholders are motivated or incentivized to improve and grow.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g","offer_id":54210874802499,"sku":"Losmag\/Fil\/250","price":230.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g","offer_id":54210874835267,"sku":"Losmag\/Fil\/1000","price":820.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/LosMagnificosSL28_2026.png?v=1775913181"},{"product_id":"gloria-ortega-colombia","title":"Gloria Ortega - Colombia","description":"\u003cp\u003e\u003cb\u003eJammy \u003c\/b\u003eand \u003cb\u003eberry-like, reminiscent of black currants, red grapes\u003c\/b\u003e and \u003cb\u003ecranberries. \u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOrigin:\u003cstrong\u003e Colombia\u003c\/strong\u003e\u003cbr\u003eRegion:\u003cstrong\u003e Sevilla, San Agustín, Huila\u003c\/strong\u003e\u003cbr\u003eProducer: \u003cstrong\u003eEl Progreso\u003c\/strong\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1870-1920 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003ePink Burbon\u003c\/strong\u003e\u003cbr\u003eProcess: Fermented \u003cstrong\u003eWashed\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eCherries are collected every three weeks, and the cherries are left to ferment in sealed bags for 24 hours before being de-pulped the next day. After de-pulping, the coffee mass undergoes a dry ferment of 36 hours in tiled tanks. The seeds are then rinsed and left to drain in bags for three hours before being moved to the solar dryer, where they are dried for between 15 to 20 days.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cbr\u003eRoasted for: Filter\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e \u003c\/p\u003e\u003cbr\u003e\u003cp data-end=\"627\" data-start=\"307\"\u003eGloria’s journey is one defined by strength, determination, and a deep-rooted connection to coffee. A single mother and recent divorcée, her life took a dramatic turn during the COVID-19 pandemic, forcing her to start from scratch. \u003c\/p\u003e\u003cbr\u003e\u003cp data-end=\"1037\" data-start=\"629\"\u003eShe was born in the vereda of Sevilla outside San Agustín, Colombia, and began working as a coffee picker alongside her grandfather and aunt from a very young age. Due to the harsh economic conditions at home, she had to leave school during elementary years to support herself. Throughout her teenage years, she traveled across rural veredas in search of work, eventually meeting her future husband, Alberto.\u003c\/p\u003e\u003cbr\u003e\u003cp data-end=\"1543\" data-start=\"1039\"\u003eThey married when Gloria was just 18, and moved to Llanada de los Naranjos where Alberto found work as a farm administrator. Gloria continued picking coffee, and after four years, the couple returned to Sevilla to purchase what would become their farm: \u003cem data-end=\"1305\" data-start=\"1292\"\u003eEl Progreso\u003c\/em\u003e. The land was in poor condition, overgrown with aging Typica and Caturra trees, but they poured their energy into revitalizing it. Production flourished, and for a time, they made a solid living selling coffee on the conventional market.\u003c\/p\u003e\u003cbr\u003e\u003cp data-end=\"1800\" data-start=\"1545\"\u003eIn 2010, with their children’s education in mind, they relocated to San Agustín and managed the farm from town. However, as visits to the farm grew less frequent and personal tensions escalated, they decided to divide the property and hand off management.\u003c\/p\u003e\u003cbr\u003e\u003cp data-end=\"2091\" data-start=\"1802\"\u003eGloria took a bold step during this time: returning to school. She earned her high school diploma through the Pacifist Diploma, a government program designed to support marginalized Colombians through education, peace-building, and human rights. She graduated in 2013 at the age of 35.\u003c\/p\u003e\u003cbr\u003e\u003cp data-end=\"2570\" data-start=\"2093\"\u003eThe final separation from Alberto came in 2020, brought on by the strain of the pandemic. Gloria retained \u003cem data-end=\"2212\" data-start=\"2199\"\u003eEl Progreso\u003c\/em\u003e, but the house was barely livable, and she and her children stayed with neighbors while slowly rebuilding. One of those neighbors was Don Daniel Ortega, a pioneer of specialty coffee in the region and a founding member of Monkaaba. Inspired by his journey, Gloria began envisioning a new future for the farm.\u003c\/p\u003e\u003cbr\u003e\u003cp data-end=\"2822\" data-start=\"2572\"\u003eWith her share from the sale of a store she once owned with Alberto, she built a basic home on the farm and began replanting. Guided by Don Daniel’s mentorship, she introduced over 2,000 \u003cem data-end=\"2773\" data-start=\"2759\"\u003ePink Bourbon\u003c\/em\u003e trees and rejuvenated her 3,000 \u003cem data-end=\"2815\" data-start=\"2806\"\u003eCaturra\u003c\/em\u003e trees.\u003c\/p\u003e\u003cbr\u003e\u003cp data-end=\"3122\" data-start=\"2824\"\u003eFrom 2020 to 2022, Gloria sold her coffee through conventional channels, focused on stability. But her sights were set on something greater. In 2023, with help from her cousin and “brother” Gildardo Ortega, she officially joined Monkaaba.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Ground for filter coffee","offer_id":54257908777283,"sku":"Glo\/Fil\/Gro\/250","price":205.0,"currency_code":"SEK","in_stock":true},{"title":"250 g \/ Whole beans","offer_id":54257908810051,"sku":"Glo\/Fil\/Bea\/250","price":205.0,"currency_code":"SEK","in_stock":false},{"title":"1000 g \/ Ground for filter coffee","offer_id":54257908842819,"sku":"Glo\/Fil\/Gro\/1000","price":720.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Whole beans","offer_id":54257908875587,"sku":"Glo\/Fil\/Bea\/1000","price":720.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/DSC09804.webp?v=1775914516"},{"product_id":"natural-huye-rwanda","title":"Natural Huye - Rwanda","description":"\u003cp\u003eFruity, tropical and juicy with notes of \u003cstrong\u003eripe papaya\u003c\/strong\u003e, \u003cstrong\u003epassion-fruit and forest berries. Very sweet \u003c\/strong\u003ewith\u003cstrong\u003e brown sugar syrup aftertaste. \u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOrigin: \u003cb\u003eRwanda\u003c\/b\u003e\u003cbr\u003eRegion: \u003cstrong\u003eSouthern, Huye\u003c\/strong\u003e\u003cbr\u003eProducer: \u003cstrong\u003e1300 farmers in collaboration with Huye Washing Station\u003c\/strong\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1700-2200 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eRed Bourbon\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRoasted for: Filter\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe are delighted to partner with Plot once again to welcome David Rubanzangabo's Rwanda Huye Mountain to our line up this year - this time around their natural processed Red Bourbon - a true gem.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eDavid’s coffee journey began in 1999 as an agronomist with the National Coffee Board, where he honed his expertise in coffee cultivation. By 2001, he was a key figure in the Pearl Project, which was instrumental in developing Rwanda’s specialty coffee sector. Through this initiative, David introduced advanced practices in farming, harvesting, and processing, helping to elevate the quality of Rwandan coffee.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIn 2012, David established his own washing station, Huye Mountain, and began producing organic coffees that quickly gained recognition for their exceptional quality. His dedication paid off in 2012 when he secured an impressive second place at the Cup of Excellence. He continues to support the 7-zone coffee-growing network in the region, providing ongoing assistance to neighbor farmers, ensuring all farmers are paid fairly.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eHarvesting takes place early in the morning. The cherries are then left overnight before undergoing a final soaking stage the next day, lasting 5 to 6 hours to achieve a cleaner result. The moist pergaminos are then sorted for defects before being spread on African beds to dry. The drying process typically takes 7 to 14 days. The coffees from Huye Mountain reflect the unique character of the zone.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIn 2020, David constructed a dry milling facility so that each step in the post-harvest process is managed by the Huye team, evolving the washing station into an independent exporter.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Ground for filter coffee","offer_id":54257909563715,"sku":"Nat\/Fil\/Gro\/250","price":210.0,"currency_code":"SEK","in_stock":true},{"title":"250 g \/ Whole beans","offer_id":54257909596483,"sku":"Nat\/Fil\/Bea\/250","price":210.0,"currency_code":"SEK","in_stock":false},{"title":"1000 g \/ Ground for filter coffee","offer_id":54257909629251,"sku":"Nat\/Fil\/Gro\/1000","price":740.0,"currency_code":"SEK","in_stock":false},{"title":"1000 g \/ Whole beans","offer_id":54257909662019,"sku":"Nat\/Fil\/Bea\/1000","price":740.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/DSC09637-2_cb64aeb9-c30c-40c3-9be8-b11ec598c6a4.webp?v=1775914565"},{"product_id":"jhon-jairo-colombia","title":"Jhon Jairo - Colombia","description":"\u003cp\u003e\u003cstrong\u003eVibrant and syrupy, \u003c\/strong\u003etasting like \u003cstrong\u003etropical fruits \u003c\/strong\u003eand \u003cstrong\u003eorange marmalade\u003c\/strong\u003e. \u003cstrong\u003eVery floral.\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOrigin:\u003cstrong\u003e Colombia\u003c\/strong\u003e\u003cbr\u003eRegion:\u003cstrong\u003e El Rosario, San Agustín, Huila\u003c\/strong\u003e\u003cbr\u003eProducer: \u003cstrong\u003eJhon Jairo Gomez\u003c\/strong\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1950-2000 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eTabi\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eWashed\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRoasted for: Filter\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWe are absolutely thrilled to release this beautiful washed Tabi produced by Jhon Jairo and sourced through Semilla and the Monkaaba project that supports producers in the area. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eJhon has an incredible resilience and dedication and it all is felt in his coffee. From selling most of his coffee en verde (depulped and not yet dried) due to the lack of infrastructure just a few years ago to now having built his own benficio with a motorised depulper and a solar dryer. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eJhon's plot lies at an astounding altitude of 1950 - 2000 meters above sea level. It is not easy to grow Tabi here as the temperature is much cooler the cherries develop slower as well as have lower yields, this bides for high quality. The careful processing afterwards allows this variety to shine.  \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eCherries are collected every three weeks, and the cherries are left in sealed bags for 24 hours before being depulped the next day. After depulping, the coffee mass is stored for 36 hours in tiled tanks. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThe seeds are then rinsed and left to drain in bags for three hours before being moved to the solar dryer where they are dried for between 15 and 20 days.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eJhon Jairo, Semilla and the Monkabaa project are close to our hearts, and we'd love for you to read further over \u003ca href=\"https:\/\/swerl.se\/blogs\/kaffeproducenter\/in-the-words-of-semilla-coffee\"\u003ehere\u003c\/a\u003e, as a short text simply doesn't make them justice. \u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Whole beans","offer_id":54257910284611,"sku":"Jhon\/Fil\/Bea\/250","price":210.0,"currency_code":"SEK","in_stock":true},{"title":"250 g \/ Ground for filter coffee","offer_id":54257910317379,"sku":"Jhon\/Fil\/Gro\/250","price":210.0,"currency_code":"SEK","in_stock":false},{"title":"1000 g \/ Whole beans","offer_id":54257910350147,"sku":"Jhon\/Fil\/Bea\/1000","price":740.0,"currency_code":"SEK","in_stock":false},{"title":"1000 g \/ Ground for filter coffee","offer_id":54257910382915,"sku":"Jhon\/Fil\/Gro\/1000","price":740.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/Jhon_Jairo_Colombia.webp?v=1775914566"},{"product_id":"los-magnificos-sl28-colombia-1","title":"Los Magnificos SL28 - Colombia","description":"\u003cp\u003e\u003cb\u003eVibrant \u003c\/b\u003eand\u003cb\u003e juicy. Tasting like mango, green grapes and vanilla cream. \u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eOrigin:\u003cstrong\u003e Colombia\u003c\/strong\u003e\u003cbr\u003eRegion: \u003cb\u003eSan Agustín, Huila\u003c\/b\u003e\u003cbr\u003eProducer: \u003cstrong\u003eVarious producers from the Monkaaba group\u003c\/strong\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1600 - 1989 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eSL28\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eWashed  \u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e(Processing varies between producers, and each producer delivers their parchment to the Monkaaba bodega, where it is then tasted, analyzed, and chosen for this lot)\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eRoasted for: Filter\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cbr\u003e-\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eWe source this lot through our partners at Semilla and Monkaaba, and as always the way they work simply makes sense, serving a true purpose while also ensuring incredibly high quality. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis lot represents the fourth iteration of Los Magnificos, designed to ensure that small lots of higher-quality coffee are still able to be purchased despite their size. The vast majority of the producers involved in this blend manage very small plots, and as a result, are often delivering tiny amounts of coffee.\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIn the instance that they have more land, this allows Semilla to take small amounts that might come from a single pass and avoid waiting for a lot of size to be delivered from a single producer, in which time the quality might suffer. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis type of quantity would be difficult to mill and export on its own (or at the very least, highly costly and time consuming) but the quality of his coffee and others involved was high enough that to reject it on the basis of size would lead them to sell it to another larger buyer where it would receive likely a lower price and also would then be anonymously blended into massive regional lots that move with little traceability and leave the smallholder wondering where their coffee went and how to build off the sale.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eIt’s a sad reality still of the global coffee system - and especially in a massive producing state like Huila - that the logistics and management around small lots are too costly or time-consuming to make economic sense for buyers. As a result, it’s not only that the quality must be high, it’s that a smallholder must have the requisite quantity as well to earn the higher prices they deserve.\u003cbr\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eLos Magnificos seeks to serve the purpose of opening opportunities and giving smallholders a steady ground to build from as they make the challenging steps of improving their post-harvest processing practices.  Even in small amounts, the revenue earned makes a difference, but more importantly, it opens a place for community, dialogue, and learning that is normally not offered to such smallholders. The result is often a holding pattern where buyers can benefit, and smallholders are motivated or incentivized to improve and grow.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g","offer_id":54257896587587,"sku":"Losmag\/Fil\/250","price":230.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g","offer_id":54257896620355,"sku":"Losmag\/Fil\/1000","price":820.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/DSC01613-Photoroom.webp?v=1775914569"},{"product_id":"reinaldo-chilito-colombia-1","title":"Reinaldo Chilito - Colombia","description":"\u003cp\u003e\u003cstrong\u003eUrsprung\u003c\/strong\u003e: El Purutal, San Agustín, Huila, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducent\u003c\/strong\u003e: Reinaldo Chilito\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSort\u003c\/strong\u003e: Pink Bourbon\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcess\u003c\/strong\u003e: Tvättad\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmakprofil\u003c\/strong\u003e: Krusbär, pomelo, hibiskus, tropisk sötma\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRost\u003c\/strong\u003e: Filterrost\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHöjd\u003c\/strong\u003e: 1 850–1 920 m.ö.h.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFörpackning\u003c\/strong\u003e: 250 g \/ 1000 g – hela bönor\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Hela bönor","offer_id":54257902321987,"sku":"Rei\/Fil\/Bea\/250","price":220.0,"currency_code":"SEK","in_stock":true},{"title":"250 g \/ Bryggmalet","offer_id":54257902354755,"sku":"Rei\/Fil\/Gro\/250","price":220.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Bryggmalet","offer_id":54257902387523,"sku":"Rei\/Fil\/Gro\/1000","price":780.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Hela bönor","offer_id":54257902420291,"sku":"Rei\/Fil\/Bea\/1000","price":780.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/reinaldo-chilito-colombia-3668544.webp?v=1775914574"},{"product_id":"coffea-diversa-x-finca-gascon-guatemala-limited-edition","title":"Coffea Diversa x Finca Gascón - Guatemala (Limited Edition)","description":"\u003cp\u003e\u003cstrong\u003eJuicy \u003c\/strong\u003eand \u003cstrong\u003ecomplex\u003c\/strong\u003e. Tasting tropical like \u003cstrong\u003epapaya, citrus\u003c\/strong\u003e, and \u003cstrong\u003ecandy\u003c\/strong\u003e. \u003cstrong\u003eWiney\u003c\/strong\u003e with a long aftertaste.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eLACTIC NATURAL SUDAN RUME - JUICY, TROPICAL, CITRUS, WINEY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cstrong\u003e Guatemala\u003c\/strong\u003e\u003cbr\u003eRegion: \u003cstrong\u003eSuchitan Volcano\u003c\/strong\u003e\u003cbr\u003eProducer: \u003cmeta charset=\"UTF-8\"\u003e\u003cstrong\u003eCoffea Diversa x Finca Gascón\u003c\/strong\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1650 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eSudan Rume\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003e72 hours lactic natural  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eThe cherries are harvest at 20+ brix. \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eThen the coffee is sent from Jutiapa to Antigua to process to Finca Gascón. Felipe Contreras from Finca Gascón then processes it on a 1,000 liter inox tank, and inoculates the fermentation with lactic bacteria isolated from the same cherry. \u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan\u003eThe inox tank is closed to create an anaerobic environment. It then ferments for 72 hours and sun dries as natural for 30 days. \u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003eCoffea diversa Suchitan is a collaborative effort undertaken by Jose Padilla and Gonzalo Hernandez.\u003cbr\u003eSome years ago, these two coffee friends decided to take some seed from the original Coffea diversa Botanical Garden located in Biolley, Costa Rica and start a new coffee garden in Suchitan, Guatemala, and that is how the Coffea Diversa Suchitan Garden was born.\u003cbr\u003eCoffea diversa has the largest private coffee botanical variants collection in the world with about 850 specimens (many of them are not producing yet). Currently they produce micro-lots of about 25 different coffee botanical variants.\u003cbr\u003eIn a conventional flower garden in which you find many types of plants producing many different types of flowers, in Coffea diversa Garden you will find many different types of rare coffee botanical variants, that’s why they identify themselves as a coffee garden and not a coffee farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003eAlmost all of the planted arabica coffee varieties grown in the world today are genetically originated from the C. arabica Typica and C. arabica Bourbon.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003eIt is because of this that the genetic composition of almost all of the arabica coffee grown all over the world has almost no differentiation.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003eThe differences in tastes are generated by the microclimates and geographic conditions where the coffee is grown but not because of the genetic composition of the coffee plant.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003eThe genetic uniformity within these populations is further enhanced by the predominantly self-pollinating nature of Coffea arabica.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003e\u003cbr\u003eCoffea diversa follows the opposite approach, they fix the terroir and plant small plots of different botanical variants in that terroir, so the differences in taste profiles are because of the genetics and not because of the terroir.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003eThey also believe that their approach of coffee genetic diversity is the ideal for coffee growing sustainability as you don’t have a genetically uniform population like you would have in a mono-varietal plantation which is more susceptible to pests and diseases.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003eCoffea diversa has pioneered the coffee garden botanical approach to coffee cultivation in which aspect it remains unique in the world.\u003cbr\u003e\u003cbr\u003eMr. Padilla and Mr. Hernandez looked at several coffee regions in Guatemala and concluded that the region with the best conditions to grow outstanding quality coffee was the micro-region of Suchitan, in the eastern side of Guatemala.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003eFelipe Contreras from Finca Gascón, is one of the most widely know Guatemalan producers for his biodynamic practices and excellent processing, very different to the typical washed processing found in Guatemala. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"116\" data-end=\"519\"\u003eFelipe Contreras focuses on how controlled fermentation can enhance already excellent coffee. He is one of the most passionate and exciting producers we know, and the collaboration between Coffea Diversa and Finca Gascón is some of the most excellent coming out of Guatemala at the moment. \u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"100 g","offer_id":54488085201219,"sku":"LasM\/Fil\/100","price":170.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g","offer_id":54488085233987,"sku":"LasM\/Fil\/1000","price":1200.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/Photoroom-20260320_170009_e6f37903-20b0-43f7-9736-a2635935a9af.webp?v=1779122425"},{"product_id":"finca-artemira-geisha-peru-limited-edition","title":"Finca Artemira Geisha - Peru (Limited Edition)","description":"\u003cp\u003e\u003cb\u003eSuper floral and citrus like. Reminiscent of jasmine, sweet lemonade and peach. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eANAEROBIC DOUBLE FERMENTED WASHED GEISHA - JASMINE, LEMONADE, PEACH\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cstrong\u003e Peru\u003c\/strong\u003e\u003cbr\u003eRegion: \u003cstrong\u003eSalinas, Cajamarca\u003c\/strong\u003e\u003cbr\u003eProducer: \u003cstrong\u003eFinca Artemira\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eElevation: \u003cstrong\u003e1900 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eGeisha\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cb\u003e Anaerobic Double Fermented \u0026amp; Washed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoasted for: \u003cstrong\u003eFilter\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003eOur beautiful collaboration coffee with UTU Coffee from Cyprus for the Cyprus Coffee Festival. \u003cbr\u003eThis is one of the crown jewels from Finca Artemira. This particular Geisha lot, the story has it that it was from a seed off Finca La Esmeralda stand at one of the US expo 2017\/18 that Jose from Origin Coffee Lab (Cajamarca \/ Amazonas based exporter) took and then germinated at his home in Lima before passing it to farms in Cajamarca. \u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e\u003cspan\u003eEbert Huaman Villegas is a young and dedicated coffee producer from Salinas, a village in the San Jose de Lourdes District, part of the San Ignacio Province, in Cajamarca Region. He's starting to become known for his coffee quality and expertise in Peru as in 2022 he finished 6th in a regional competition, Expo Cajamarca, while in 2023 he finished 18th in the Cup of Excellence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEbert and his family are collectively known as Finca Artemira, named after Ebert’s mother, and has been operational for over 40 years, however, recently expanded under Ebert's leadership. They cultivate many coffee varietals and other crops for their livelihood, practices regenerative agriculture through coffee agroforestry systems and is continually experimenting with cultivation techniques and processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e\u003cspan\u003eEbert and his family are deeply committed to sustainable and respectful farming practices. Besides agroforestry systems, they also focus on soil regeneration, and increasing biodiversity. Although their coffee isn't officially organic certified due to cost constraints, they avoid synthetic pesticides and fertilisers, aligning with organic principles. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e\u003cspan\u003eThe family's approach to farming is deeply rooted in tradition and education, aiming to produce high-quality coffee while nurturing their land and community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e--\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e\u003cspan\u003eThis coffee is sourced through our partner Khipu, led by Mark Russell and his cousin who is originally from Peru. We have known Mark for a long time and this has been a partnership in the making for a couple of years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e\u003cspan\u003eAs with all origins that we source from, we aim to find specific partners who share similar core values to our with whom we can develop a long term relationship. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"810\" data-end=\"1215\"\u003eKhipu’s approach focuses on long-term partnerships at origin, prioritizing consistency and mutual growth year after year. They actively seek out producers who have little to no prior export experience, helping introduce their coffees to international markets. This often leads them beyond well-known regions to places like La Libertad, Amazonas, San Martín, and Huancavelica, with plans to expand further.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1217\" data-end=\"1615\"\u003eOperationally, Khipu currently works through an established export business lead by Mark's cousin in Peru, enabling access to financing and logistics. At the same time, they are working toward establishing Khipu as an independent entity in Peru. They are also developing plans for a micro-mill and quality control facility in Lima, in collaboration with industry professionals, to support future processing and blending.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1617\" data-end=\"2018\"\u003eTo date, Khipu’s work at origin has centered on reliability - paying upfront, maintaining timely payments, and returning each harvest. Since 2022, they have collaborated with around 60 producers, including smallholders, cooperatives, and estates. Through this, they continue to build a focused network of long-term partners, with farms like Finca Morales and Finca Artemira standing out as key examples.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"100 g","offer_id":54488084906307,"sku":"Cle\/Fil\/Bea\/250","price":185.0,"currency_code":"SEK","in_stock":true},{"title":"1000g","offer_id":54488084939075,"sku":"Cle\/Fil\/Bea\/1000","price":1500.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/FincaArtemiraGeisha_6e6bd874-1fa7-4b5b-9701-0e6bf670250b.webp?v=1779122425"},{"product_id":"huye-natural-rwanda","title":"Huye Natural - Rwanda","description":"\u003cp\u003eReminiscent of \u003cstrong\u003eblueberry yoghurt\u003c\/strong\u003e,\u003cstrong\u003e orange candy\u003c\/strong\u003e and \u003cstrong\u003ewith tropical hints\u003c\/strong\u003e throughout. Delicious.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNATURAL RED BOURBON - BLUEBERRY YOGHURT, ORANGE CANDY, TROPICAL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: \u003cb\u003eRwanda\u003c\/b\u003e\u003cbr\u003eRegion: \u003cstrong\u003eSouthern, Huye\u003c\/strong\u003e\u003cbr\u003eProducer: \u003cstrong\u003e1300 farmers in collaboration with Huye Washing Station\u003c\/strong\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1700-2200 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eRed Bourbon\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRoasted for: Filter\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eWe are delighted to partner with Plot once again to welcome David Rubanzangabo's Rwanda Huye Mountain to our line up this year - this time around their natural processed Red Bourbon - a true gem.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDavid’s coffee journey began in 1999 as an agronomist with the National Coffee Board, where he honed his expertise in coffee cultivation. By 2001, he was a key figure in the Pearl Project, which was instrumental in developing Rwanda’s specialty coffee sector. Through this initiative, David introduced advanced practices in farming, harvesting, and processing, helping to elevate the quality of Rwandan coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2012, David established his own washing station, Huye Mountain, and began producing organic coffees that quickly gained recognition for their exceptional quality. His dedication paid off in 2012 when he secured an impressive second place at the Cup of Excellence. He continues to support the 7-zone coffee-growing network in the region, providing ongoing assistance to neighbor farmers, ensuring all farmers are paid fairly.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHarvesting takes place early in the morning. The cherries are then left overnight before undergoing a final soaking stage the next day, lasting 5 to 6 hours to achieve a cleaner result. The moist pergaminos are then sorted for defects before being spread on African beds to dry. The drying process typically takes 7 to 14 days. The coffees from Huye Mountain reflect the unique character of the zone.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn 2020, David constructed a dry milling facility so that each step in the post-harvest process is managed by the Huye team, evolving the washing station into an independent exporter.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Whole beans","offer_id":54488086085955,"sku":"Nat\/Fil\/Bea\/250","price":210.0,"currency_code":"SEK","in_stock":false},{"title":"250 g \/ Ground for filter coffee","offer_id":54488086118723,"sku":"Nat\/Fil\/Gro\/250","price":210.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Whole beans","offer_id":54488086151491,"sku":"Nat\/Fil\/Bea\/1000","price":740.0,"currency_code":"SEK","in_stock":false},{"title":"1000 g \/ Ground for filter coffee","offer_id":54488086184259,"sku":"Nat\/Fil\/Gro\/1000","price":740.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/DSC09637-2_c51993d0-19bf-4101-b8da-d849d3e3dbd4.webp?v=1779122427"},{"product_id":"jhon-jairo-colombia-1","title":"Jhon Jairo - Colombia","description":"\u003cp\u003e\u003cstrong\u003eVibrant and syrupy, \u003c\/strong\u003etasting like \u003cstrong\u003etropical fruits \u003c\/strong\u003eand \u003cstrong\u003eorange marmalade\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWASHED TABI - TROPICAL FRUITS, ORANGE MARMALADE, FLORAL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cstrong\u003e Colombia\u003c\/strong\u003e\u003cbr\u003eRegion:\u003cstrong\u003e El Rosario, San Agustín, Huila\u003c\/strong\u003e\u003cbr\u003eProducer: \u003cstrong\u003eJhon Jairo Gomez\u003c\/strong\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1950-2000 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eTabi\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eWashed\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRoasted for: Filter\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe are thrilled to release this beautiful washed Tabi produced by Jhon Jairo and sourced through Semilla and the Monkaaba project that supports producers in the area. This is our fourth harvest sourcing from Jhon.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJhon has an incredible resilience and dedication and it all is felt in his coffee. From selling most of his coffee en verde (depulped and not yet dried) due to the lack of infrastructure just a few years ago to now having built his own benficio with a motorised depulper and a solar dryer. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJhon's plot lies at an astounding altitude of 1950 - 2000 meters above sea level. It is not easy to grow Tabi here as the temperature is much cooler the cherries develop slower as well as have lower yields, this bides for high quality. The careful processing afterwards allows this variety to shine.  \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCherries are collected every three weeks, and the cherries are left in sealed bags for 24 hours before being depulped the next day. After depulping, the coffee mass is stored for 36 hours in tiled tanks. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe seeds are then rinsed and left to drain in bags for three hours before being moved to the solar dryer where they are dried for between 15 and 20 days.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJhon Jairo, Semilla and the Monkabaa project are close to our hearts, and we'd love for you to read further over \u003ca href=\"https:\/\/swerl.se\/blogs\/kaffeproducenter\/in-the-words-of-semilla-coffee\"\u003ehere\u003c\/a\u003e, as a short text simply doesn't make them justice. \u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Whole beans","offer_id":54488081334595,"sku":"Jhon\/Fil\/Bea\/250","price":240.0,"currency_code":"SEK","in_stock":true},{"title":"250 g \/ Ground for filter coffee","offer_id":54488081367363,"sku":"Jhon\/Fil\/Gro\/250","price":240.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Ground for filter coffee","offer_id":54488081400131,"sku":"Jhon\/Fil\/Gro\/1000","price":860.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Whole beans","offer_id":54488081432899,"sku":"Jhon\/Fil\/Bea\/1000","price":860.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/Jhon_Jairo_Colombia_132e33c8-d8a4-42aa-bf07-dc0891c90a23.webp?v=1779122421"},{"product_id":"jhon-jairo-espresso-colombia","title":"Jhon Jairo Espresso - Colombia","description":"\u003cp\u003e\u003cstrong\u003eVibrant and syrupy, \u003c\/strong\u003etasting like \u003cstrong\u003etropical fruits \u003c\/strong\u003eand \u003cstrong\u003eorange marmalade\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWASHED TABI - TROPICAL FRUITS, ORANGE MARMALADE, FLORAL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cstrong\u003e Colombia\u003c\/strong\u003e\u003cbr\u003eRegion:\u003cstrong\u003e El Rosario, San Agustín, Huila\u003c\/strong\u003e\u003cbr\u003eProducer: \u003cstrong\u003eJhon Jairo Gomez\u003c\/strong\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1950-2000 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eTabi\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eWashed\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eRoasted for: Espresso\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe are thrilled to release this beautiful washed Tabi produced by Jhon Jairo and sourced through Semilla and the Monkaaba project that supports producers in the area. This is our fourth harvest sourcing from Jhon.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJhon has an incredible resilience and dedication and it all is felt in his coffee. From selling most of his coffee en verde (depulped and not yet dried) due to the lack of infrastructure just a few years ago to now having built his own benficio with a motorised depulper and a solar dryer. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJhon's plot lies at an astounding altitude of 1950 - 2000 meters above sea level. It is not easy to grow Tabi here as the temperature is much cooler the cherries develop slower as well as have lower yields, this bides for high quality. The careful processing afterwards allows this variety to shine.  \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCherries are collected every three weeks, and the cherries are left in sealed bags for 24 hours before being depulped the next day. After depulping, the coffee mass is stored for 36 hours in tiled tanks. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe seeds are then rinsed and left to drain in bags for three hours before being moved to the solar dryer where they are dried for between 15 and 20 days.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eJhon Jairo, Semilla and the Monkabaa project are close to our hearts, and we'd love for you to read further over \u003ca href=\"https:\/\/swerl.se\/blogs\/kaffeproducenter\/in-the-words-of-semilla-coffee\"\u003ehere\u003c\/a\u003e, as a short text simply doesn't make them justice. \u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Whole beans","offer_id":54488081760579,"sku":"Jhon\/Fil\/Bea\/250","price":240.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Whole beans","offer_id":54488081793347,"sku":"Jhon\/Fil\/Bea\/1000","price":860.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/Jhon_Jairo_Colombia_52e6d4db-1b44-42b9-9894-8977b92b9197.webp?v=1779122421"},{"product_id":"karol-ortega-colombia","title":"Karol Ortega - Colombia","description":"\u003cp\u003e\u003cstrong\u003eJuicy\u003c\/strong\u003e and \u003cstrong\u003ecomplex\u003c\/strong\u003e. Tasting like \u003cstrong\u003eelderflower syrup\u003c\/strong\u003e, \u003cstrong\u003elime zest\u003c\/strong\u003e and \u003cstrong\u003etropical fruits hints\u003c\/strong\u003e. \u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDRY-FERMENTED WASHED SIDRA - ELDERFLOWER, LIME ZEST, TROPICAL\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cstrong\u003e Colombia\u003c\/strong\u003e\u003cbr\u003eRegion: \u003cstrong\u003eSan Agustín, Huila\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eProducer: \u003cstrong\u003eKarol Ortega\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eElevation: \u003cstrong\u003e1900 - 2000 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eSidra\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e Process:\u003cstrong\u003e Dry-Fermented Washed\u003c\/strong\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCherries are collected every three weeks. Once collected, they are left to ferment for 12 hours in a wooden hopper before being de-pulped. The cherries are then de-pulped and left to dry ferment for another 36 hours. The coffee is washed four times and then left to drain for six hours before being turned out onto raised beds to be dried for 18 days.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003c\/strong\u003eRoasted for: Filter\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe are thrilled to collaborate with Karol Ortega through our esteemed long-term partners Semilla and the Monkaaba project.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eKarol is a young grower that together with her husband Diego, who is the son of the legend Arnulfo Leguizamo (past Cup of Excellence winner in Colombia), are producing some beautiful lots, including this Sidra. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDiego and Karol have been vitally involved in Monkaaba, the smallholder-run initiative that operates as the local sourcing and support arm of Semilla in Colombia, pitching in financially to allow for the start-up of the farm-based roasting and cupping lab where all these lots are selected through.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThough the Leguizamo-Ortega family has had specialty access in the past, they have nonetheless found themselves desiring more, especially as Diego has taken the helm of the farm.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHis father’s reputation for exceptional quality led to them procuring above average prices and some international market, but like many growers of the older generation he still often entered each new harvest unsure if his coffees would be purchased and if so, how much would be claimed.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eThis is a good reflection of the negative impacts of the quality-focused specialty market that reigns in competitive areas like San Agustin - though there may be more access to buying points that offer differentiated prices, smallholders are continually at the mercy of those who cup their coffee locally and determine its worth by a single sample. It continues to be common for excellent coffees to be scored lower at the buying point level in order to offer lower prices, while then being sold for a microlot price in the exterior.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs you’ll read below, this was a huge part of the motivation of the growers to form Monkaaba, so they could have more control over the narrative and sale of their coffees. Rather than relying on the word of dispassionate and sometimes completely corrupt buyers who control the price they receive and also keep them at arm's length from their final clients, Monkaaba was created so that smallholders would have free and unbiased access to information on the quality of their coffee, and on all stages in the coffee supply chain.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeyond Karol and Diego’s financial implications from the beginning in Monkaaba, Karol has also been a formative member of the Monkaaba team who has jumped at the opportunity to learn as much as she can about the coffee production system past the farm level.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eShe was one of the first members of the community to join as an employee in the bodega and lab, first being in charge of the physical analysis of samples and managing the bodega  inventory to now managing the sample roasting and roasting of coffee for smallholders for a small fee, allowing them to drink their own coffees at home.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eHer engagement in the lab has set an example for many other young people and young women, as there are now six other multigenerational smallholders - including Silvia Ordonez, Karen Burbano, Jhon Jairo Gomez, Damian Bolaños, and Alejo Ortega - working on a part-time basis for Monkaaba.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis progression shows the realization of the focus of forwarding peripheral smallholders on the supply chain. Going from producers with coffee and no steady buyer, to assessing their own coffees, roasting them, and managing the export and sale of them\u003cbr\u003eleads them to a place of increased autonomy and agency, and of course, to an improved\u003cbr\u003eaccrued value.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Whole beans","offer_id":54488082940227,"sku":"Ang\/Fil\/Bea\/250","price":260.0,"currency_code":"SEK","in_stock":true},{"title":"250 g \/ Ground for filter coffee","offer_id":54488082972995,"sku":"Ang\/Fil\/Gro\/250","price":260.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Whole beans","offer_id":54488083005763,"sku":"Ang\/Fil\/Bea\/1000","price":940.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Ground for filter coffee","offer_id":54488083038531,"sku":"Ang\/Fil\/Gro\/1000","price":940.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/KarolOrtega.webp?v=1779122423"},{"product_id":"odd-b-finca-artemira-geisha-peru-limited-edition","title":"[ODD B] Finca Artemira Geisha - Peru (Limited Edition)","description":"\u003cp\u003eWelcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. \u0026lt;3\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"Polaris-Table-TableCell\" role=\"cell\" aria-colspan=\"1\" aria-colindex=\"10\"\u003e\n\u003cdiv class=\"Polaris-Table-TableCell__TableCellContent\"\u003e\u003cspan class=\"text tone-auto color-base font-variant-numeric-auto size-small\"\u003e\u003cspan class=\"_Wrapper_10gjt_1\"\u003eANAEROBIC DOUBLE FERMENTED WASHED GEISHA - JASMINE, LEMONADE, PEACH\u003c\/span\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"Polaris-Table-TableCell Polaris-Table-TableCell--stickyInlineEnd Polaris-TableShared__SharedStickyCell\" role=\"cell\" data-table-sticky=\"inline-end\" aria-colspan=\"1\" aria-colindex=\"11\"\u003e\n\u003cdiv class=\"Polaris-Table-TableCell__TableCellContent Polaris-Table-TableCell--alignEnd\"\u003e\n\u003cdiv class=\"Polaris-Table-TableCell__StopClickEventPropagationPassThrough\"\u003e\n\u003cdiv class=\"Polaris-Table-TableRow__RowActions\"\u003e\n\u003cdiv class=\"Polaris-InlineStack\"\u003e\n\u003cspan class=\"Polaris-Table-TableRowAction__TooltipWrapper\"\u003e\u003cspan class=\"\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv role=\"row\" class=\"Polaris-Table-TableRow Polaris-Table-TableRow__Selectable Polaris-Table-TableRow__HasPrimaryLink\" aria-disabled=\"false\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"Polaris-Table-TableCell Polaris-Table-TableCell--stickyInlineStart Polaris-TableShared__SharedStickyCell Polaris-TableShared__SharedStickyInlineStartCell\" role=\"cell\" data-table-sticky=\"inline-start\" aria-colspan=\"1\" aria-colindex=\"1\"\u003e\n\u003cdiv class=\"Polaris-Table-TableCell__TableCellContent\"\u003e\n\u003cdiv class=\"Polaris-Table-TableCell__StopClickEventPropagationPassThrough\"\u003e\n\u003cdiv class=\"Polaris-Table-TableRow__CheckboxHitState\"\u003e\n\u003cdiv class=\"Polaris-Choice__LabelGroup\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eSuper floral and citrus like. Reminiscent of jasmine, sweet lemonade and peach. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cstrong\u003e Peru\u003c\/strong\u003e\u003cbr\u003eRegion: \u003cstrong\u003eSalinas, Cajamarca\u003c\/strong\u003e\u003cbr\u003eProducer: \u003cstrong\u003eFinca Artemira\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eElevation: \u003cstrong\u003e1900 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eGeisha\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cb\u003e Anaerobic Double Fermented \u0026amp; Washed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoasted for: \u003cstrong\u003eFilter\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003eThis is one of the crown jewels from Finca Artemira. This particular Geisha lot, the story has it that it was from a seed off Finca La Esmeralda stand at one of the US expo 2017\/18 that Jose from Origin Coffee Lab (Cajamarca \/ Amazonas based exporter) took and then germinated at his home in Lima before passing it to farms in Cajamarca. \u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e\u003cspan\u003eEbert Huaman Villegas is a young and dedicated coffee producer from Salinas, a village in the San Jose de Lourdes District, part of the San Ignacio Province, in Cajamarca Region. He's starting to become known for his coffee quality and expertise in Peru as in 2022 he finished 6th in a regional competition, Expo Cajamarca, while in 2023 he finished 18th in the Cup of Excellence.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEbert and his family are collectively known as Finca Artemira, named after Ebert’s mother, and has been operational for over 40 years, however, recently expanded under Ebert's leadership. They cultivate many coffee varietals and other crops for their livelihood, practices regenerative agriculture through coffee agroforestry systems and is continually experimenting with cultivation techniques and processes.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e\u003cspan\u003eEbert and his family are deeply committed to sustainable and respectful farming practices. Besides agroforestry systems, they also focus on soil regeneration, and increasing biodiversity. Although their coffee isn't officially organic certified due to cost constraints, they avoid synthetic pesticides and fertilisers, aligning with organic principles. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e\u003cspan\u003eThe family's approach to farming is deeply rooted in tradition and education, aiming to produce high-quality coffee while nurturing their land and community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e--\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e\u003cspan\u003eThis coffee is sourced through our partner Khipu, led by Mark Russell and his cousin who is originally from Peru. We have known Mark for a long time and this has been a partnership in the making for a couple of years. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"3999\" data-start=\"3818\"\u003e\u003cspan\u003eAs with all origins that we source from, we aim to find specific partners who share similar core values to our with whom we can develop a long term relationship. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"810\" data-end=\"1215\"\u003eKhipu’s approach focuses on long-term partnerships at origin, prioritizing consistency and mutual growth year after year. They actively seek out producers who have little to no prior export experience, helping introduce their coffees to international markets. This often leads them beyond well-known regions to places like La Libertad, Amazonas, San Martín, and Huancavelica, with plans to expand further.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1217\" data-end=\"1615\"\u003eOperationally, Khipu currently works through an established export business lead by Mark's cousin in Peru, enabling access to financing and logistics. At the same time, they are working toward establishing Khipu as an independent entity in Peru. They are also developing plans for a micro-mill and quality control facility in Lima, in collaboration with industry professionals, to support future processing and blending.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1617\" data-end=\"2018\"\u003eTo date, Khipu’s work at origin has centered on reliability - paying upfront, maintaining timely payments, and returning each harvest. Since 2022, they have collaborated with around 60 producers, including smallholders, cooperatives, and estates. Through this, they continue to build a focused network of long-term partners, with farms like Finca Morales and Finca Artemira standing out as key examples.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"100 g","offer_id":54488083497283,"sku":"Cle\/Fil\/Bea\/250","price":125.0,"currency_code":"SEK","in_stock":true},{"title":"1000g","offer_id":54488083530051,"sku":"Cle\/Fil\/Bea\/1000","price":1050.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/FincaArtemiraGeisha.webp?v=1779122423"},{"product_id":"casa-almeida-barreto-filter-brazil","title":"Casa Almeida Barreto Filter - Brazil","description":"\u003cp\u003e\u003cb\u003eElegant \u003c\/b\u003ewith \u003cb\u003esyrupy body. \u003c\/b\u003eNotes of \u003cb\u003enougat, milk chocolate \u003c\/b\u003eand \u003cb\u003ewiney aromatics.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNATURAL RED CATUAI - NOUGAT, MILK CHOCOLATE, WINEY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: \u003cb\u003eBrazil\u003c\/b\u003e\u003cbr\u003eRegion: \u003cb\u003eMinas Gerais\u003c\/b\u003e\u003cbr\u003eProducer:\u003cb\u003e Casa Almeida Barreto\u003c\/b\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1200 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eRed Catuai\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoasted for: Filter\u003cbr\u003e\u003cbr\u003e- \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\n\u003cp\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eWe are thrilled to continue and extend our collaboration with Casa Almeida Barreto, \u003c\/span\u003e\u003cspan\u003ea family estate focused on the production of the high end specialty coffee and wine from Brazil whom we directly purchase coffee from since three years back. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eThe quality of their coffee is palpable in every sample. \u003c\/span\u003e\u003cspan\u003eAfter a chat at the beginning of our partnership with Jorge and Gabriel, we first understood this was possible as a result of their extensive background in enology, agronomy and fermentation techniques, as this farm was first bought with the intention of solely producing wine.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eDue to already existing old and well established coffee trees in the farm, Gabriel and his family realised it would be a pity to waste them - that is how their coffee production journey started. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eWith a scientific and artisanal approach towards \u003c\/span\u003e\u003cspan\u003eproduction, they continuously research  terroirs and develop methods that can better express each variety and achieve great results in the cupping table. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"preFlex flexIn\"\u003eFor the past years they have been improving fermentation and drying methods to better maintain the aromas and taste from the cherries, while exploring different profiles. Using the stainless-steel tanks and technology from the wine facilities, they were able to better control fermentation of the coffee, bringing up very interesting flavour profiles.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eHARVEST 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003e\"The 2024\/2025 coffee growing season has certainly kept us on our toes. An unusually warm and arid winter was followed by promising September rains, only for October’s dryness — right at the peak of blossoming — to reduce fruit-setting and, consequently, coffee cherries.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003eFrom November through January, rainfall returned, though still below average, sustaining healthy plant and cherry development. February surprised us again with a short dry spell during the critical grain-filling stage, resulting in smaller screen sizes and some underdeveloped beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eFortunately, March through June brought steady rains, replenishing the soil and allowing crops to recover. Our higher-altitude, with its cooler climate and naturally slower cycles, were less affected by February’s dryness, and for the first time in five years, winter brought very cold days with three light-to- moderate frosts between June and August. Combined with sunny, dry winter weather, this created ideal conditions for a longer, more delicate harvest and gentler drying of the beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAlthough Mother Nature was rather capricious in the last 12 months, our team at the far \u003cbr\u003emanaged to mitigate and turn around all these challenges, and the result is some exciting\u003cbr\u003ecoffees coming your way. This year’s lots showcase vibrant acidity balanced with natural sweetness — hallmarks of our production.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe also introduced innovations: experimenting with slightly earlier picking, slower drying methods, and an increased share of fermented coffees. Expanding our cement patios further enhanced efficiency, cleanliness, and overall consistency.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAs always, our mission is to deliver coffees that delight and surprise while maintaining\u003cbr\u003ethe standards our partners expect.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe remain committed to listening, improving, and crafting exceptional coffees for those who appreciate the finest. \"\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e- Casa Almeida Barreto\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"preFlex flexIn\" style=\"text-align: left;\"\u003eIf you'd like to know more about these exceptional producers, check them out \u003ca title=\"Casa Almeida Barreto\" href=\"https:\/\/casaalmeidabarreto.com.br\" target=\"_blank\"\u003ehere\u003c\/a\u003e. \u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Ground for filter coffee","offer_id":54488122294595,"sku":"Cas\/Fil\/Gro\/250","price":175.0,"currency_code":"SEK","in_stock":true},{"title":"250 g \/ Whole beans","offer_id":54488122327363,"sku":"Cas\/Fil\/Bea\/250","price":175.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Whole beans","offer_id":54488122360131,"sku":"Cas\/Fil\/Bea\/1000","price":600.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Ground for filter coffee","offer_id":54488122392899,"sku":"Cas\/Fil\/Gro\/1000","price":600.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/DSC01531-Photoroom_cc1ef30b-41e5-4c31-ba59-001caa4a2cd6.webp?v=1779124504"},{"product_id":"casa-almeida-barreto-espresso-brazil-1","title":"Casa Almeida Barreto Espresso - Brazil","description":"\u003cp\u003e\u003cb\u003eElegant \u003c\/b\u003ewith \u003cb\u003esyrupy body. \u003c\/b\u003eNotes of \u003cb\u003enougat, milk chocolate \u003c\/b\u003eand \u003cb\u003ewiney aromatics.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNATURAL RED CATUAI - NOUGAT, MILK CHOCOLATE, WINEY\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: \u003cb\u003eBrazil\u003c\/b\u003e\u003cbr\u003eRegion: \u003cb\u003eMinas Gerais\u003c\/b\u003e\u003cbr\u003eProducer:\u003cb\u003e Casa Almeida Barreto\u003c\/b\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1200 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eRed Catuai\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoasted for: Espresso\u003cbr\u003e\u003cbr\u003e- \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eWe are thrilled to continue and extend our collaboration with Casa Almeida Barreto, \u003c\/span\u003e\u003cspan\u003ea family estate focused on the production of the high end specialty coffee and wine from Brazil whom we directly purchase coffee from since three years back. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eThe quality of their coffee is palpable in every sample. \u003c\/span\u003e\u003cspan\u003eAfter a chat at the beginning of our partnership with Jorge and Gabriel, we first understood this was possible as a result of their extensive background in enology, agronomy and fermentation techniques, as this farm was first bought with the intention of solely producing wine.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eDue to already existing old and well established coffee trees in the farm, Gabriel and his family realised it would be a pity to waste them - that is how their coffee production journey started. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eWith a scientific and artisanal approach towards \u003c\/span\u003e\u003cspan\u003eproduction, they continuously research  terroirs and develop methods that can better express each variety and achieve great results in the cupping table. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"preFlex flexIn\"\u003eFor the past years they have been improving fermentation and drying methods to better maintain the aromas and taste from the cherries, while exploring different profiles. Using the stainless-steel tanks and technology from the wine facilities, they were able to better control fermentation of the coffee, bringing up very interesting flavour profiles.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eHARVEST 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003e\"The 2024\/2025 coffee growing season has certainly kept us on our toes. An unusually warm and arid winter was followed by promising September rains, only for October’s dryness — right at the peak of blossoming — to reduce fruit-setting and, consequently, coffee cherries.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003eFrom November through January, rainfall returned, though still below average, sustaining healthy plant and cherry development. February surprised us again with a short dry spell during the critical grain-filling stage, resulting in smaller screen sizes and some underdeveloped beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eFortunately, March through June brought steady rains, replenishing the soil and allowing crops to recover. Our higher-altitude, with its cooler climate and naturally slower cycles, were less affected by February’s dryness, and for the first time in five years, winter brought very cold days with three light-to- moderate frosts between June and August. Combined with sunny, dry winter weather, this created ideal conditions for a longer, more delicate harvest and gentler drying of the beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAlthough Mother Nature was rather capricious in the last 12 months, our team at the far \u003cbr\u003emanaged to mitigate and turn around all these challenges, and the result is some exciting\u003cbr\u003ecoffees coming your way. This year’s lots showcase vibrant acidity balanced with natural sweetness — hallmarks of our production.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe also introduced innovations: experimenting with slightly earlier picking, slower drying methods, and an increased share of fermented coffees. Expanding our cement patios further enhanced efficiency, cleanliness, and overall consistency.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAs always, our mission is to deliver coffees that delight and surprise while maintaining\u003cbr\u003ethe standards our partners expect.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe remain committed to listening, improving, and crafting exceptional coffees for those who appreciate the finest. \"\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e- Casa Almeida Barreto\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"preFlex flexIn\" style=\"text-align: left;\"\u003eIf you'd like to know more about these exceptional producers, check them out \u003ca title=\"Casa Almeida Barreto\" href=\"https:\/\/casaalmeidabarreto.com.br\" target=\"_blank\"\u003ehere\u003c\/a\u003e. \u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g","offer_id":54488122818883,"sku":"Cas\/Esp\/Bea\/250","price":175.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g","offer_id":54488122851651,"sku":"Cas\/Esp\/Bea\/1000","price":600.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/DSC01532-Photoroom.webp?v=1779124504"},{"product_id":"gabriel-barreto-brazil","title":"Gabriel Barreto - Brazil","description":"\u003cp\u003e\u003cb\u003eCreamy \u003c\/b\u003ewith \u003cb\u003esyrupy body. \u003c\/b\u003eNotes of \u003cstrong\u003eNutella\u003c\/strong\u003e, \u003cstrong\u003evanilla milkshake\u003c\/strong\u003e and \u003cstrong\u003eripe yellow plum\u003c\/strong\u003e\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNATURAL MUNDO NOVO - NUTELLA, MILKSHAKE, RIPE YELLOW PLUM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: \u003cb\u003eBrazil\u003c\/b\u003e\u003cbr\u003eRegion: \u003cb\u003eMinas Gerais\u003c\/b\u003e\u003cbr\u003eProducer:\u003cb\u003e Casa Almeida Barreto\u003c\/b\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1200 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eMundo Novo\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoasted for: Filter\u003cbr\u003e\u003cbr\u003e- \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\n\u003cp\u003eThis Mundo Novo immediately stood out to us on the cupping table for its fruitiness and creaminess. This lot comes from some of the oldest trees on the farm, however due to them having been removed after this year's harvest, this is sadly the last time we'll have this specific lot. We cannot recommend it enough.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eWe are thrilled to continue and extend our collaboration with Casa Almeida Barreto, \u003c\/span\u003e\u003cspan\u003ea family estate focused on the production of the high end specialty coffee and wine from Brazil whom we directly purchase coffee from since three years back. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eThe quality of their coffee is palpable in every sample. \u003c\/span\u003e\u003cspan\u003eAfter a chat at the beginning of our partnership with Jorge and Gabriel, we first understood this was possible as a result of their extensive background in enology, agronomy and fermentation techniques, as this farm was first bought with the intention of solely producing wine.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eDue to already existing old and well established coffee trees in the farm, Gabriel and his family realised it would be a pity to waste them - that is how their coffee production journey started. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eWith a scientific and artisanal approach towards \u003c\/span\u003e\u003cspan\u003eproduction, they continuously research  terroirs and develop methods that can better express each variety and achieve great results in the cupping table. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"preFlex flexIn\"\u003eFor the past years they have been improving fermentation and drying methods to better maintain the aromas and taste from the cherries, while exploring different profiles. Using the stainless-steel tanks and technology from the wine facilities, they were able to better control fermentation of the coffee, bringing up very interesting flavour profiles.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eHARVEST 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003e\"The 2024\/2025 coffee growing season has certainly kept us on our toes. An unusually warm and arid winter was followed by promising September rains, only for October’s dryness — right at the peak of blossoming — to reduce fruit-setting and, consequently, coffee cherries.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003eFrom November through January, rainfall returned, though still below average, sustaining healthy plant and cherry development. February surprised us again with a short dry spell during the critical grain-filling stage, resulting in smaller screen sizes and some underdeveloped beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eFortunately, March through June brought steady rains, replenishing the soil and allowing crops to recover. Our higher-altitude, with its cooler climate and naturally slower cycles, were less affected by February’s dryness, and for the first time in five years, winter brought very cold days with three light-to- moderate frosts between June and August. Combined with sunny, dry winter weather, this created ideal conditions for a longer, more delicate harvest and gentler drying of the beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAlthough Mother Nature was rather capricious in the last 12 months, our team at the far \u003cbr\u003emanaged to mitigate and turn around all these challenges, and the result is some exciting\u003cbr\u003ecoffees coming your way. This year’s lots showcase vibrant acidity balanced with natural sweetness — hallmarks of our production.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe also introduced innovations: experimenting with slightly earlier picking, slower drying methods, and an increased share of fermented coffees. Expanding our cement patios further enhanced efficiency, cleanliness, and overall consistency.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAs always, our mission is to deliver coffees that delight and surprise while maintaining\u003cbr\u003ethe standards our partners expect.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe remain committed to listening, improving, and crafting exceptional coffees for those who appreciate the finest. \"\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e- Casa Almeida Barreto\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"preFlex flexIn\" style=\"text-align: left;\"\u003eIf you'd like to know more about these exceptional producers, check them out \u003ca title=\"Casa Almeida Barreto\" href=\"https:\/\/casaalmeidabarreto.com.br\" target=\"_blank\"\u003ehere\u003c\/a\u003e. \u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Whole beans","offer_id":54488122884419,"sku":"Cas\/Fil\/Bea\/250","price":195.0,"currency_code":"SEK","in_stock":true},{"title":"250 g \/ Ground for filter coffee","offer_id":54488122917187,"sku":"Cas\/Fil\/Gro\/250","price":195.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Ground for filter coffee","offer_id":54488122949955,"sku":"Cas\/Fil\/Gro\/1000","price":700.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Whole beans","offer_id":54488122982723,"sku":"Cas\/Fil\/Bea\/1000","price":700.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/GabrielBarreto-MundoNovo_fbf80f61-6aa8-4454-8ec3-496fe77d860f.webp?v=1779124504"},{"product_id":"gabriel-barreto-espresso-brazil","title":"Gabriel Barreto Espresso - Brazil","description":"\u003cp\u003e\u003cb\u003eCreamy \u003c\/b\u003ewith \u003cb\u003esyrupy body. \u003c\/b\u003eNotes of \u003cstrong\u003enutella\u003c\/strong\u003e, \u003cstrong\u003evanilla milkshake\u003c\/strong\u003e and \u003cstrong\u003eripe yellow plum\u003c\/strong\u003e\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNATURAL MUNDO NOVO - NUTELLA, MILKSHAKE, RIPE YELLOW PLUM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: \u003cb\u003eBrazil\u003c\/b\u003e\u003cbr\u003eRegion: \u003cb\u003eMinas Gerais\u003c\/b\u003e\u003cbr\u003eProducer:\u003cb\u003e Casa Almeida Barreto\u003c\/b\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1200 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eMundo Novo\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoasted for: Espresso\u003cbr\u003e\u003cbr\u003e- \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\n\u003cp\u003eThis Mundo Novo immediately stood out to us on the cupping table for its fruitiness and creaminess. This lot comes from some of the oldest trees on the farm, however due to them having been removed after this year's harvest, this is sadly the last time we'll have this specific lot. We cannot recommend it enough.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eWe are thrilled to continue and extend our collaboration with Casa Almeida Barreto, \u003c\/span\u003e\u003cspan\u003ea family estate focused on the production of the high end specialty coffee and wine from Brazil whom we directly purchase coffee from since three years back. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eThe quality of their coffee is palpable in every sample. \u003c\/span\u003e\u003cspan\u003eAfter a chat at the beginning of our partnership with Jorge and Gabriel, we first understood this was possible as a result of their extensive background in enology, agronomy and fermentation techniques, as this farm was first bought with the intention of solely producing wine.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eDue to already existing old and well established coffee trees in the farm, Gabriel and his family realised it would be a pity to waste them - that is how their coffee production journey started. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eWith a scientific and artisanal approach towards \u003c\/span\u003e\u003cspan\u003eproduction, they continuously research  terroirs and develop methods that can better express each variety and achieve great results in the cupping table. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"preFlex flexIn\"\u003eFor the past years they have been improving fermentation and drying methods to better maintain the aromas and taste from the cherries, while exploring different profiles. Using the stainless-steel tanks and technology from the wine facilities, they were able to better control fermentation of the coffee, bringing up very interesting flavour profiles.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eHARVEST 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003e\"The 2024\/2025 coffee growing season has certainly kept us on our toes. An unusually warm and arid winter was followed by promising September rains, only for October’s dryness — right at the peak of blossoming — to reduce fruit-setting and, consequently, coffee cherries.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003eFrom November through January, rainfall returned, though still below average, sustaining healthy plant and cherry development. February surprised us again with a short dry spell during the critical grain-filling stage, resulting in smaller screen sizes and some underdeveloped beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eFortunately, March through June brought steady rains, replenishing the soil and allowing crops to recover. Our higher-altitude, with its cooler climate and naturally slower cycles, were less affected by February’s dryness, and for the first time in five years, winter brought very cold days with three light-to- moderate frosts between June and August. Combined with sunny, dry winter weather, this created ideal conditions for a longer, more delicate harvest and gentler drying of the beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAlthough Mother Nature was rather capricious in the last 12 months, our team at the far \u003cbr\u003emanaged to mitigate and turn around all these challenges, and the result is some exciting\u003cbr\u003ecoffees coming your way. This year’s lots showcase vibrant acidity balanced with natural sweetness — hallmarks of our production.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe also introduced innovations: experimenting with slightly earlier picking, slower drying methods, and an increased share of fermented coffees. Expanding our cement patios further enhanced efficiency, cleanliness, and overall consistency.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAs always, our mission is to deliver coffees that delight and surprise while maintaining\u003cbr\u003ethe standards our partners expect.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe remain committed to listening, improving, and crafting exceptional coffees for those who appreciate the finest. \"\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e- Casa Almeida Barreto\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\" class=\"preFlex flexIn\"\u003eIf you'd like to know more about these exceptional producers, check them out \u003ca href=\"https:\/\/casaalmeidabarreto.com.br\" title=\"Casa Almeida Barreto\" target=\"_blank\"\u003ehere\u003c\/a\u003e. \u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g \/ Whole beans","offer_id":54488123441475,"sku":"Cas\/Fil\/Bea\/250","price":195.0,"currency_code":"SEK","in_stock":true},{"title":"250 g \/ Ground for filter coffee","offer_id":54488123474243,"sku":"Cas\/Fil\/Gro\/250","price":195.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Ground for filter coffee","offer_id":54488123507011,"sku":"Cas\/Fil\/Gro\/1000","price":700.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g \/ Whole beans","offer_id":54488123539779,"sku":"Cas\/Fil\/Bea\/1000","price":700.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/GabrielBarreto-MundoNovo_f8877ff4-76a0-42f3-8902-ae177fb63b5f.webp?v=1779124505"},{"product_id":"odd-b-gabriel-barreto-brazil","title":"[ODD B] Gabriel Barreto - Brazil","description":"\u003cp\u003eWelcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eNATURAL MUNDO NOVO - NUTELLA, MILKSHAKE, RIPE YELLOW PLUM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. \u0026lt;3\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eCreamy \u003c\/b\u003ewith \u003cb\u003esyrupy body. \u003c\/b\u003eNotes of \u003cstrong\u003eNutella\u003c\/strong\u003e, \u003cstrong\u003evanilla milkshake\u003c\/strong\u003e and \u003cstrong\u003eripe yellow plum\u003c\/strong\u003e\u003cb\u003e.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin: \u003cb\u003eBrazil\u003c\/b\u003e\u003cbr\u003eRegion: \u003cb\u003eMinas Gerais\u003c\/b\u003e\u003cbr\u003eProducer:\u003cb\u003e Casa Almeida Barreto\u003c\/b\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1200 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eMundo Novo\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eNatural\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoasted for: Filter\u003cbr\u003e\u003cbr\u003e- \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv title=\"Page 2\" class=\"page\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cbr\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cbr\u003e\n\u003cp\u003eThis Mundo Novo immediately stood out to us on the cupping table for its fruitiness and creaminess. This lot comes from some of the oldest trees on the farm, however due to them having been removed after this year's harvest, this is sadly the last time we'll have this specific lot. We cannot recommend it enough.\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eWe are thrilled to continue and extend our collaboration with Casa Almeida Barreto, \u003c\/span\u003e\u003cspan\u003ea family estate focused on the production of the high end specialty coffee and wine from Brazil whom we directly purchase coffee from since three years back. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eThe quality of their coffee is palpable in every sample. \u003c\/span\u003e\u003cspan\u003eAfter a chat at the beginning of our partnership with Jorge and Gabriel, we first understood this was possible as a result of their extensive background in enology, agronomy and fermentation techniques, as this farm was first bought with the intention of solely producing wine.  \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eDue to already existing old and well established coffee trees in the farm, Gabriel and his family realised it would be a pity to waste them - that is how their coffee production journey started. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e\u003cspan\u003eWith a scientific and artisanal approach towards \u003c\/span\u003e\u003cspan\u003eproduction, they continuously research  terroirs and develop methods that can better express each variety and achieve great results in the cupping table. \u003c\/span\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"preFlex flexIn\"\u003eFor the past years they have been improving fermentation and drying methods to better maintain the aromas and taste from the cherries, while exploring different profiles. Using the stainless-steel tanks and technology from the wine facilities, they were able to better control fermentation of the coffee, bringing up very interesting flavour profiles.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cstrong\u003eHARVEST 2025\u003c\/strong\u003e\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003e\"The 2024\/2025 coffee growing season has certainly kept us on our toes. An unusually warm and arid winter was followed by promising September rains, only for October’s dryness — right at the peak of blossoming — to reduce fruit-setting and, consequently, coffee cherries.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp style=\"text-align: left;\"\u003eFrom November through January, rainfall returned, though still below average, sustaining healthy plant and cherry development. February surprised us again with a short dry spell during the critical grain-filling stage, resulting in smaller screen sizes and some underdeveloped beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eFortunately, March through June brought steady rains, replenishing the soil and allowing crops to recover. Our higher-altitude, with its cooler climate and naturally slower cycles, were less affected by February’s dryness, and for the first time in five years, winter brought very cold days with three light-to- moderate frosts between June and August. Combined with sunny, dry winter weather, this created ideal conditions for a longer, more delicate harvest and gentler drying of the beans.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAlthough Mother Nature was rather capricious in the last 12 months, our team at the far \u003cbr\u003emanaged to mitigate and turn around all these challenges, and the result is some exciting\u003cbr\u003ecoffees coming your way. This year’s lots showcase vibrant acidity balanced with natural sweetness — hallmarks of our production.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe also introduced innovations: experimenting with slightly earlier picking, slower drying methods, and an increased share of fermented coffees. Expanding our cement patios further enhanced efficiency, cleanliness, and overall consistency.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eAs always, our mission is to deliver coffees that delight and surprise while maintaining\u003cbr\u003ethe standards our partners expect.\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003eWe remain committed to listening, improving, and crafting exceptional coffees for those who appreciate the finest. \"\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp\u003e- Casa Almeida Barreto\u003c\/p\u003e\n\u003cbr\u003e\n\u003cp class=\"preFlex flexIn\" style=\"text-align: left;\"\u003eIf you'd like to know more about these exceptional producers, check them out \u003ca title=\"Casa Almeida Barreto\" href=\"https:\/\/casaalmeidabarreto.com.br\" target=\"_blank\"\u003ehere\u003c\/a\u003e. \u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g","offer_id":54488119083331,"sku":"Cas\/Fil\/Bea\/250","price":140.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g","offer_id":54488119116099,"sku":"Cas\/Fil\/Bea\/1000","price":500.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/GabrielBarreto-MundoNovo.webp?v=1779124500"},{"product_id":"odd-b-los-magnificos-sl28-colombia","title":"[ODD B] Los Magnificos SL28 - Colombia","description":"\u003cp\u003eWelcome to the Odd Bean collection. This project started from the idea of wanting to find a home for all the beans in our roastery that are waiting for someone to enjoy them. At the end of every week, we end up with small batches of leftover coffee beans that are carefully packed.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWASHED SL28 - MANGO, GREEN GRAPES, VANILLA CREAM\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis is one of our ways to pursue a no-waste lifestyle and to give a longer life to the so-called odd beans. \u0026lt;3\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e--\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eVibrant \u003c\/b\u003eand\u003cb\u003e juicy. Tasting like mango, green grapes and vanilla cream. \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOrigin:\u003cstrong\u003e Colombia\u003c\/strong\u003e\u003cbr\u003eRegion: \u003cb\u003eSan Agustín, Huila\u003c\/b\u003e\u003cbr\u003eProducer: \u003cstrong\u003eVarious producers from the Monkaaba group\u003c\/strong\u003e\u003cbr\u003eElevation: \u003cstrong\u003e1600 - 1989 masl\u003c\/strong\u003e\u003cbr\u003eVariety: \u003cstrong\u003eSL28\u003c\/strong\u003e\u003cbr\u003eProcess: \u003cstrong\u003eWashed  \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e(Processing varies between producers, and each producer delivers their parchment to the Monkaaba bodega, where it is then tasted, analyzed, and chosen for this lot)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoasted for: Filter\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e-\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe source this lot through our partners at Semilla and Monkaaba, and as always the way they work simply makes sense, serving a true purpose while also ensuring incredibly high quality. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot represents the fourth iteration of Los Magnificos, designed to ensure that small lots of higher-quality coffee are still able to be purchased despite their size. The vast majority of the producers involved in this blend manage very small plots, and as a result, are often delivering tiny amounts of coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn the instance that they have more land, this allows Semilla to take small amounts that might come from a single pass and avoid waiting for a lot of size to be delivered from a single producer, in which time the quality might suffer. \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis type of quantity would be difficult to mill and export on its own (or at the very least, highly costly and time consuming) but the quality of his coffee and others involved was high enough that to reject it on the basis of size would lead them to sell it to another larger buyer where it would receive likely a lower price and also would then be anonymously blended into massive regional lots that move with little traceability and leave the smallholder wondering where their coffee went and how to build off the sale.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt’s a sad reality still of the global coffee system - and especially in a massive producing state like Huila - that the logistics and management around small lots are too costly or time-consuming to make economic sense for buyers. As a result, it’s not only that the quality must be high, it’s that a smallholder must have the requisite quantity as well to earn the higher prices they deserve.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLos Magnificos seeks to serve the purpose of opening opportunities and giving smallholders a steady ground to build from as they make the challenging steps of improving their post-harvest processing practices.  Even in small amounts, the revenue earned makes a difference, but more importantly, it opens a place for community, dialogue, and learning that is normally not offered to such smallholders. The result is often a holding pattern where buyers can benefit, and smallholders are motivated or incentivized to improve and grow.\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"250 g","offer_id":54488119738691,"sku":"Losmag\/Fil\/250","price":160.0,"currency_code":"SEK","in_stock":true},{"title":"1000 g","offer_id":54488119771459,"sku":"Losmag\/Fil\/1000","price":580.0,"currency_code":"SEK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/LosMagnificosSL28_2026.webp?v=1779124501"},{"product_id":"test-roast-bundle-5-kgs-5x1-kg","title":"Test Roast Bundle 5 kgs (5x1 kg)","description":"\u003cp\u003e\u003cspan\u003eBundle of 5 kgs of Test Roast for a heavily discount price. \u003cbr\u003eThis is coffee that for some reason it does not meet our quality standards but it is still way too tasty to be thrown away. \u003c\/span\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan\u003eUsually the reason is that the roast is slightly off target, giving a profile that is not exactly as we want it to be. \u003c\/span\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003e\u003cspan\u003eWe sell this coffee at a much lower price, however we do not specify which coffee is in the bag. \u003c\/span\u003e\u003c\/p\u003e\u003cbr\u003e\u003cp\u003eThis can be the perfect choice for your daily brew. \u003c\/p\u003e\u003cbr\u003e\u003cp\u003e(Marked with a Swerl Coffee Roasters sticker).\u003c\/p\u003e","brand":"Swerl Coffee Roasters","offers":[{"title":"Filter","offer_id":54488120754499,"sku":"Cof\/Tes\/1kg","price":1300.0,"currency_code":"SEK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0584\/3858\/2481\/files\/PhotoRoom-20231012_171425_a9138db7-08ac-4312-ad9a-fda6249e9951.webp?v=1779124502"}],"url":"https:\/\/baristaespressoshop.shop\/collections\/swerl-coffee-roasters.oembed","provider":"Barista och Espresso","version":"1.0","type":"link"}