{"title":"Freshly roasted specialty coffee","description":"\u003cp\u003e\u003cstrong\u003eFreshly roasted specialty coffee: from world championships to your cup\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee Spells is more than coffee – it is a blend of professionalism and magic created by \u003cstrong\u003eAistė Košienė\u003c\/strong\u003e. As Lithuanian Brewers Cup vice-champion who represented Lithuania at the World Brewers Cup, Aistė brings her experience into every bag of Coffee Spells beans. As a coffee competition judge and professional roaster, she makes sure that only the highest quality reaches your home – \u003cstrong\u003eonly coffee scoring 84+ SCA points.\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"ruanda-rusines-kavos-pupeles","title":"Rwanda \/\/ specialty coffee beans","description":"\u003cp\u003e\u003cstrong\u003e💙 Buy 2 or more bags of coffee – get −10% on all of them! 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The discount is applied automatically in the cart.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen drinking these freshly roasted Arabica beans from North Sumatra, Indonesia, look for: \u003cstrong\u003ejasmine, coconut jelly, grape juice and a blackberry finish. An intense jasmine aroma and a complex structure.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAbout the beans (100% Arabica):\u003c\/p\u003e\n\u003cp\u003eCountry, region and farm: \u003cstrong\u003eIndonesia, North Sumatra, Karo, Simalem\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProcessing specialist: \u003cstrong\u003eJohan Kwe\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAltitude: \u003cstrong\u003e1300–1600 m above sea level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eVariety: \u003cstrong\u003eCatimor\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eProcessing: \u003cstrong\u003eWet hulled, co-fermented with jasmine\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSCA score: \u003cstrong\u003e85\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe organic Simalem farm lies in the highlands of North Sumatra, in the Karo region, about three hours from Medan. 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Today, in his seventies, Elmer is a respected figure in the Colombian coffee industry and the founder of El Renacer – a farm where tradition meets innovation, known for precise processing, thoughtful experiments and dedication to quality.\u003c\/p\u003e\n\u003cp\u003eThe farm is known for bold, carefully controlled fermentations: co-fermenting with fresh fruit (passion fruit, pineapple, mango, blackberry), using wine yeasts and slow drying on African beds with close control of airflow and temperature.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe process begins\u003c\/strong\u003e with a live culture of lactic acid bacteria (lactobacillus) and yeast (Saccharomyces cerevisiae). Part of this culture is fed with fresh ginger and a little panela (unrefined cane sugar) or molasses: the ginger gives the coffee its character, while the sugar feeds the fermentation and complements the coffee’s natural sweetness. The cherries are floated to remove defects, pulped, and sealed with the ginger culture in an airtight tank for 72 hours. The coffee is then dried slowly – 2–3 days in the sun and 8 days in the shade – until its moisture settles at 10–11%.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eSL28\u003c\/strong\u003e variety was developed by Scott Agricultural Laboratories in Kenya in the 1930s. 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