{"title":"Coffee","description":"","products":[{"product_id":"candyman","title":"Candyman - Espresso Blend","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eOur flagship espresso blend combining of our favourite in-season coffees put together to create sweet, balanced espresso.\u003c\/p\u003e\n\u003cp\u003eServed black, it is vibrant with grape, plum and a sweetness likened to lemon pastry and dark chocolate. With milk, it is sweet and malty with the richness of macadamia butter.\u003c\/p\u003e\n\u003cp\u003eThe components of this blend are direct purchased from star producers we have longstanding relationships with, whose coffees we also celebrate as single origin roasts.\u003c\/p\u003e\n","brand":"SmallBatchRoastingCo","offers":[{"title":"250g \/ Whole","offer_id":37669816008854,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Espresso","offer_id":37669816041622,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Pour over","offer_id":37669816074390,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Stove top","offer_id":37669816107158,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Aeropress","offer_id":37669816139926,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Whole","offer_id":37669816172694,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Espresso","offer_id":37669816205462,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Pour over","offer_id":37669816238230,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Stove top","offer_id":37669816270998,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Aeropress","offer_id":37669816303766,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ French press","offer_id":39256344166550,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ French press","offer_id":39256354455702,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/Candyman-front_211c40d6-2abe-4044-abb4-f9db40c94206.png?v=1768442877"},{"product_id":"golden-ticket-espresso","title":"The Ones We Love - Espresso Blend","description":"\u003cdiv\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eA bolder two coffee pairing bringing heavier flavours to accommodate the addition of milk. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis essentially allows us to celebrate more coffees \"we love\" (that additionally may have a small lot size), finds a nice middle point between “single” and “blend”, and sets us a great Quality Control challenge to make an interesting and different product to Candyman that fluctuates seasonally, as the components change more frequently.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe Ones We Love will have has less focus on consistency of flavours per se, and more on short run, special profiles with high character.\u003c\/p\u003e\n\u003cp\u003eThe espresso version also has the requirement to have great presence in milk.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"250g \/ Whole","offer_id":37669836718230,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for espresso","offer_id":37669836750998,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for pour over","offer_id":37669836783766,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for stove top","offer_id":37669836816534,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for aeropress","offer_id":37669836849302,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Whole","offer_id":37669836882070,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for espresso","offer_id":37669836914838,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for pour over","offer_id":37669836947606,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for stove top","offer_id":37669836980374,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for aeropress","offer_id":37669837013142,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for french press","offer_id":39383814176918,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for french press","offer_id":39383815848086,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/TOWL_front.png?v=1768444239"},{"product_id":"decaf-espresso-or-filter","title":"Decaf – Espresso","description":"\u003cp\u003eOur regional blend from Huila, built from microlots from our portfolio producers. These are all smallholders, ecological farmers, and all paid under our livelihood model. This is our initiative to provide economic security to our producers even when their coffees don’t quite make the cut as exceptional microlots. We’re pretty proud of this one and what is means on the ground.\u003c\/p\u003e\n\u003cp\u003eWe purchase all our Colombian coffee directly from small holder producers – and when we say ‘direct’ we literally mean it: we pay smallholders in Colombian pesos, from our bank account to theirs, or with a cheque, or with cash if they don’t have a bank account. We buy parchment coffee and we pay, in full, upon delivery to the mill. We then take charge of the parchment, contracting the milling service and the deccaffeination process in Manizales. We export via our Colombian company, Shared Source S.A.S.\u003c\/p\u003e\n\u003cp\u003eThis coffee is processed using a natural sugarcane method, please get in touch if you’d like more info.\u003c\/p\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"250g \/ Whole beans","offer_id":39383763386518,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for espresso","offer_id":39383763419286,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for pour over","offer_id":39383763452054,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for stove top","offer_id":39383763484822,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for Aeropress","offer_id":39383763517590,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for French press","offer_id":39383763550358,"sku":"","price":20.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Whole beans","offer_id":39383763583126,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for espresso","offer_id":39383763615894,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for pour over","offer_id":39383763648662,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for stove top","offer_id":39383763681430,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for Aeropress","offer_id":39383763714198,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for French press","offer_id":39383763746966,"sku":"","price":68.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/Decaf_espresso_front.png?v=1768871825"},{"product_id":"golden-ticket-filter","title":"Golden Ticket - Daily Filter","description":"\u003cp\u003eProducers – Vicente Ramos \/ Danche\u003cbr data-mce-fragment=\"1\"\u003eAttributes – Caturra \/ Heirloom\u003cbr data-mce-fragment=\"1\"\u003eOrigin – Guatemala and Ethiopia\u003cbr data-mce-fragment=\"1\"\u003eFlavours – White flower, earl grey tea, red apple, nectarine\u003c\/p\u003e\n\u003cp\u003eWe want to cordially ask you to enjoy this fine coffee, which is quite simply the best filter coffee we can put together. It’s designed to taste juicy and sweet. Great up front and great cold, it will please crowds (not just geeks), and will support expert and maybe even sloppy brewing. It’s just going to bloody work.\u003c\/p\u003e\n\u003cp\u003eIf you’ve not tried a filter blend before, thinking it won’t be as good, make sure you don’t miss this one.\u003c\/p\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"1kg \/ Whole beans","offer_id":39383890559126,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Espresso","offer_id":39383890591894,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Pour over","offer_id":39383890624662,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Stove top","offer_id":39383890657430,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Aeropress","offer_id":39383890690198,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ French press","offer_id":39383890722966,"sku":"","price":70.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Whole beans","offer_id":39383890362518,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Espresso","offer_id":39383890395286,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Pour over","offer_id":39383890428054,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Stove top","offer_id":39383890460822,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Aeropress","offer_id":39383890493590,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ French press","offer_id":39383890526358,"sku":"","price":21.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/GTF_front.png?v=1768451117"},{"product_id":"decaf-filter","title":"Decaf – Filter","description":"\u003cp\u003eOur regional blend from Huila, built from microlots from our portfolio producers. These are all smallholders, ecological farmers, and all paid under our livelihood model. This is our initiative to provide economic security to our producers even when their coffees don’t quite make the cut as exceptional microlots. We’re pretty proud of this one and what is means on the ground.\u003c\/p\u003e\n\u003cp\u003eWe purchase all our Colombian coffee directly from small holder producers – and when we say ‘direct’ we literally mean it: we pay smallholders in Colombian pesos, from our bank account to theirs, or with a cheque, or with cash if they don’t have a bank account. We buy parchment coffee and we pay, in full, upon delivery to the mill. We then take charge of the parchment, contracting the milling service and the deccaffeination process in Manizales. We export via our Colombian company, Shared Source S.A.S.\u003c\/p\u003e\n\u003cp\u003eThis coffee is processed using a natural sugarcane method, please get in touch if you’d like more info.\u003c\/p\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"250g \/ Whole beans","offer_id":46187319459990,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for espresso","offer_id":46187319492758,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for pour over","offer_id":46187319525526,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for stove top","offer_id":46187319558294,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for Aeropress","offer_id":46187319591062,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Grind for French press","offer_id":46187319623830,"sku":null,"price":22.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Whole beans","offer_id":46187319656598,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for espresso","offer_id":46187319689366,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for pour over","offer_id":46187319722134,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for stove top","offer_id":46187319754902,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for Aeropress","offer_id":46187319787670,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Grind for French press","offer_id":46187319820438,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/Decaf_filter_front.png?v=1768874944"},{"product_id":"filter-bundle","title":"Filter Bundle - 4x 250g","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eFilter (4 x 250g)\u003c\/strong\u003e\u003cspan\u003e – 250g of our Golden Ticket Filter blend, and three different 250g bags of our latest release single producer lots roasted for filter brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eCan’t decide on which coffee to choose? Sample the range! Available as all espresso, all filter or as a combination.\u003c\/p\u003e\n\u003cp\u003eWe are so proud of the work that our producer partners, our roasters, and our quality control team do here at Small Batch, and we want you to be able to celebrate all that hard work with us!\u003c\/p\u003e\n\u003cp\u003eOur filter bundle allows you to compare a group of exceptional coffees side-by-side.\u003c\/p\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"Default Title","offer_id":46212367679638,"sku":null,"price":80.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/Filterbundle.png?v=1769490241"},{"product_id":"espresso-bundle-4x-250g","title":"Espresso Bundle - 4x 250g","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eEspresso (4 x 250g)\u003c\/strong\u003e\u003cspan\u003e – 250g of our signature Candyman blend, and The Ones We Love Blend + two different 250g bags of our latest release single producer lots roasted for espresso brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWe are so proud of the work that our producer partners, our roasters, and our quality control team do here at Small Batch, and we want you to be able to celebrate all that hard work with us!\u003c\/p\u003e\n\u003cp\u003eOur sampler packs allow you to compare a group of exceptional coffees side-by-side.\u003c\/p\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"Default Title","offer_id":46248053866646,"sku":null,"price":75.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/espressobundle-2.png?v=1771285841"},{"product_id":"beto-espresso","title":"Beto - Espresso","description":"\u003cp\u003e\u003cspan\u003eBeto \u003cmeta charset=\"utf-8\"\u003eNarvaez\u003cbr\u003ePalacinoy, Nariño, Colombia\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003ePink Bourbon \u003c\/span\u003e\u003cbr\u003eWashed process\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003eBeto has been a coffee grower since he was 13 years old (when he left school), planting coffees in a plot that his mother let him manage- from there, he purchased more trees, and slowly- parcel by parcel- he was able to purchase a farm from his uncle. Beto has worked hard to learn coffee production step by step, and he has had great success. In 2015, Beto chose to participate in the Yara Championship of Huila, where his coffee won 2nd place. From there, he realized that he liked focusing on coffee quality and eventually joined the Guacharos group about 4 years ago which is how we began to be exposed to his coffee.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eBeto recently sold one of his plots (Buenos Aires- viejo) to his uncle, but he kept a 1.5 ha plot. 5 years ago, he bought another 4 hectare plot and also named it Finca Buenos Aires- let’s call that nuevo! The new plot stands around 1550 masl, and Beto has planted pink bourbon, bourbon sidra, papayo ombligón, F6, Catigua MG2, and 1 ha of red caturra. He has 400 \u003ci data-stringify-type=\"italic\"\u003ecachingo\u003c\/i\u003e trees planted throughout the plot, as well as orange and lemon trees- last summer’s brutal heat emphasized to Beto the importance of shade trees to protect the soils and coffee trees and moderate the sun’s heat- the \u003ci data-stringify-type=\"italic\"\u003ecachingo \u003c\/i\u003ealso sheds leaves that are rich in organic matter. The remaining 1.5 ha plot is in the township of Diamante at 1600 masl, and he also has ombligón trees planted there.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eLooking ahead, Beto is hoping to purchase another 2 hectare plot of land to plant coffee. It’s at 1750 masl, and he has the land identified- but he just needs to figure out the financing. He’s hoping to plant half a hectare of sidra, half a hectare of chiroso, and a hectare of laurina- and maybe wush wush! Beto takes a lot of pride in having done well at coffee competitions, and increasingly being globally recognized for his hard work.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb data-stringify-type=\"bold\"\u003ePROCESSING\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eTo process, Beto starts with ripe cherries, floats then carefully sorts by hand. From there, the cherries begin their fermentation process (kept intact, in bags, in drums) for 18-20 hours.  The cherries are then de-pulped and returned to sealed bags for another 48- 50 hours. To wash, Beto connects hot water to a coffee washing machine designed for fermented coffee, achieving a kind of thermal shock (Beto says that the thermal shock seals the seed, keeping favourable fermentation flavours locked inside.). The coffee then dries under shade in an upper level canopy dryer.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb data-stringify-type=\"bold\"\u003ePRICING TRANSPARENCY\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eWe purchase parchment coffee directly from the association, and transfer pesos straight to their bank account upon receipt of parchment at our chosen mill. We pay for transport from Bruselas to the mill. We paid 3,800,000 pesos per carga to Beto for his pink bourbon lot.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"250g \/ Whole Beans","offer_id":46289459249302,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for pour over","offer_id":46289459282070,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for aeropress","offer_id":46289459314838,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for stove top","offer_id":46289459347606,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for french press","offer_id":46289459380374,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for espresso","offer_id":46289459413142,"sku":null,"price":24.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Whole Beans","offer_id":46289459445910,"sku":null,"price":82.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for pour over","offer_id":46289459478678,"sku":null,"price":82.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for aeropress","offer_id":46289459511446,"sku":null,"price":82.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for stove top","offer_id":46289459544214,"sku":null,"price":82.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for french press","offer_id":46289459576982,"sku":null,"price":82.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for espresso","offer_id":46289459609750,"sku":null,"price":82.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/Beto_X_front.png?v=1773291260"},{"product_id":"nolberto-espresso","title":"Nolberto - Espresso","description":"\u003ch6 class=\"p1\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan\u003eStone fruit, creamy, muscovado \u0026amp; grapefruit residual\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h6\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eNolberto Olaya\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003ePlanadas, Tolima, Colombia\u003cbr\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTypica Mejorado\u003c\/span\u003e\u003cbr\u003eWashed\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003e\u003cb data-stringify-type=\"bold\"\u003eFarm Management\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eThe first thing to know about Nolberto is that he is an expert in holistic and regenerative farming, and he manages his farm entirely organically- carefully decomposing farm outputs to break down the micro-nutrients to return to the soils, and only rarely having to purchase a store-made organic input to keep his trees healthy. Nolberto manages a variety of coffee varieties on his farm, including 10,000 caturra, 4,000 gesha, 1,200 tabi, and around 1,500 trees each of pink bourbon, caturra chiroso, wush wush, maragogype and java.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eNolberto is the third generation in his family to grow coffee, and has been working in coffee for 24 years. He’s been focusing on organic agriculture for the last decade or so, and has been teaching his children to work in the fields so that they may continue with the legacy- the family roasts coffee for themselves and sells roasted coffee in their community. Nolberto has been described as a real genius in organic agriculture- he sprays a fertilizing spray on his trees monthly, mixing Super Magro, worm leachate (the dark liquid that leaks out of a worm composting bin- it’s water released from the cells of decomposing scraps), and micro-organisms- he makes all of these products on his farm, and also sells them to his friends and neighbors so that they can farm organically as well.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHis harvest is always super healthy with great production year after year. 90% of his farm is under shade trees-\u003cspan\u003e \u003c\/span\u003e\u003ci data-stringify-type=\"italic\"\u003eGuam, santafereño, cachingo, \u003c\/i\u003eand \u003ci data-stringify-type=\"italic\"\u003eleucaena, \u003c\/i\u003ewhich all provide organic material and fix nitrogen back into the soil. As climate change brings more rains to the steep hillsides of El Ruby where he farms, he’s especially glad to have been thinking of the future when he focused on returning shade trees to his farm- erosion hasn’t been as much of a problem this year. Nolberto’s daughter, an avid bird-watcher, has identified over 130 species of birds from their lush farm.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb data-stringify-type=\"bold\"\u003eProcessing\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eNolberto and his son Yefferson work closely together to carefully process each lot- Yefferson has trained as a sample roaster and cupper. For all of the lots, they start by floating cherries to remove the over- and under-ripe cherries. The coffee first begins its fermentation process from within the cherry (natural bacteria enter through the tip where the cherry is picked) during an initial cherry fermentation; the cherries are kept in sealed plastic barrels with valves for off-gassing. Then, it’s de-pulped and left for 60-70 hours in sealed barrels. Careful measurements showed Nolberto and Yefferson that when the barrels are properly sealed, the temperature doesn’t get above 18 C. From there, the coffee is washed twice- first in a full tank of water, and then again with less water. For drying, they dry it first in \u003ci data-stringify-type=\"italic\"\u003emarquesinas \u003c\/i\u003efor 2-3 days to avoid mold issues. From there, they take the coffee to dry inside their home in an attic-like space- for special lots like this chiroso, they’re really careful to make sure that the coffee is dried under a roof on the second floor of their home, rotating it once a day every day for 20 – 25 days, depending on the weather conditions.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb data-stringify-type=\"bold\"\u003ePRICE TRANSPARENCY\u003c\/b\u003e\u003cbr aria-hidden=\"true\"\u003eWe purchase parchment coffee directly from Nolberto, and pesos are transferred straight to his bank account upon receipt of parchment at our chosen mill. We pay for transport from Tolima  to the mill. We paid 5,000,000 pesos per carga (125 kilos of parchment coffee, this is the unit farmers sell their coffee in) for this lot. For context, here is a link to the daily carga market price: \u003cu data-stringify-type=\"underline\"\u003e\u003ca data-sk=\"tooltip_parent\" data-stringify-link=\"https:\/\/www.federaciondecafeteros.org\/static\/files\/precio_cafe.pdf\" rel=\"noopener noreferrer\" href=\"https:\/\/www.federaciondecafeteros.org\/static\/files\/precio_cafe.pdf\" class=\"c-link\" target=\"_blank\"\u003ehttps:\/\/www.federaciondecafeteros.org\/static\/files\/precio_cafe.pdf\u003c\/a\u003e\u003c\/u\u003e.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003eWe ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"250g \/ Whole Beans","offer_id":46289488019606,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for pour over","offer_id":46289488052374,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for aeropress","offer_id":46289488085142,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for stove top","offer_id":46289488117910,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for french press","offer_id":46289488150678,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for espresso","offer_id":46289488183446,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Whole Beans","offer_id":46289488216214,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for pour over","offer_id":46289488248982,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for aeropress","offer_id":46289488281750,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for stove top","offer_id":46289488314518,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for french press","offer_id":46289488347286,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for espresso","offer_id":46289488380054,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/Nolberto_front.png?v=1773292932"},{"product_id":"alexander-filter","title":"Alexander - Filter","description":"\u003ch6 class=\"p1\"\u003e\u003cspan\u003eJuicy and silky with papaya, riesling and guava\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cem\u003eProducer\u003c\/em\u003e - \u003cspan\u003eAlexander\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eOrigin -\u003c\/em\u003e \u003cmeta charset=\"UTF-8\"\u003eSan Bosco, Nariño, Colombia\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eVarietal -\u003c\/em\u003e \u003cspan\u003eCastillo \u0026amp; caturra\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eProcess\u003c\/em\u003e - Washed\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003eWe have long loved buying coffee in Nariño- it is geographically, climatically and culturally very distinct from neighboring states, and the cup profiles are no less unique. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis year, we have developed new \u003c\/span\u003e\u003cspan\u003erelationships with a small group of producers organized in a community group called San Bosco. \u003c\/span\u003e\u003cspan\u003eSan Bosco benefits from a microclimate that is relatively dry and protected from the cold, despite its high altitudes, ranging from 2100 – 2300 masl. The group is relatively new to processing specialty coffee- climate change has meant that the area’s cultivation has somewhat recently shifted from legumes and coca towards coffee in the last six years or so. The area is geographically isolated, and producers are motivated to learn more about specialty coffee processing- they have linked up with a more well-established group called Cultivando Futuro, which has supported the San Bosco producers by offering cupping labs and technical processing advice. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis castillo and caturra lot comes from 27 year old Alexander Cabrera, whose farm El Guayacán is at a breathtaking 2250 masl. He doesn’t have many shade trees on the farm because the high altitude keeps the weather cool, and the trees need all of the heat and sunlight they can get. Alexander’s grandfather left the farm to him, but it used to produce beans and corn- Alexander first planted coffee on the farm six years ago after noting that temperatures weren’t as cold as they used to be when he was a child, and convincing his father that it could be an interesting alternative. He started with 1,500 castillo trees, and after slow expansion, now the farm has 4,000 trees. He proudly notes that six other neighbors now work in coffee after seeing his success!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003ePROCESSING\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen he first started planting coffee, Alexander attended a coffee processing workshop, and he has been experimenting since then. He and his family work with 10-15 pickers during the harvest season, and they’ve slowly built up the processing infrastructure- he uses a plastic tank to float cherries and keeps them in a sealed plastic bag for an initial fermentation in-cherry, and then he de-pulps and keeps the seeds in a separate sealed plastic bag for another 72 hours. He takes the washed, de-pulped seeds down from the farm and to his home in San Bosco where he has drying infrastructure set up- the coffee dries in 12-15 days. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003ePRICING TRANSPARENCY\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe purchase parchment coffee directly from Alexander, and pesos are transferred straight to his bank account upon receipt of parchment at our chosen mill. We pay for transport from Nariño to the dry mill. During the primary harvest in Nariño, we paid 2,706,250 pesos per \u003c\/span\u003e\u003ci\u003e\u003cspan\u003ecarga\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e (125 kilos of parchment coffee, this is the unit farmers sell their coffee in) for Alexander’s coffee.  For context, here is a link to the daily \u003c\/span\u003e\u003ci\u003e\u003cspan\u003ecarga\u003c\/span\u003e\u003c\/i\u003e\u003cspan\u003e market price:  \u003c\/span\u003e\u003cspan\u003ehttps:\/\/www.federaciondecafeteros.org\/static\/files\/precio_cafe.pdf \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"250g \/ Whole Beans","offer_id":46306344435862,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for pour over","offer_id":46306344468630,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for aeropress","offer_id":46306344501398,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for stove top","offer_id":46306344534166,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for french press","offer_id":46306344566934,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for espresso","offer_id":46306344599702,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Whole Beans","offer_id":46306344632470,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for pour over","offer_id":46306344665238,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for aeropress","offer_id":46306344698006,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for stove top","offer_id":46306344730774,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for french press","offer_id":46306344763542,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for espresso","offer_id":46306344796310,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/Alexander_front_1.png?v=1774232600"},{"product_id":"jhoan-pink-borbon-filter","title":"Jhoan - Pink Borbon - Filter","description":"\u003ch6 class=\"p1\"\u003e\u003cspan\u003eSweet and aromatic with lemon curd, stone fruit, florals, wine gums\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cem\u003eProducer\u003c\/em\u003e - \u003cspan\u003eJhoan Vergara\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eOrigin -\u003c\/em\u003e San Isidro, Nariño, Colombia\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eVarietal -\u003c\/em\u003e \u003cspan\u003ePink borbon\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eProcess\u003c\/em\u003e - Washed\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003e\u003ci data-stringify-type=\"italic\"\u003ePink bourbon lot from Jhoan’s family farm Las Flores at around 1650 masl in San Isidro, Huila\u003c\/i\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eThough we first encountered Jhoan close to a decade ago cupping in a SENA lab, we were (re)introduced to him through our long-term friends and partners the Lassos of the El Diviso farm- the Lassos and the Vergaras have shared processing knowledge, tips and tricks, and even share drying and processing infrastructure when both their farms find themselves at capacity.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJhoan’s parents migrated from Cundinamarca to Huila in the early 90s- they came after an uncle had found success in Huila. Though Huila was a new part of the country for the family, coffee farming was not- Jhoan’s grandparents were coffee producers in the north. The family started with about 15 hectares in total, but they started with just 2 ha in coffee- and grew from there to plant up to 90,000 trees- almost entirely caturra. For the first 15 years or so, the family focused on local markets, and commodity coffees- the specialty coffee industry was still very nascent. In the early 00s, Jhoan’s mother sent a coffee into the Cup of Excellence competition, and though she didn’t win, the family began to focus more on quality, and Jhoan began to learn more about coffee.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAt just 15 years old, Jhoan left high school in Pitalito and began to focus on the farm, and on coffee. He began to get curious about coffee- specifically, where it ended up, and who was buying it- and he ended up at the SENA- the Servicio Nacional de Aprendizaje, or National Training Service- where many coffee producers learn agronomy, cupping, roasting, and basic brewing skills. At the SENA, Jhoan met Nestor Lasso- which will end up being a crucial friendship and partnership (for the families, and for Shared Source!).\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eCoffee leaf rust- \u003ci data-stringify-type=\"italic\"\u003eroya\u003c\/i\u003e– struck the Vergara family farm hard in 2008, and to combat the fungus, they renovated the farm with varieties that were more rust-resistant, higher yielding, and had good cup quality- starting with tabi, and continuing to plant pink bourbon, gesha, caturra chiroso, maracaturra, red bourbon, etc.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb data-stringify-type=\"bold\"\u003ePROCESSING\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJhoan is an accomplished cupper, and every step comes from lots of experimentation to understand the effect of the multiple steps on the end cup profile. For the pink bourbon, first, they pick cherries at optimal ripeness, and then float them to remove under-ripe cherries. From there, cherries are moved to large plastic barrels where the cherries first undergo an anaerobic fermentation step- they’re left in sealed plastic barrels- for 36 hours, and then the cherries are left to continue fermenting in an open air environment (oxidation) for another 12 hours. From there, the cherries are de-pulped, and then they undergo an additional 36 hours of anaerobic fermentation in a sealed vessel with a tube for off-gassing. Finally, the coffee is washed and undergoes a thermal shock- meaning that the coffee is washed with water heated to 50°C and then rapidly cooled using cold water for 30 minutes before dried in a dehumidifying machine for 36 hours.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eJhoan explains that the open air fermentation boosts the profile by intensifying the flavors, and the anaerobic fermentation produces sweet, floral and fruity notes. The thermal shock fixes the aromatic and floral compounds into the bean pores with the heat, and then seals them with the rinse in cold water, which improves cleanliness and can extend the shelf life. To those who are surprised that a cup profile like this can be achieved without a culture washed (mosto) process or without co-ferments, Jhoan says that these flavors are achieved specifically and intentionally through the combination of different fermentation environments and a long-studied understanding of the way that each variety interacts with its environment. He also notes that unlike co-fermented coffees that can often lack acidity and body and complexity throughout the coffee’s hot to cold cycle, the coffees from their farm have nice acidity, structure, body, and notes that change as the temperature changes as well.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cb data-stringify-type=\"bold\"\u003ePRICING TRANSPARENCY\u003c\/b\u003e\u003c\/span\u003e\u003cbr aria-hidden=\"true\"\u003eWe purchased parchment coffee directly from Jhoan, and pesos were transferred straight to his bank account upon receipt of parchment at our chosen mill. We pay for transport from Pitalito to the mill in Cauca. We purchased 2200 kg of his pink bourbon in parchment and paid 4,700,000 pesos per \u003ci data-stringify-type=\"italic\"\u003ecarga \u003c\/i\u003efor it- a \u003ci data-stringify-type=\"italic\"\u003ecarga \u003c\/i\u003eis 125 kg of parchment coffee.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"250g \/ Whole Beans","offer_id":46306356953238,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for pour over","offer_id":46306356986006,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for aeropress","offer_id":46306357018774,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for stove top","offer_id":46306357051542,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for french press","offer_id":46306357084310,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for espresso","offer_id":46306357117078,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Whole Beans","offer_id":46306357149846,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for pour over","offer_id":46306357182614,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for aeropress","offer_id":46306357215382,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for stove top","offer_id":46306357248150,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for french press","offer_id":46306357280918,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for espresso","offer_id":46306357313686,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/Jhoan_front.png?v=1774235099"},{"product_id":"wilder-honey-filter","title":"Wilder - Honey - Filter","description":"\u003ch6 class=\"p1\"\u003e\u003cspan\u003eDark chocolate, cherry, elderflower \u0026amp; nougat\u003c\/span\u003e\u003c\/h6\u003e\n\u003cp\u003e\u003cem\u003eProducer\u003c\/em\u003e - \u003cspan\u003eWilder Santacruz\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cem\u003eOrigin -\u003c\/em\u003e Buesaco, Nariño, Colombia\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eVarietal -\u003c\/em\u003e \u003cspan\u003eColombia \u0026amp; Castillo\u003c\/span\u003e\u003cbr\u003e\u003cem\u003eProcess\u003c\/em\u003e - Honey process\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp\u003e\u003cspan\u003eWe have long loved buying coffee in Nariño- it is geographically, climatically and culturally very distinct from neighboring states, and the cup profiles are no less unique. Last year, we developed new relationships around the town of Buesaco, which is how we met Wilder Santacruz. Wilder comes from a coffee producing family (his father placed in the Cup of Excellence competition in 2012!), but Wilder himself worked in business administration because coffee didn’t interest him. But in 2010, the farm next to his father’s was put up for sale, and Wilder purchased it to have some land of his own, though his father managed the coffee on that land for a while. In 2019, Wilder decided to join his father and learn more about coffee production, and with his business development background, he was especially interested in creating a differentiated product and creating lasting business relationships. Today, he says that he’s proud of what they’ve accomplished in coffee- connecting with international buyers, and learning how to be consistent with their quality. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWilder manages two plots with coffee- one in Buesaquito, and one in Páramo Bajo outside of Aponte- this honey processed lot comes from the Buesaquito lot. His plot starts at 1810 masl, and the high elevation keeps temperatures cool with plenty of humidity. The high elevation also keeps pests and plagues at bay. He has 28,000 trees on this plot- the varieties include castillo, caturra, gesha, SL 28 and variedad colombia. He employs between 25 – 30 workers to help manage the farm, especially during harvest season from April to July.  This year, late flowering and then subsequent rain delayed the ripening of the crop, which delayed the overall harvest season. In the last year, Wilder has made some improvements to the processing infrastructure on his farm- he covered the fermentation tank with a stainless steel sheet that maintains the tank’s temperature and allows for more efficient cleaning. Additionally, they installed a cylindrical sieve onto the pulper, which helps to remove under-ripe cherries. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePROCESSING\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003e\u003cspan\u003eFor this honey lot, first, the cherries are floated in plastic tanks, and the initial oxidation fermentation process begins for 48-72 hours, depending on the temperature. From there, the cherries are de-pulped, and fermented in either sealed plastic bags, or sealed plastic, food-grade barrels for an additional 24 hours. The honey processed lot goes directly to the patio for a “pre-dry” process- the initial dripping mucilage drips off and the sun begins to dry the seeds, before it’s moved to the mechanical dryer, which runs on rice husks. In the dryer, the temperature is carefully controlled so that it doesn’t go past 35C, and the drying process continues for the final process under a shade cloth until it reaches 10-11.5%.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003ePRICING TRANSPARENCY\u003c\/span\u003e\u003cbr\u003e\u003c\/b\u003eWe purchase parchment coffee directly from Wilder, and pesos are transferred straight to his bank account upon receipt of parchment at our chosen mill. We pay for transport from Nariño to the dry mill. During the primary harvest in Nariño, we paid 3,081,250 pesos per \u003ci\u003ecarga\u003c\/i\u003e (125 kilos of parchment coffee, this is the unit farmers sell their coffee in) for Wilder’s honey coffee. For context, here is a link to the daily \u003ci\u003ecarga\u003c\/i\u003e market price: https:\/\/www.federaciondecafeteros.org\/static\/files\/precio_cafe.pdf \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"SmallBatchRoastingCo","offers":[{"title":"250g \/ Whole Beans","offer_id":46306359836822,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for pour over","offer_id":46306359869590,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for aeropress","offer_id":46306359902358,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for stove top","offer_id":46306359935126,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for french press","offer_id":46306359967894,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"250g \/ Ground for espresso","offer_id":46306360000662,"sku":null,"price":25.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Whole Beans","offer_id":46306360033430,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for pour over","offer_id":46306360066198,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for aeropress","offer_id":46306360098966,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for stove top","offer_id":46306360131734,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for french press","offer_id":46306360164502,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true},{"title":"1kg \/ Ground for espresso","offer_id":46306360197270,"sku":null,"price":88.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0516\/5590\/1334\/files\/Wilder_front.png?v=1774235766"},{"product_id":"filter-coffee-subscription","title":"Filter coffee subscription – Elevated classics","description":"\u003cp\u003eEnjoy the diversity and uniqueness of smallholder producer coffee from Guatemala, Colombia \u0026amp; Ethiopia, roasted for filter brewing.\u003c\/p\u003e\n\u003cp\u003eWhen we say \"Elevated Classics\" we mean expertly roasted, carefully selected single origin washed coffees. 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