{"title":"Makeworth Coffee","description":null,"products":[{"product_id":"guatemala-flor-del-cafe","title":"Guatemala • Flor del Café","description":"\u003ch1\u003e\n\u003cstrong\u003eThe Coffee\u003c\/strong\u003e:\u003c\/h1\u003e\n\u003cp\u003eProducer: Oswaldo Pérez\u003c\/p\u003e\n\u003cp\u003eFarm: Flor del Café\u003c\/p\u003e\n\u003cp\u003eRegion: Agua Dulce, Cuilco, Huehuetenango\u003c\/p\u003e\n\u003cp\u003eProcessing: Washed\u003c\/p\u003e\n\u003cp\u003eVarietal: Mixed\u003c\/p\u003e\n\u003cp\u003eElevation: 1,600 masl\u003c\/p\u003e\n\u003cp\u003eTasting: Lemon, Milk Chocolate, Apricot\u003c\/p\u003e\n\n\u003ch1\u003e\u003cstrong\u003eThe Producer: Oswaldo Pérez\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eOswaldo Pérez farms Flor del Café in Agua Dulce, in the municipality of Cuilco, high in the Huehuetenango department.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOn the region: Highland Huehue\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHuehuetenango is the highest non-volcanic coffee region in Guatemala, and it exists because of wind.\u003c\/p\u003e\n\u003cp\u003eHot dry air moves up from the Plains of Tehuantepec in Oaxaca and meets cold air falling off the Cuchumatanes range. The collision prevents frost at altitudes where frost would otherwise end the conversation, which is why coffee grows here above 1,800 meters and in places to 2,000. Every other Guatemalan region at that height is volcanic and gets its warmth from the ground. Huehuetenango gets it from Mexico.\u003c\/p\u003e\n\u003cp\u003eAnacafé recognizes it as one of eight designated growing regions, labeled Highland Huehue. Harvest runs January through April, a month or more behind the rest of the country.\u003c\/p\u003e\n\u003cp\u003eThe other defining regional fact is infrastructure, or the absence of it. In most of Guatemala smallholders sell cherry to a central beneficio and the mill controls processing. Huehuetenango is too remote and too broken up for that to work, so producers wet mill their own coffee on their own farms. Rivers and streams run everywhere here, which makes a small mill possible almost anywhere. It means the person who picked the cherry made every processing decision after it, and it means quality varies farm to farm in a way it doesn't in Antigua.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOn the process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWashed, done on-farm, which in Huehuetenango means at small scale with equipment sized to one family's crop. Cherry depulped the day it's picked, fermented in tanks somewhere between 12 and 48 hours to break down the remaining mucilage, washed in channels until the parchment squeaks, then dried on patio or raised beds.\u003c\/p\u003e\n\u003cp\u003eGuatemala is 98 percent washed and 86 percent of the crop grades Strictly Hard Bean. The technique isn't exotic. The variable is execution, and on a farm doing its own milling that's entirely the producer's.\u003c\/p\u003e\n\u003cp\u003eWe're still waiting on the fermentation and drying detail for this lot.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOn the variety: Mixed\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eA Huehuetenango smallholder plot is typically some combination of Bourbon, Caturra, Catuaí, Typica and Pache, with Anacafé-14, Parainema and other rust-resistant material increasingly planted alongside. All of it gets harvested and processed together as one lot rather than separated on the patio.\u003c\/p\u003e\n\u003cp\u003eLeaf rust is why the mix keeps shifting. The 2011 outbreak took roughly 20 percent of Guatemala's crop and the price collapsed to around $110 per hundredweight, below the cost of producing it. Guatemala declared a national coffee emergency. Growers replanted with whatever resisted rust, and older Bourbon and Typica stands got thinned rather than replaced wholesale, which is how a single plot ends up holding four decades of planting decisions at once.\u003c\/p\u003e\n\u003cp\u003eThe milk chocolate in this cup is the older Bourbon and Typica material. The lemon and the apricot are altitude.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe cost of staying\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee income in Huehuetenango has not kept pace, and the response has been migration. Families in the region send members north, and remittances now visibly fund construction in coffee villages. Young people leave because coffee doesn't pay enough to stay for. Paying above market for a separated lot from a farm like this isn't charity; it's the only mechanism that makes staying a rational choice.\u003c\/p\u003e\n\n\u003ch1\u003e\u003cstrong\u003eThe Importer:\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eOnyx\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eOnyx is Edwin Martinez's green importing operation, run between Bellingham and a cupping lab in Guatemala City. Martinez started with an espresso cart here in 1995 and built the import side around Huehuetenango specifically. His own family farm, Finca Vista Hermosa, sits in Agua Dulce, the same stretch of mountain as Flor del Café.\u003c\/p\u003e\n\u003cp\u003eThat's about as short as a supply chain gets. The importer's farm and the producer's farm are neighbors, and the office is in our city.\u003c\/p\u003e\n","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056464953483,"sku":"CSB-ONXFDC-300G-W","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/Guat_FDC_studio_ce74c9db-49e9-469b-a636-28d792917a30.png?v=1793829973"},{"product_id":"ethiopia-habtamu-danche","title":"Ethiopia • Habtamu Danche","description":"\u003ch1\u003e\n\u003cstrong\u003eThe Coffee\u003c\/strong\u003e:\u003c\/h1\u003e\n\u003cp\u003eSite: Danche, Gedeb woreda, Gedeo Zone\u003c\/p\u003e\n\u003cp\u003eRegion: Yirgacheffe\u003c\/p\u003e\n\u003cp\u003eProcessing: Washed\u003c\/p\u003e\n\u003cp\u003eVarietal: 74110, 74112\u003c\/p\u003e\n\u003cp\u003eElevation: 2,200 masl\u003c\/p\u003e\n\u003cp\u003eTasting: Lemon, Cherry Candy, Floral\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Site: Danche\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003eDanche is a cherry collection and processing site in Gedeb woreda, Gedeo Zone, inside the area that sells as Yirgacheffe. Yirgacheffe is a market name rather than an administrative one. It covers Gedeb, Yirgachefe proper, Kochere and Wenago, so a coffee can carry the name while sitting an hour's drive from the town.\u003c\/p\u003e\n\u003cp\u003eAt 2,200 meters this is near the practical ceiling for arabica in Ethiopia. Cherry ripens slowly up here. The seed stays on the tree longer, accumulates more sugar and more acid, and comes off denser than the same variety grown a few hundred meters lower. The lemon in this cup is that altitude showing up as structure.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this coffee can carry a name at all\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eUntil 2017, nearly all Ethiopian coffee moved through the Ethiopia Commodity Exchange, and the ECX pooled lots by region and grade inside its warehouses. Traceability stopped at the woreda. You could buy Yirgacheffe Grade 1. You could not buy one washing station's work.\u003c\/p\u003e\n\u003cp\u003eProclamations 1050 and 1051 of 2017 ended that. Blending at the warehouse level stopped, every lot on the exchange now carries labeling down to the washing station, and licensed exporters can sell direct within three days of warehousing in Addis. A single-site lot like this one became a legal product in 2018 and not before.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWashed processing at a Gedeo site is a sequence refined over decades, and it leaves almost nowhere to hide a mistake.\u003c\/p\u003e\n\u003cp\u003eCherry gets floated on delivery. Ripe fruit sinks; underripe and insect-damaged fruit floats off the top. What sinks goes through a disc pulper that strips skin and most of the mucilage. Fermentation happens in tile or concrete tanks, and published times across Gedeb sites range from 24 to 96 hours depending on whether the station ferments submerged or dry. The parchment then runs through washing channels where density does the grading: heaviest beans settle first, lighter ones get carried further down the channel. Some sites add a 12 to 24 hour soak after washing to build sweetness.\u003c\/p\u003e\n\u003cp\u003eDrying is on raised beds, 10 to 15 days, hand-turned and hand-sorted, down to 10 to 12 percent moisture.\u003c\/p\u003e\n\u003cp\u003eCherry candy is what clean washed processing on high-grown 74-series tastes like when nothing goes wrong at any of those steps.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the varieties: 74110 and 74112\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThese are collection numbers, not names, and the history behind them is worth knowing.\u003c\/p\u003e\n\u003cp\u003eCoffee berry disease tore through Ethiopian plantings in the 1960s. The Jimma Agricultural Research Center went looking for resistance in wild forest coffee, and in 1974 collected material from trees near Bishari village in the Metu area of Illubabor, in the west of the country. The selections that survived screening were released in 1979 under their collection numbers. 74110 and 74112 are two of them.\u003c\/p\u003e\n\u003cp\u003eBoth are compact trees with small leaves, small cherries and small beans, which suits the dense agroforestry planting Gedeo depends on given how little land each household holds. 74112 carries broader genetic diversity and polygenic resistance rather than a single resistance gene, and performs well above 2,000 meters. 74110 is known for high acidity with unusually low tannin, which reads in the cup as brightness without astringency.\u003c\/p\u003e\n\u003cp\u003eNote the geography: both varieties trace to wild trees roughly 500 kilometers west of here. They dominate Gedeo plantings because JARC and the regional agriculture offices distributed them, not because they originated here. Most coffee sold as Ethiopian heirloom is in fact a 1970s research selection.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Importer:\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eFalcon Coffees\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFalcon is a specialty green trader founded in 2008 and headquartered in Lewes, England, sourcing from roughly 550,000 smallholder producers across 26 origins.\u003c\/p\u003e\n\u003cp\u003eThey opened an Addis Ababa office in 2018, the same year the traceability reforms took effect, and run a seven-person team there with an in-house cupping lab and a staff agronomist. In 2021 they imported over 6,000 metric tons of Ethiopian coffee, around a fifth of their global volume. Ethiopia is not a side origin for them.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056464986251,"sku":"CSB-FLNHDS-300G-W","price":27.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/Ethiopia_Habtamu_Danche_studio_aa559535-dae6-4a9f-83e1-12d36ba4fbe3.png?v=1793829973"},{"product_id":"ethiopia-gori-gesha","title":"Ethiopia • Gori Gesha","description":"\u003ch2\u003eHow this lot was made\u003c\/h2\u003e\n\u003cp\u003e96 hours of carbonic maceration in barrels, then 16 days drying on raised beds. The Gesha region runs warm, which is why naturals develop as well as they do here.\u003c\/p\u003e\n\u003ch2\u003eOur perspective\u003c\/h2\u003e\n\u003cp\u003eThe layers of complexity are what sold us on it. It rips on espresso and can shine through milk, and it's balanced enough to run well on filter or slow bar.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056466460811,"sku":"CSB-BODGGC-300G-W","price":27.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/Ethiopia_Gori_Gesha_CM_studio.png?v=1793829979"},{"product_id":"heirloom-blend","title":"Heirloom Blend","description":"\u003cp\u003eSomebody in your family made coffee like this. A pot on by six, still going at nine, nobody measuring anything. Heirloom is our attempt at that cup, made with coffee we actually chose.\u003c\/p\u003e\n\u003ch3\u003eWhat it tastes like\u003c\/h3\u003e\n\u003cp\u003eDark chocolate and caramel first, with dried fruit underneath keeping it from going flat. Full body, low acidity, sweet all the way through the finish. It takes milk better than anything else we roast.\u003c\/p\u003e\n\u003ch3\u003eWhy we roast it this way\u003c\/h3\u003e\n\u003cp\u003eThe hard part of a dark roast is knowing where to stop. Go too far and the coffee disappears and all you taste is the roast. We take Heirloom deep enough for real weight in the cup and pull it before it turns ashy, and we stop it in the same place on every batch off our Loring in Bellingham.\u003c\/p\u003e\n\u003ch3\u003eHow to brew it\u003c\/h3\u003e\n\u003cp\u003eFor espresso, 18 g in and 36 g out in 26 to 30 seconds, with water at 198 to 200 °F. Dark roasts are porous and give up solubles quickly, so the cooler water is what keeps the shot sweet instead of harsh. If it tastes sharp, drop your temperature before you touch the grind.\u003c\/p\u003e\n\u003cp\u003eFor batch brew or drip, 60 g per liter at a medium grind. It'll sit in a carafe for an hour and still taste like coffee.\u003c\/p\u003e\n\u003ch3\u003eSourcing\u003c\/h3\u003e\n\u003cp\u003eEvery coffee in this blend is one we bought ourselves and cupped before we committed to it. Roasted in Bellingham, WA.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056466231435,"sku":"CBB-HLM-300G-W","price":21.5,"currency_code":"USD","in_stock":true},{"title":"300g \/ Batch Brew","offer_id":51056466264203,"sku":"CBB-HLM-300G-B","price":21.5,"currency_code":"USD","in_stock":true},{"title":"300g \/ Espresso","offer_id":51056466296971,"sku":"CBB-HLM-300G-E","price":21.5,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Whole Bean","offer_id":51056466329739,"sku":"CBB-HLM-5LB-W","price":99.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Batch Brew","offer_id":51056466362507,"sku":"CBB-HLM-5LB-B","price":99.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Coarse","offer_id":51056466395275,"sku":"CBB-HLM-5LB-C","price":99.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Espresso","offer_id":51056466428043,"sku":"CBB-HLM-5LB-E","price":99.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/Heirloom_studio.png?v=1793829979"},{"product_id":"colombia-decaf-tolima","title":"Colombia • Decaf Tolima","description":"\u003ch2\u003eOur perspective\u003c\/h2\u003e\n\u003cp\u003eThis is the coffee that changed our mind about decaf. It comes off El Vergel, the same Bayter family farm behind some of the most technically ambitious coffee in Colombia, and it gets the same care as anything else they ship.\u003c\/p\u003e\n\u003cp\u003eIt has fooled plenty of people who were certain it wasn't a decaf. If you've written decaf off, start here.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056466493579,"sku":"CSB-FLNBTD-300G-W","price":25.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Whole Bean","offer_id":51056466526347,"sku":"CSB-FLNBTD-5LB-W","price":110.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/Decaf_studio.png?v=1793829978"},{"product_id":"brazil-essencia","title":"Brazil • Essencia","description":"\u003ch2\u003eOur perspective\u003c\/h2\u003e\n\u003cp\u003eMost of what we chase is light and expressive. Essencia is the exception that earns its place. We don't roast dark as a rule, and this sits at the darker end of our range, far enough to build body and sweetness without flattening the nutty, savory side that makes it work.\u003c\/p\u003e\n\u003cp\u003eBrazil moves more coffee than any other country, and a roaster ought to have a real relationship with that. Ocafi is ours. They're our largest volume supplier by a wide margin, and they've pushed us toward approachable coffees that still hold to regenerative practice. You'll find Essencia on its own and underneath several of our blends.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056466559115,"sku":"CSB-OCFESS-300G-W","price":22.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Whole Bean","offer_id":51056466591883,"sku":"CSB-OCFESS-5LB-W","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/Brazil_Ess_studio.png?v=1793829979"},{"product_id":"colombia-nitro-caturra","title":"Colombia • Nitro Caturra","description":"\u003ch2\u003eOur perspective\u003c\/h2\u003e\n\u003cp\u003eThis is an intensely expressive coffee. Watermelon juiciness, bubblegum aromatics, cotton candy sweetness, and it still lands clean and precise rather than muddled.\u003c\/p\u003e\n\u003cp\u003eThat combination is the whole argument for the nitro process. Most coffees this loud give up structure to get there. This one holds onto it.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056466624651,"sku":"CSB-BODMNC-300G-W","price":31.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Whole Bean","offer_id":51056466657419,"sku":"CSB-BODMNC-5LB-W","price":170.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/Colombia_Nitro_studio.png?v=1793829977"},{"product_id":"colombia-sidra-thermal-shock","title":"Colombia • Sidra Thermal Shock","description":"\u003ch1\u003e\n\u003cstrong\u003eThe Coffee\u003c\/strong\u003e:\u003c\/h1\u003e\n\u003cp\u003eProducer: Yessica Parra\u003c\/p\u003e\n\u003cp\u003eFarm: El Mirador\u003c\/p\u003e\n\u003cp\u003eProcessing: Thermal Shock\u003c\/p\u003e\n\u003cp\u003eVarietal: Sidra\u003c\/p\u003e\n\u003cp\u003eTasting: Capri Sun, Blackberry, Fruit Punch\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Importer:\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch3\u003eUnblended Coffee\u003c\/h3\u003e\n\u003cp\u003eUnblended Coffee was founded by siblings Lucas and Sofia Cuadros, who set out to rethink how Colombian coffee reaches the global specialty market.\u003c\/p\u003e\n\u003cp\u003eBefore entering coffee, Lucas ran a digital marketing company in the United States. While completing his MBA in 2019, he began exploring how storytelling and direct relationships could help producers gain more visibility and value for their coffees. That idea became the foundation for Unblended.\u003c\/p\u003e\n\u003cp\u003eLucas recognized that many Colombian producers had little connection to where their coffee ultimately ended up. Much of it moved through cooperatives and was blended into larger lots, making traceability and recognition difficult. At the same time, younger generations were increasingly leaving coffee farming behind.\u003c\/p\u003e\n\u003cp\u003eTo address this, Lucas partnered with his sister Sofia, a designer who joined the company in 2021. While Lucas focuses on sourcing and producer partnerships, Sofia helps shape the visual identity and storytelling that highlight each producer’s work.\u003c\/p\u003e\n\u003cp\u003eTogether they built Unblended around a simple idea. A producer’s name should be a brand. By working closely with young Colombian farmers experimenting with varieties and fermentation techniques, Unblended connects distinctive, traceable coffees with roasters looking for expressive and origin driven lots.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Producer:\u003c\/strong\u003e\u003c\/h1\u003e\n\u003ch3\u003eYessica Parra\u003c\/h3\u003e\n\u003cp\u003eYessica Parra is a coffee producer from the Huila region of southern Colombia, an area widely known for producing some of the country’s most expressive high elevation coffees.\u003c\/p\u003e\n\u003cp\u003eWorking at around 1800 meters above sea level, Yessica focuses on cultivating quality driven varieties while applying meticulous post harvest practices that highlight clarity and fruit expression in the cup. Huila’s volcanic soils, dramatic day to night temperature shifts, and high altitude growing conditions allow cherries to mature slowly, concentrating sugars and aromatic compounds before harvest.\u003c\/p\u003e\n\u003cp\u003eYessica represents a growing generation of Colombian producers who are combining traditional cultivation with modern fermentation techniques. By experimenting with controlled fermentation environments and advanced processing methods, she is able to produce coffees that push well beyond conventional profiles associated with washed Colombian lots.\u003c\/p\u003e\n\u003cp\u003eHer work with Sidra, a variety celebrated for its aromatic complexity and vibrant acidity, reflects this commitment to quality and experimentation. Through careful cherry selection, precise fermentation control, and disciplined drying protocols, Yessica produces coffees that showcase both the distinctive character of the variety and the terroir of Huila.\u003c\/p\u003e\n\u003ch1\u003eThe Coffee\u003c\/h1\u003e\n\u003ch3\u003eYessica Parra • Thermal Shock Sidra\u003c\/h3\u003e\n\u003cp\u003eThis lot features the Sidra variety, a cultivar believed to be a hybrid with Ethiopian lineage that is known for producing intensely aromatic and fruit forward coffees. Sidra has gained attention in recent years for its ability to deliver layered florality, vibrant acidity, and a silky texture when grown at high elevations.\u003c\/p\u003e\n\u003cp\u003eThe coffee is processed using a thermal shock fermentation, an increasingly popular technique among experimental Colombian producers.\u003c\/p\u003e\n\u003cp\u003eThe process generally follows several controlled stages:\u003c\/p\u003e\n\u003cp\u003e• \u003cstrong\u003eSelective harvesting\u003c\/strong\u003e of fully ripe cherries to ensure uniform sugar concentration\u003cbr\u003e• \u003cstrong\u003eInitial fermentation\u003c\/strong\u003e where naturally occurring yeasts begin metabolizing sugars within the fruit\u003cbr\u003e• \u003cstrong\u003eThermal shock stage\u003c\/strong\u003e, where the coffee is exposed to a rapid shift in temperature through hot and cold water cycles\u003cbr\u003e• \u003cstrong\u003eWashing and controlled drying\u003c\/strong\u003e, stabilizing the coffee while preserving volatile aromatic compounds\u003c\/p\u003e\n\u003cp\u003eThe rapid temperature shift interrupts fermentation activity while helping lock in aromatic precursors developed during the earlier fermentation stage. When executed well, this process can enhance clarity while amplifying fruit intensity and sweetness.\u003c\/p\u003e\n\u003cp\u003eIn the cup, the result is a coffee with high fruit expression and vibrant intensity, presenting flavors reminiscent of:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cp\u003eCapri Sun\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eBlackberry\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003eFruit Punch\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe profile is vivid and playful, driven by expressive fruit character while still maintaining the structure and clarity that high elevation Colombian coffees are known for.\u003c\/p\u003e\n","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056466722955,"sku":"CSB-UBDEMS-300G-W","price":32.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Whole Bean","offer_id":51056466755723,"sku":"CSB-UBDEMS-5LB-W","price":175.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/YPSidra_box_mockup_1500_16e9f516-b765-41b3-b470-7a349f067b50.png?v=1793829977"},{"product_id":"colombia-red-bourbon","title":"Colombia • Red Bourbon","description":"\u003ch2\u003eHow this lot was made\u003c\/h2\u003e\n\u003cp\u003eCherries were picked at full ripeness, floated to remove underripes and defects, then washed in 50°C water. They were depulped with a measured amount of mucilage left behind as fuel, then sealed in anaerobic tanks with a defined inoculant.\u003c\/p\u003e\n\u003cp\u003eThrough the entire ferment, Jhon tracked four numbers: Brix for remaining sugar, pH for acid development, total dissolved solids for mucilage breakdown, and electrical conductivity as a confirming signal. He pulled the tank when the readings hit target, then arrested fermentation with a 35°C wash.\u003c\/p\u003e\n\u003cp\u003eDrying took eight to twelve days in the sun, down to a moisture content between 10 and 11.5 percent. The parchment then rested in sacks on pallets, off the ground, while moisture equilibrated through the bean.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056466690187,"sku":"CSB-KWCRRB-300G-W","price":27.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/Colombia_RB_JR_studio.png?v=1793829979"},{"product_id":"mexico-la-herradura","title":"Mexico • La Herradura","description":"\u003ch1\u003e\n\u003cstrong\u003eThe Coffee\u003c\/strong\u003e:\u003c\/h1\u003e\n\u003cp\u003eRegion: Patlanalan, Quimixtlán, Puebla\u003c\/p\u003e\n\u003cp\u003eProcessing: Washed\u003c\/p\u003e\n\u003cp\u003eVarietal: Mixed\u003c\/p\u003e\n\u003cp\u003eElevation: 1,700 masl\u003c\/p\u003e\n\u003cp\u003eTasting: Peach, Honey, Grape\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Origin: Patlanalan, Puebla\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003ePatlanalan is a community in the municipality of Quimixtlán, Puebla, on the Gulf-facing slope of the Sierra Madre Oriental. The municipality runs from 900 to 2,600 meters and averages around 1,960. At 1,700 meters this lot sits mid-slope.\u003c\/p\u003e\n\u003cp\u003ePuebla is not a name people associate with Mexican coffee. Chiapas, Veracruz and Oaxaca take most of the volume and all of the attention; those three plus Puebla account for 85 percent of the country's coffee area. Quimixtlán is remote even within Puebla, which is part of why coffee from here has only recently started moving as separated lots instead of disappearing into commodity blends.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the process\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMexico is a washed origin almost without exception. The practice here follows the national pattern: ripe cherry depulped the day it's picked, dry fermentation in tanks or barrels, then sun drying. Falcon puts the typical Mexican fermentation window at 12 to 40 hours and drying at 6 to 12 days.\u003c\/p\u003e\n\u003cp\u003eWe don't have the tank times for this specific lot yet. When the lot sheet lands we'll publish the real numbers instead of the regional average.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOn the variety: what \"mixed\" actually means\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMexican coffee farms average 2.9 hectares, median 2.0, and roughly 90 percent of the country's 545,000 growers work two hectares or less. Nobody at that scale maintains single-variety blocks.\u003c\/p\u003e\n\u003cp\u003eWhat you get instead is a plot assembled over decades. Older Typica and Bourbon from before the 1989 crash. Mundo Novo and Caturra layered in during the years there was credit to plant. Catimor, Marsellesa and Oro Azteca put in after leaf rust arrived, because that's what the replanting programs handed out. All of it gets picked together and pooled at a shared wet mill.\u003c\/p\u003e\n\u003cp\u003eThe cup result is averaged rather than typical. You give up the single-variety signature that makes a Gesha or a Bourbon legible, and you get breadth in exchange. The peach and honey here sit on a base wide enough that no one variety is driving.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy Mexican coffee is underpriced\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eTwo events set the terms this coffee is still sold under.\u003c\/p\u003e\n\u003cp\u003eIn 1989 the International Coffee Agreement collapsed, removing the quota system that had held a floor under global prices. The same year, Mexico dissolved INMECAFE, the state coffee institute that had driven roughly 900 percent production growth through the 1980s by supplying credit, technical assistance and market access. Growers lost the price floor and the institution inside twelve months. Remote communities lost the most, because they had the fewest alternatives.\u003c\/p\u003e\n\u003cp\u003eThen leaf rust. Between 2012 and 2015 national production fell from around six million bags to 2.8 million, and some regions lost three quarters of their crop. The ICO puts national losses at 50 percent through 2016.\u003c\/p\u003e\n\u003cp\u003eThe average Mexican coffee farmer is 54 years old. This country's coffee has been bought as commodity-grade for a generation, and what's available at 1,700 meters in Puebla is well ahead of what the market pays for it.\u003c\/p\u003e\n\u003ch1\u003e\u003cstrong\u003eThe Importer:\u003c\/strong\u003e\u003c\/h1\u003e\n\u003cp\u003e\u003cb\u003eFalcon Coffees\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eFalcon is a specialty green trader founded in 2008 and headquartered in Lewes, England. They source from roughly 550,000 smallholder producers across 26 origins and supply more than a thousand roasters.\u003c\/p\u003e\n\u003cp\u003eTheir Mexico work concentrates on isolated highland communities between 1,200 and 1,800 meters, the band where the quality is real and the infrastructure is not. Getting a separated lot out of a place like Quimixtlán takes a trader willing to do the logistics on small volumes.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056466985099,"sku":"CSB-FLNLHD-300G-W","price":25.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Whole Bean","offer_id":51151644885131,"sku":"CSB-FLNLHD-5LB-W","price":140.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/Mexico_La_Herradura_studio_97ef4347-e7ba-4079-a892-f5d7fae74ae4.png?v=1793829977"},{"product_id":"symmetry-blend","title":"Symmetry Blend","description":"\u003cp\u003eSymmetry is the bag we keep at home. Interesting enough to notice on a slow Saturday, easy enough that it still works at six on a Tuesday morning when you're not paying attention to anything.\u003c\/p\u003e\n\u003ch3\u003eWhat it tastes like\u003c\/h3\u003e\n\u003cp\u003eRed fruit and berries up front with dark chocolate underneath holding it together. Bright without being sharp, sweet through the middle, clean on the finish.\u003c\/p\u003e\n\u003ch3\u003eWhy we built it this way\u003c\/h3\u003e\n\u003cp\u003eTwo coffees in equal measure. One is clean and sweet and traditional, the cup people picture when they picture good coffee. The other is complex and expressive, the kind of lot we'd normally sell on its own with its own label. One to one, every batch.\u003c\/p\u003e\n\u003cp\u003eBlended that way you get enough structure to feel familiar on the first sip and enough happening underneath to stay interesting on the second. We keep the roast light of center on purpose, because the expressive half is always the first thing a darker roast flattens out.\u003c\/p\u003e\n\u003ch3\u003eHow to brew it\u003c\/h3\u003e\n\u003cp\u003eFor pour over, 22 g of coffee to 360 g of water at a medium-fine grind, with water at 205 to 210 °F. Bloom for 45 seconds with 60 g, then pour in two additions and target three minutes total. If it tastes sour, grind finer before you change anything else.\u003c\/p\u003e\n\u003cp\u003eFor drip, 60 g per liter at a medium grind.\u003c\/p\u003e\n\u003ch3\u003eSourcing\u003c\/h3\u003e\n\u003cp\u003eEvery coffee in this blend is one we bought ourselves and cupped before we committed to it. Roasted in Bellingham, WA.\u003c\/p\u003e","brand":"Makeworth Coffee","offers":[{"title":"300g \/ Whole Bean","offer_id":51056466788491,"sku":"CBB-SYM-300G-W","price":23.75,"currency_code":"USD","in_stock":true},{"title":"300g \/ Espresso","offer_id":51056466821259,"sku":"CBB-SYM-300G-E","price":23.75,"currency_code":"USD","in_stock":true},{"title":"300g \/ Batch Brew","offer_id":51056466854027,"sku":"CBB-SYM-300G-B","price":23.75,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Whole Bean","offer_id":51056466886795,"sku":"CBB-SYM-5LB-W","price":115.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Espresso","offer_id":51056466919563,"sku":"CBB-SYM-5LB-E","price":115.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Batch Brew","offer_id":51056466952331,"sku":"CBB-SYM-5LB-B","price":115.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0744\/3182\/4011\/files\/Symmetry_studio.png?v=1793829977"}],"url":"https:\/\/checkout.cherrybookcoffee.com\/collections\/makeworth-coffee.oembed","provider":"Cherrybook","version":"1.0","type":"link"}