{"title":"South America","description":"","products":[{"product_id":"38379-3","title":"Decaf Colombia EP Royal Select Swiss Water Process - 38379-3 - GrainPro Bags - SPOT SHANGHAI","description":"Decaf Colombia EP Royal Select Swiss Water Process coffee is curated from lots that the Royal team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the Swiss Water process, the green coffee is hydrated to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to Green Coffee Extract (GCE), a unique solution of concentrated coffee solubles that allows the caffeine to leave the green coffee via osmosis while minimizing the loss of desired flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the GCE is filtered of its caffeine through proprietary carbon filters and recycled to be used again.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217488269500,"sku":"3427097000054108396","price":713.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-88f155ebfb12fb53fe69547154e6d158cdac82da02295533819933d5e235d9f8.jpg?v=1789914678"},{"product_id":"39108","title":"Colombia Cauca Popayan Area 18 Oxidacion Castillo - 39108 - 70.2 kg GrainPro Bags - SPOT SEAFORTH","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Detail \u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;BanExport has the touch for post-harvest strategies and cupping expertise that has brought many talented producers into the specialty coffee fold.  This particular lot is extra special because it comes from Agroparque Las Villas, an ecotourism destination with 25 acres dedicated to coffee cultivation located in the community Punta Larga within the municipality of Popayán, Cauca.  The focus at the farm is to show visitors that coffee stands as a central element that links nature, sustainability, and community.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Detail\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Focusing on ecotourism and being a public facing model for sustainable farm management does not leave much time for post-harvest activities.  After the cherries are meticulously picked at its optimum point of ripeness, Agroparque Las Villas turns to BanExport for their post-harvest expertise.  Harvested cherries are transported to the BanExport processing mill called Area 18 in plastic crates on a refrigerated truck to ensure that quality is not compromised.  At the carbon neutral mill, the coffee cherries are floated to sort out damaged and underripe fruit.  The coffee cherries are also sorted with an electronic sorter that provides uniformity in color, shape and size.  Next the coffee is depulped and placed in a sealed bioreactor to control for temperature and levels of oxygen during the 48 hour fermentation process.  Then the coffee parchment is washed and taken to a drying chamber with state-of-the-art environmental controls where the moisture is reduced to 11 percent over a period of 48 hours of continuous drying.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;BanExport also has decades of experience preparing coffee for export.  Their fully integrated process maintains the same detailed approach from harvest to export ensuring every lot has a consistent quality and traceability.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217549152444,"sku":"3427097000050872360","price":751.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-116b4633bd735ee0f8da20f73031342f0a8d8236093d144d645054a581b64c6c.jpg?v=1789790412"},{"product_id":"39395","title":"Brazil Mogiana FAF Bobolink Pirapitinga Natural Yellow Catuai - 39395 - GrainPro Bags - SPOT SEAFORTH","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Regional details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes.  The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions.  This region has rolling hills and uneven terrain lending to farms that are small to medium in size.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Sourcing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;The Bob-o-Link project is named after the transcontinental migratory bird. The Bob-O-Link coffees come from neighborhoods of family farms working together and sharing the same values of Total Quality.  From this volume of coffee, we have plucked a special treat traceable to farms in the community of Pirapitinga.  Producers here started focusing on the specialty coffee market and working with an export company called FAF Coffees.  The focus has been to implement innovative farm management practices to bring out the best quality.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;While the driving focus is on creating farm management innovations, for the post harvest processing the cherries are taken to FAF Coffee’s centralized mill in Serra do Cigano, where there is decades of processing knowhow.  After careful selective picking, ripe cherries are washed and floated to remove damaged and less dense coffee before the drying process begins.  Cherries are gently dried on raised beds to reduce moisture to 11 percent and then carefully stored until it is time for milling and export.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;FAF Coffees also helps producers with many of the logistics of selling to the international market, including warehousing and preparing coffee for export.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217691660476,"sku":"3427097000051646692","price":757.56,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-998ebede92c6db0998704b2146cf7db5eca64cdc56396eda4d6ba54d6523ba4a.jpg?v=1789925517"},{"product_id":"40460","title":"Colombia Excelso EP - 40460 - 69.9 kg Bags - SPOT COMIDWEST","description":"In Colombia the vast majority of coffee is cultivated, harvested and processed on small family owned farms. While these producers are their own architects, designing farm management and post-harvest solutions to fit their environment, they also need strong alliances to bring their coffee to the international market and earn fair prices. To support this system of small farm production, Colombia established the Federación Nacional de Cafeteros de Colombia (FNC) to organize and support a complex network of larger regional coffee cooperatives. These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment and dry mills where the coffee is prepared for export according to size. The Excelso grade is the designation for beans that will not pass through a screen opening below 14\/64 of an inch. Excelso lots are often traceable to regions of Colombia, each with distinct harvest times, which provides for a constant supply of fresh Colombian Excelso throughout the calendar year.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217801007292,"sku":"3427097000053925326","price":752.17,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Colombia-Excelso-EPback_9ea8a2a9-0990-4fea-a582-48ed065c93aa.jpg?v=1788217481"},{"product_id":"40462","title":"Colombia Excelso EP - 40462 - 69.8 kg Bags - SPOT DUPUYHOU","description":"In Colombia the vast majority of coffee is cultivated, harvested and processed on small family owned farms. While these producers are their own architects, designing farm management and post-harvest solutions to fit their environment, they also need strong alliances to bring their coffee to the international market and earn fair prices. To support this system of small farm production, Colombia established the Federación Nacional de Cafeteros de Colombia (FNC) to organize and support a complex network of larger regional coffee cooperatives. These cooperatives provide producers with valuable logistical support like centralized warehouses to store dried parchment and dry mills where the coffee is prepared for export according to size. The Excelso grade is the designation for beans that will not pass through a screen opening below 14\/64 of an inch. Excelso lots are often traceable to regions of Colombia, each with distinct harvest times, which provides for a constant supply of fresh Colombian Excelso throughout the calendar year.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46217806643388,"sku":"3427097000053925334","price":749.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Colombia-Excelso-EPback_2f2b2d66-30b8-45ae-98b0-a769a0aca810.jpg?v=1788195017"},{"product_id":"39571","title":"Colombia Quindio Campo Hermoso Honey IPA Gesha - 39571 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"Edwin Noreño is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This pink bourbon microlot was processed using three distinct fermentations and the addition of galaxy hops, which give the final coffee a candy-like structure and flavors of lychee, rose, pear, and anise.\u003cbr\u003e\n\u003cbr\u003e\nQuindío Department and Finca Campo Hermoso\u003cbr\u003e\n\u003cbr\u003e\nFor such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious.\u003cbr\u003e\n\u003cbr\u003e\nFinca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city Armenia. It’s owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on cultivating very specific varieties paired with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee cultivars, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory from time to time).\u003cbr\u003e\n\u003cbr\u003e\nEdwin is a third-generation coffee grower and agricultural engineer. Processing, particularly the fermentation step, always interested him because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers. A breakthrough moment for him was realizing that the sugary, residual liquid produced during whole cherry fermentation could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has used chilis, ginger, various fruits, and, in this case, brewers hops to develop unique flavors in his microlots.\u003cbr\u003e\n\u003cbr\u003e\n“IPA” Processing\u003cbr\u003e\n\u003cbr\u003e\nEdwin’s processing for this particular lot involves a three-step fermentation, followed by raised bed drying. The first is a kind of pre-fermentation in cherry, just after picking, and lasts 24 hours, allowing the fruit to soften and the sugars to peak. The fermented cherry is then depulped and the parchment is fermented in an open tank for another 72 hours. Once the parchment fermentation is complete, the parchment is moved to an anaerobic (oxygen deprived) tank where it is combined with the sticky, sugary runoff from the first whole cherry fermentation, as well as cascade hops, and ferments again for 72 hours in this final environment. Once all fermentations are complete the coffee is sundried on raised beds for 10 days.\u003cbr\u003e\n\u003cbr\u003e\nThe fully dried coffee is conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it is cupped numerous times over the next few weeks for quality analysis.\u003cbr\u003e\n\u003cbr\u003e\nOxygen-deprived, or “anaerobic” fermentation environments like the above have gained traction among processing wonks in coffee for the unique flavors and tanginess they can add, as well as creating exaggerated lactic- or phosphoric-like characteristics in the cup compared to what we’re used to. Edwin, by investing in his processing knowhow, and in this case, a drive for flavor enhancement, is able to produce a wide variety of cup profiles from a small parcel of land, further expanding cuppers’ expectations of Quindío coffees and evolving the standards of his peers, not to mention boosting the notoriety of Campo Hermoso and the 30 families that contribute work to the farm.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218104864956,"sku":"3427097000052045261","price":1302.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-3a59dbe1e9d07ef86b5c5b3c0667a8b311d253545361e8dd3797ea1b083a45f0.jpg?v=1789817446"},{"product_id":"39572","title":"Colombia Campo Hermoso Honey Intense Gesha - 39572 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"Edwin Noreño is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This honey process microlot was made possible using carefully selected gesha cherries from his farm, and then fermenting the cherry three distinct times, using the coffee’s own fermentation byproduct—the sticky cherry must—as a flavor “intensifying” agent.\u003cbr\u003e\n\u003cbr\u003e\nAugmented fermentations and fortified flavor profiles have become Edwin’s specialty in the past few years; however, unlike many other infused or co-fermented profiles produced on Finca Campo Hermoso, this 8-bag gesha lot uses nothing but the coffee itself in processing.\u003cbr\u003e\n\u003cbr\u003e\nQuindío Department and Finca Campo Hermoso\u003cbr\u003e\n\u003cbr\u003e\nFor such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious.\u003cbr\u003e\n\u003cbr\u003e\nFinca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Its owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on pairing very specific cultivars with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee genetics, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory on an annual basis).\u003cbr\u003e\n\u003cbr\u003e\nProcessing, particularly the fermentation step, always interested Edwin because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers. A breakthrough moment for him was realizing that the sugary, residual liquid produced during the fruit fermentation (known as the must in winemaking) could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has co-fermented with chilis, ginger, fruit, and brewer’s hops to develop unique flavors in his microlots. This lot, on the other hand, is all coffee.\u003cbr\u003e\n\u003cbr\u003e\nHoney Intense Process\u003cbr\u003e\n\u003cbr\u003e\nYou know you’re writing about a complicated process when you need to start with an abstract. Here goes. Edwin’s processing for this particular lot involved three distinct whole cherry fermentations before the coffe was honey processed: one of fresh picked cherry on its own; a second one with more intentional oxygen deprivation; and a third one in which the cherry was accompanied by the coffee cherry must (a biproduct of the second fermentation) which had been pre-fermented on its own. Finally, the thrice-fermented cherry was depulped and moved immediately to raised screen beds to dry, just like a traditional dark honey would be. Each stage adds a particular bit of uniqueness to the final coffee, so that by the end the coffee is truly one of a kind in the world.\u003cbr\u003e\n\u003cbr\u003e\nThe first fermentation was with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, washed clean, and immediately moved into covered tanks to ferment for 24 hours with limited oxygen. Some consider this kind of step to be a “pre-fermentation\" because the coffee is not fully fermented; rather, the coffee fruit becomes dramatically softer, sweeter, and more acetic as the flesh begins to overripen and break down.\u003cbr\u003e\n\u003cbr\u003e\nOnce the first, short fermentation was complete the cherries were moved into 2000kg tanks for a second, fully oxygen deprived, fermentation. This type of treatment is known as “carbonic maceration”, since the oxygen is pushed out a one-way valve leaving the cherry to sit surrounded by its own carbon dioxide instead. During this phase the cherry leaches out a concentrated sticky, sugary runoff, called the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.\u003cbr\u003e\n\u003cbr\u003e\nAfter the second fermentation was complete, the cherry was separated from its must and moved into much smaller tanks, of 200kg capacity each. The must was then fermented on its own, along with brewer’s yeast to inoculate the process. The fermented must was then mixed into the coffee cherry, at a ratio of 30mL per kilogram. The cherry and must were sealed together into the smaller tanks to ferment a third time for another 72 hours.\u003cbr\u003e\n\u003cbr\u003e\nIn the final step the fermented cherry was lightly depulped leaving most of the mucilage intact (similar to what a “black” honey would be in Costa Rica), and moved directly to Edwin’s greenhouse to dry on raised screen beds, where it dried for 10 days.\u003cbr\u003e\n\u003cbr\u003e\nLike all microlots at Campo Hermoso, the final fully dried coffee was conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it was cupped numerous times over the next few weeks for quality analysis.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218104897724,"sku":"3427097000052045273","price":1302.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-24445a16ce2168917e46b7f51d37c905cd6e5d15daa02604384bdc42cc5c70ce.jpg?v=1789802528"},{"product_id":"39573","title":"Colombia Huila Campo Hermoso Natural Carbonic Maceration Wush Wush - 39573 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"Edwin Noreño is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This wush wush microlot was produced by Julian Motta from San Adolfo within the municipality of Acevedo in Huila. Cherries were processed by Edwin Noreño at Finca Campo Hermoso using two distinct fermentations and the addition of galaxy hops.\u003cbr\u003e\n\u003cbr\u003e\nQuindío Department and Finca Campo Hermoso\u003cbr\u003e\n\u003cbr\u003e\nFor such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious.\u003cbr\u003e\n\u003cbr\u003e\nFinca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city Armenia. It’s owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on cultivating very specific varieties paired with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee cultivars, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory from time to time).\u003cbr\u003e\n\u003cbr\u003e\nEdwin is a third-generation coffee grower and agricultural engineer. Processing, particularly the fermentation step, always interested him because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers. A breakthrough moment for him was realizing that the sugary, residual liquid produced during whole cherry fermentation could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has used chilis, ginger, various fruits, and, in this case, brewers hops to develop unique flavors in his microlots.\u003cbr\u003e\n\u003cbr\u003e\nNatural Carbonic Maceration Wush Wush\u003cbr\u003e\n\u003cbr\u003e\nCherries for this microlot are sourced from Julian Motta a coffee producer from San Adolfo within the municipality of Acevedo in the department of Huila. Edwin’s processing for this particular Wush Wush lot involved two distinct whole cherry fermentations before the coffee cherries were placed to dry on raised screen beds.\u003cbr\u003e\n\u003cbr\u003e\nThe first fermentation was with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, washed clean, and immediately moved into covered tanks to ferment for 24 hours with limited oxygen. Some consider this kind of step to be a “pre-fermentation\" because the coffee is not fully fermented; rather, the coffee fruit becomes dramatically softer, sweeter, and more acetic as the flesh begins to overripen and break down.\u003cbr\u003e\n\u003cbr\u003e\nOnce the first, short fermentation was complete, the cherries were moved into 2000kg tanks for a second, fully oxygen deprived, fermentation for a total of 96 hours. This type of treatment is known as “carbonic maceration”, since the oxygen is pushed out a one-way valve leaving the cherry to sit surrounded by its own carbon dioxide instead. During this phase the cherry leaches out a concentrated sticky, sugary runoff, called the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.  The juice (mossto) was inoculated with a specific yeast as a starter culture, and it was recirculated every 48 hours in two cycles at 18°C.\u003cbr\u003e\n\u003cbr\u003e\nIn the final step the fermented cherry was moved directly to Edwin’s greenhouse to dry on raised screen beds, where it dried for 10 days.\u003cbr\u003e\n\u003cbr\u003e\nLike all microlots at Campo Hermoso, the final fully dried coffee was conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it was cupped numerous times over the next few weeks for quality analysis.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218104930492,"sku":"3427097000052045278","price":1225.3,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-5f17ccd09be292a4492f32e3088e2595d2fdeda2d792b63856880825464e7eb6.jpg?v=1789887077"},{"product_id":"39574","title":"Colombia Campo Hermoso Washed Carbonic Maceration Bourbon Sidra - 39574 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"Edwin Noreño is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This pink bourbon microlot was processed using three distinct fermentations and the addition of galaxy hops, which give the final coffee a candy-like structure and flavors of lychee, rose, pear, and anise.\u003cbr\u003e\n\u003cbr\u003e\nQuindío Department and Finca Campo Hermoso\u003cbr\u003e\n\u003cbr\u003e\nFor such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious.\u003cbr\u003e\n\u003cbr\u003e\nFinca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city Armenia. It’s owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on cultivating very specific varieties paired with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee cultivars, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory from time to time).\u003cbr\u003e\n\u003cbr\u003e\nEdwin is a third-generation coffee grower and agricultural engineer. Processing, particularly the fermentation step, always interested him because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers. A breakthrough moment for him was realizing that the sugary, residual liquid produced during whole cherry fermentation could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has used chilis, ginger, various fruits, and, in this case, brewers hops to develop unique flavors in his microlots.\u003cbr\u003e\n\u003cbr\u003e\nWashed Carbonic Maceration Bourbon Sidra\u003cbr\u003e\n\u003cbr\u003e\nEdwin’s processing for this particular Bourbon Sidra lot involved two distinct whole cherry fermentations before the coffee cherries were depulped and placed to dry on raised screen beds.\u003cbr\u003e\n\u003cbr\u003e\nThe first fermentation was with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, washed clean, and immediately moved into covered tanks to ferment for 48 hours with limited oxygen. Some consider this kind of step to be a “pre-fermentation\" because the coffee is not fully fermented; rather, the coffee fruit becomes dramatically softer, sweeter, and more acetic as the flesh begins to overripen and break down.\u003cbr\u003e\n\u003cbr\u003e\nOnce the first, fermentation was complete, the cherries were moved into 2000kg tanks for a second, fully oxygen deprived, (anaerobic) fermentation for a total of 72 hours. This type of treatment is known as “carbonic maceration”, since the oxygen is pushed out a one-way valve leaving the cherry to sit surrounded by its own carbon dioxide instead. During this phase the cherry leaches out a concentrated sticky, sugary runoff, called the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking.\u003cbr\u003e\n\u003cbr\u003e\nIn the final step the fermented cherry was depulped and washed. Washed parchment is then moved directly to Edwin’s greenhouse to dry on raised screen beds, where it dried for 8 to 10 days.\u003cbr\u003e\n\u003cbr\u003e\nLike all microlots at Campo Hermoso, the final fully dried coffee was conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it was cupped numerous times over the next few weeks for quality analysis.\u003cbr\u003e\n\u003cbr\u003e\nOxygen-deprived, or “anaerobic” fermentation environments like the above have gained traction among processing wonks in coffee for the unique flavors and tanginess they can add, as well as creating exaggerated lactic- or phosphoric-like characteristics in the cup compared to what we’re used to. Edwin, by investing in his processing knowhow, and in this case, a drive for flavor enhancement, is able to produce a wide variety of cup profiles from a small parcel of land, further expanding cuppers’ expectations of Quindío coffees and evolving the standards of his peers, not to mention boosting the notoriety of Campo Hermoso and the 30 families that contribute work to the farm. \u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218104963260,"sku":"3427097000052045283","price":1148.14,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-28712a80daf632d0fdccc79a4df351b6a83350348c99feb77c257e8c1dc16f82.jpg?v=1789805474"},{"product_id":"39576","title":"Colombia Campo Hermoso Black Honey Mosto Sudan Rume - 39576 - 35.0 kg GrainPro Bags - SPOT SHANGHAI","description":"Edwin Noreña is one of Colombia’s true processing obsessives. Known among friends as “El Alquimista” (the alchemist), Edwin has dialed in a wide repertoire of fermentation profiles, often using multiple fermentations in sequence to achieve a desired expression. This honey process microlot was made possible using two careful and distinct full cherry fermentations, the second of which was heavily fortified and infused.\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;\u0026lt;strong\u0026gt;Quindío Department and Finca Campo Hermoso\u0026lt;\/strong\u0026gt;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;For such a naturally gifted department as Quindío, it tends to receive less recognition than others for its coffee. Quindío is Colombia’s second-smallest department by size, making up only about 0.2% of the national territory. It’s location, however, right on the central cordillera of Colombia’s vast Andes divide, and centrally between the country’s largest and most influential cities (Bogotá, Medellín, and Cali), give it a high volume of tourist traffic, coffee industry, airline commuters, and idyllic getaways in the form of brightly painted mountain towns, natural reserves, and high elevation tropical landscapes throughout. Almost the entire department is mountainous, its lowest elevations still over 1000 meters, and many parts are dense with coffee plantations, from the small to the large and ambitious.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\nFinca Campo Hermoso is a 15-hectare farm outside of Circasia, only a few kilometers north of Quindío’s capital city, Armenia. Its owner, Edwin Noreña, is an agroindustrial engineer by trade with graduate-level studies in biotechnology. Edwin is a well-connected and highly aspirational coffee producer who focuses on pairing very specific cultivars with very specific processing methods designed to express the most surprising, memorable, and delicious coffees possible within his resources. Finca Campo Hermoso concentrates on growing a wide variety of coffee genetics, including pink bourbon, yellow bourbon, yellow caturra, bourbon sidra, gesha, and Cenicafé 1, a resistant hybrid developed by Cenicafé, Colombia’s national coffee research institute. The resulting coffees are often marketed under “El Alquimista”, Edwin’s personal brand for his microlots, which have featured in barista competitions and choosy roasters around the world (and Royal Coffee’s own inventory on an annual basis).\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Processing, particularly the fermentation step, always interested Edwin because of its potential to transform raw coffee seeds into a remarkably unique sensory experience for coffee drinkers.  A breakthrough moment for him was realizing that the sugary, residual liquid produced during the fruit fermentation (known as the must in winemaking) could be used again in subsequent fermentations to add natural sugars, and also serve as a solvent for flavoring agents. Over the years Edwin has co-fermented with chilis, ginger, brewers hops, and, in this case anigma hops, to develop unique flavors in his microlots.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;\u0026lt;strong\u0026gt;Enigma hops\u0026lt;\/strong\u0026gt;\u0026lt;strong\u0026gt; Mossto Co-Fermented Process\u0026lt;\/strong\u0026gt;\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;You know you’re writing about a complicated process when you need to start with an abstract. Here goes. Edwin’s processing for this particular lot involved two distinct whole cherry fermentations, both of which were oxigen-deprived to different degrees. The final fermentation was of the depulped parchment, accompanied by a carefully formulated solution of coffee cherry must (a biproduct of the first fermentation) pure glucose, dried powdered enigma hops and fresh fruit pulp. Finally, the parchment is moved, un-washed, immediately to raised screen beds to dry, just like a traditional honey would be. Each stage adds a particular bit of uniqueness to the final coffee, so that by the end the coffee is truly one of a kind in the world.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The first two fermentation in this case were with fresh coffee cherry only, carefully hand-sorted for ripeness and consistency, and washed clean. The first fermentation was anaerobic, for 24 hours. The second was fully oxygen-deprived, also known as “carbonic maceration”, and lasted for 72 hours. During fermentations like these the coffee fruit becomes dramatically softer, sweeter, and more acetic, while also leaching out a concentrated sticky, sugary runoff—the mossto or “must”, not unlike the must from freshly smashed grapes and skins in winemaking. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;After these first fermentations were complete, the fermented cherry was separated from its must and depulped. The must was then fermented on its own, along with brewer’s yeast to inoculate the process and ample quantities of both pure glucose (sugar solution) and fruit juices. The fermented and flavored must was then mixed into the fermentation tank with the parchment coffee, comprising about 30% of the mixture. This final blended co-fermentation lasted 72 hours.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;In the final step the co-fermented parchment was moved, unwashed, directly to Edwin’s greenhouse to dry on raised screen beds, where it dried for 10 days as a traditional honey process coffee—with the mucilage still clinging to the parchment. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;The fully dried coffee was then conditioned for 8 days in a warehouse, allowing for humidity to stabilize inside the seeds, and then moved into GrainPro bags for long-term storage, where it was cupped numerous times over the next few weeks for quality analysis.\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46218104996028,"sku":"3427097000052045295","price":1688.26,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-678dab8def7aebb2ad482dcd0982da0d9562f3b3611e4fb798509ae71b5d279e.jpg?v=1789892480"},{"product_id":"39790","title":"COLOMBIA ORGANIC HUILA FLORESCENCIA WOMENS COFFEE - 39790 - 70.3 kg GrainPro Bags - SPOT SEAFORTH","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Details:\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Want to support women in coffee? Florescencia is a group of 40 women producers in Huila organized through the Asociación Ecoterra SAS, who are working together to find an international market for their coffee.  Organizing as a group was a critical first step because these women are individually cultivating coffee on small farms of just a few acres.  The women have leaders from each community to establish a larger network of support.  The model of collaboration produces traceable community blends with vibrant regional profile.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details:\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;This particular lot was produced by 40 women producers who cultivate coffee in the municipalities of Pitalito, San Agustin, Oporapa, and Saladoblanco.  During the harvest, each producer follows a strict protocol which includes picking cherries at optimum ripeness, hand sorting, floating to remove damaged and undeveloped beans, depulping and fermenting for prolonged periods of up to 70 hours.  After fermentation, the parchment covered seed is washed and placed on patios or raised beds to slowly dry to 11%.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details:\u0026lt;\/p\u0026gt;\u003cbr\u003e\nAn export company called Mastercol provides crucial logistical support for things like warehousing and milling coffee for export to the international market, which provides better income for everyone to reinvest in their farms and strengthen their families’ livelihoods.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46224685662396,"sku":"3427097000052393428","price":754.87,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/colorghuilaasopcafagpback_17c58b1d-a8d2-4c80-b85b-08ccd710a149.jpg?v=1788209899"},{"product_id":"40665","title":"DECAF PERU FT-FLO ORGANIC CECANOR ROYAL SELECT WATER PROCESS - 40665 - November 2026 Delivery - RCWHSE","description":"DECAF PERU FT-FLO\/USA ORGANIC CECANOR ROYAL SELECT WATER PROCESS is curated from lots that the Royal team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the water process, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46224976085180,"sku":"3427097000054455416","price":785.74,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/PERU-FTO-AMAZONAS-JUMARP83back_8a3824a0-0b40-4cb8-9997-ab7bff110b41.jpg?v=1787870821"},{"product_id":"40666","title":"DECAF PERU ORGANIC NORTE SHB EP ROYAL SELECT WATER PROCESS - 40666 - October 2026 Delivery - RCWHSE","description":"DECAF PERU ORGANIC NORTE ROYAL SELECT WATER PROCESS is curated from lots that the Royal team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the water process, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46224993321148,"sku":"3427097000054455442","price":750.03,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Sumatra-Lintong-Parpea-Grade-1-Triple-Pickback-scaled_897dc861-dc58-4fb5-a6f4-585e21fbf1f3.jpg?v=1787608375"},{"product_id":"40667","title":"DECAF PERU ORGANIC NORTE SHB EP ROYAL SELECT WATER PROCESS - 40667 - October 2026 Delivery - RCWHSE","description":"DECAF PERU ORGANIC NORTE ROYAL SELECT WATER PROCESS is curated from lots that the Royal team has selected based on cup profile, physical preparation, and potential to express excellently once decaffeinated. During the water process, the green coffee is pre-soaked in water to expand the beans for caffeine extraction. The hydrated green coffee is then introduced to a unique solution of concentrated coffee solubles that draw out the caffeine while minimizing the loss of flavor compounds. Once the caffeine has been removed the green coffee is re-dried and re-bagged for transport, and the extract solution is filtered of its caffeine and recycled to be used again.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46225003577532,"sku":"3427097000054455461","price":750.03,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Sumatra-Lintong-Parpea-Grade-1-Triple-Pickback-scaled_9c397a6f-0557-4554-ba4c-321c7be7fa4b.jpg?v=1787339212"},{"product_id":"39427","title":"Brazil Cerrado SS FC 15\/16 - 39427 - SPOT SEAFORTH","description":"Brazil Cerrado 15\/16 FC SS is produced by farmers belonging to cooperatives in the Cerrado region within the state of Minas Gerais, Brazil. The Cerrado region, the newest of three major Brazilian growing regions, has been building in reputation and production over the last few decades.  Coffee in this region is grown on high plateaus at elevations peaking just over 1,000 meters above sea level.  The region also has relatively mild weather patterns providing a more predicable climate for processing coffee.  As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes.  Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46228027211964,"sku":"3427097000051720541","price":558.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-029e664b2c50bade9430138f61fb60bd02b4ef42296c1e07ee346fd22c6610af.jpg?v=1789780250"},{"product_id":"39611","title":"Brazil Cerrado NY 2\/3 SS FC 15\/16 - 39611 - SPOT RCWHSE","description":"Brazil Cerrado NY 2\/3 SS FC 15\/16 is produced by farmers belonging to cooperatives in the Cerrado region within the state of Minas Gerais, Brazil. The Cerrado region, the newest of three major Brazilian growing regions, has been building in reputation and production over the last few decades. Coffee in this region is grown on high plateaus at elevations peaking just over 1,000 meters above sea level. The region also has relatively mild weather patterns providing a more predicable climate for processing coffee.  As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes.  Our current offering is New York (NY), Strictly Soft (SS), and Fine Cup (FC), the highest cup category in the Brazilian coffee grading.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46228030521532,"sku":"3427097000052190946","price":555.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2c970561e6b29ffcb02818b01b3c9d1b5b9e420775f03d166fe9f349fcd77fc0.jpg?v=1789808424"},{"product_id":"39614","title":"Brazil Cerrado NY 2\/3 SS FC 15\/16 - 39614 - SPOT RCWHSE","description":"Brazil Cerrado NY 2\/3 SS FC 15\/16 is produced by farmers belonging to cooperatives in the Cerrado region within the state of Minas Gerais, Brazil. The Cerrado region, the newest of three major Brazilian growing regions, has been building in reputation and production over the last few decades. Coffee in this region is grown on high plateaus at elevations peaking just over 1,000 meters above sea level. The region also has relatively mild weather patterns providing a more predicable climate for processing coffee.  As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes.  Our current offering is New York (NY), Strictly Soft (SS), and Fine Cup (FC), the highest cup category in the Brazilian coffee grading.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46228031340732,"sku":"3427097000052190955","price":556.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-2c970561e6b29ffcb02818b01b3c9d1b5b9e420775f03d166fe9f349fcd77fc0.jpg?v=1789808424"},{"product_id":"35957","title":"Brazil SS FC 15\/16 - 35957 - SPOT COSEATAC","description":"As the world's largest coffee producer, Brazilian lots often come in larger sizes with regional names. So, it becomes extremely helpful to understand regional nuances.  The Cerrado region, the newest of three major Brazilian growing regions, has been building in reputation and production over the last few decades.  Located between São Paulo and Brasilia, coffee in this region is grown on high plateaus at elevations peaking just over 1,000 meters above sea level.  The region also has relatively mild weather patterns providing a more predictable climate for processing coffee.  Cerrado lots frequently come from large suppliers that use highly mechanized processing strategies to manage larger volumes. When the coffee is milled for export, the green beans are sorted by screen size and graded according to size and then cupped for quality.  Our current offering is 15\/16 bean size, Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading system.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46228034126012,"sku":"3427097000037540235","price":575.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/brazilcerradoback_f24b6adb-9c44-407e-b356-fe1dfc1a7860.jpg?v=1787844995"},{"product_id":"40424","title":"Brazil Mantiqueira de Minas SS FC 16+ - 40424 - 60.0 kg Videplast Bags - ETA: Oct 31, 2026 - RCWHSE","description":"Brazil Mantiqueira de Minas SS FC 16+ is sourced from a family owned farms in the Mantiqueira de Minas region within the state Minas Gerais, Brazil. The Mantiqueira de Minas region has a protected designation of origin (PDO) because of regions renowned coffee reputation and optimal growing conditions. The region is comprised of 25 municipalities with more than 9,000 producers, nearly 90 percent considered small producers. These small producers are organized through cooperatives that operate in the region to bring their coffee to the international market. This collective of small producers is distinct in Brazil where lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46230038085820,"sku":"3427097000053886040","price":578.06,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Brazil-Mantiqueira-de-Minas-1718-SS-FCback_b710629c-8d62-42cc-b64b-613e5b9caef2.jpg?v=1787858690"},{"product_id":"39963","title":"Colombia Caldas Finca El Renacer Caturra - 39963 - 20.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Arrivals from the traditional Eje Cafetero are always a special treat and even more so when they are fully traceable to a particular family farm. Elmer Restrepo produced this micro-lot on his 75 acre farm called El Renacer in the municipality of Villamaria, in the department of Caldas.  Elmer has taken a great deal of care in developing proprietary fermentation protocols, exploring new varieties, and approaching coffee through a holistic lens that integrates soil health, climate, microbiology, and agronomy.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Post harvest activities are carried out at El Renacer, which has its own micro-mill where ch\u0026lt;span\u0026gt;erries are meticulously sorted, depulped, fermented, \u0026lt;span class=\"mark14osd1ll4\"\u0026gt;washed\u0026lt;\/span\u0026gt;, and mechanically\u0026lt;\/span\u0026gt; dried on raised beds and  horizontal dryers called guardiolas to finigh the drying process.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Elmer partners with an exporting company called Sequoias, which operates a dry mill dedicated to the preparation of specialty coffee micro-lots and has years of experience bringing traceable individual farmer micro-lots to the international market.  Sequoias is based near Elmer’s farm in the town of Chinchiná, which shortens long supply chain challenges and gives Elmer access to fast feedback on the quality of his exported coffee.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46234643792060,"sku":"3427097000052839310","price":530.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-05094734eaba23303c407fbf9e54d1d7573a3099330b8b7bfceb0448feac6147.jpg?v=1789781522"},{"product_id":"39964","title":"Colombia Caldas Finca El Renacer Typica Mejorado - 39964 - 20.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Arrivals from the traditional Eje Cafetero are always a special treat and even more so when they are fully traceable to a particular family farm. Elmer Restrepo produced this micro-lot on his 75 acre farm called El Renacer in the municipality of Villamaria, in the department of Caldas.  Elmer has taken a great deal of care in developing proprietary fermentation protocols, exploring new varieties, and approaching coffee through a holistic lens that integrates soil health, climate, microbiology, and agronomy.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Post harvest activities are carried out at El Renacer, which has its own micro-mill where ch\u0026lt;span\u0026gt;erries are meticulously sorted, depulped, fermented, \u0026lt;span class=\"mark14osd1ll4\"\u0026gt;washed\u0026lt;\/span\u0026gt;, and mechanically\u0026lt;\/span\u0026gt; dried on raised beds and  horizontal dryers called guardiolas to finigh the drying process.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Exporting Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Elmer partners with an exporting company called Sequoias, which operates a dry mill dedicated to the preparation of specialty coffee micro-lots and has years of experience bringing traceable individual farmer micro-lots to the international market.  Sequoias is based near Elmer’s farm in the town of Chinchiná, which shortens long supply chain challenges and gives Elmer access to fast feedback on the quality of his exported coffee.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46234651590844,"sku":"3427097000052839315","price":530.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-938fcab5e9c7f76dc79dcbf58d1615bf667cba3515a192370b32ff4e548ebf69.jpg?v=1789921348"},{"product_id":"39965","title":"Colombia - Caturra - Washed  - 39965 - 20.0 kg Box\/Vacuum Pack - SPOT SHANGHAI","description":"We're excited to offer this new product and we're actively working on compiling information on this coffee. Please check back soon for more details.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46234651787452,"sku":"3427097000052839320","price":288.67,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Comingsoon_535727a9-1207-4c27-b38a-63507f8f982a.jpg?v=1778262779"},{"product_id":"40706","title":"Brazil Mogiana SS FC 15\/16 - 40706 - 60.0 kg Bags - October 2026 Shipment - RCWHSE","description":"As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. This particular lot comes from a cooperative system where producers typically have farms that average 60 acres in size. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46235197341884,"sku":"3427097000054540133","price":531.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/mogiana_744d5788-044b-420f-8ac6-e13edadbfd6f.jpg?v=1786138417"},{"product_id":"40707","title":"Brazil Mogiana SS FC 15\/16 - 40707 - 60.0 kg Bags - November 2026 Shipment - RCWHSE","description":"As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. This particular lot comes from a cooperative system where producers typically have farms that average 60 acres in size. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46235197440188,"sku":"3427097000054540137","price":531.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/mogiana_a5810ac7-57ea-4477-8350-6ed5055dc972.jpg?v=1786138435"},{"product_id":"40710","title":"Brazil Mogiana SS FC 15\/16 - 40710 - 60.0 kg Bags - February 2027 Shipment - RCWHSE","description":"As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. This particular lot comes from a cooperative system where producers typically have farms that average 60 acres in size. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46235198095548,"sku":"3427097000054540149","price":522.51,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/mogiana_87aba424-7daf-4d61-b583-9482cba7c6bc.jpg?v=1777312104"},{"product_id":"40715","title":"Peru Grade 1 - 40715 - SPOT RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;\u0026lt;span\u0026gt;Sourcing Details\u0026lt;\/span\u0026gt;\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Peru's rich coffee culture is deeply rooted in cooperative structures. Exported lots are  generally a consolidation from many small farms organized through a system of cooperatives focused on the needs of smallholder farmers, providing training in best farm management practices and post harvest tools to bring consistent certified coffees to the international market. Cooperatives tend to be well-managed and sophisticated, particularly in quality control.  Producers follow organic farm management practice attuned to their cultural connection with the land.  They typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Processing Details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;During the harvest, each producer practices selective picking with focus on picking only fully ripened cherries, which are then processed with the farm’s own micro-mill.  At the mill, the cherries are sorted to remove damaged and under ripe coffee.  The selected cherries are then depulped, fermented, washed and gently dried and stored until it is time to prepare the coffee for export.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46236765061308,"sku":"3427097000054542150","price":670.03,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-530e1d683013a5113d2de6351507312ece68b7c8b0e903785257b027c3bced54.jpg?v=1789878755"},{"product_id":"40721","title":"PERU ORGANIC CAJAMARCA EL CHAUPE SHB EP - 40721 - SPOT COSEATAC","description":"\u0026lt;span\u0026gt;Peru’s northern Andes are lush, humid, mountainous, and a kind of visceral threshold between the drier Pacific slopes and the cavernous and rainforested lowlands of the Amazon basin on the eastern side. The highlands here are broad and varied in elevation and microclimate. Coffee has had a dominant presence here for decades and the northern departments of Cajamarca, Amazonas, and Piura are well-established in the marketplace for their certified cooperatives representing tens of thousands of smallholder farmers, as well as the high quality potential throughout the region.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Perales Huancaruna (PERHUSA) is a cooperative in northern Peru that manages coffee from farmer associates throughout the region. This specific lot comes to us from a combination of small family-run farms in the Chaupe municipality, near the city of San Igancio, close to the Ecuadorian border. During harvest the farms have minimal, if any, hired labor to assist with picking and land management, all of which is carefully and entirely done by hand. Once picked, coffee is mechanically depulped using a small machine, fermented in an above-ground tank for 24-36 hours, manually scrubbed clean using fresh water, and then dried for about 10 days on small patios, and occasionally raised screen beds. Finally, fully-dried parchment is delivered to one of PERHUSA’s local warehouses for safekeeping and conditioning. From there deliveries are sampled and consolidated by PERHUSA’s quality team or kept separate for traceability or quality reasons.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;In Peru by far the bulk of coffee production comes from small farms owned and managed by people who have for many years followed organic farm management practice attuned to their cultural connection with the land. Producers, like the ones included in this lot, typically cultivate coffee on just a few acres of land intercropped with shade trees, fruits and vegetables. Small producers are often very careful about picking and sorting their cherry prior to depulping, fermenting, washing, and drying the coffee, all on personal equipment and on personal property. While producers design farm management and post-harvest solutions to fit their varying needs, they also need a strong business alliance to bring their coffee to the international market and earn fair prices, regardless of whether the coffees are blended or sold independently. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46236768993468,"sku":"3427097000054542182","price":735.7,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/PERU-ORGANIC-CAJAMARCA-EL-CHAUPE-SHB-EPback-scaled_652728b2-8d63-4c4f-bd6c-405e9c99c1a6.jpg?v=1785274157"},{"product_id":"40393","title":"COLOMBIA ORGANIC HUILA ECOTERRA - 40393 - GrainPro Bags - ETA: Sep 22, 2026 - RCWHSE","description":"We're excited to offer this new product and we're actively working on compiling information on this coffee. Please check back soon for more details.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46271851102396,"sku":"3427097000053753191","price":776.23,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/Comingsoon_70beda4e-d534-4a4a-b44c-9b2d3f9237dd.jpg?v=1787608253"},{"product_id":"40394","title":"COLOMBIA FT-USA ORGANIC TOLIMA MULTICOOP - 40394 - 69.8 kg GrainPro Bags - ETA: Oct 13, 2026 - RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;Regional details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;For many years Tolima has remained hidden in plain sight between other well-known coffee growing regions because armed conflict and coca leaf production isolated small coffee producers and exposed them to high rates of violence.  As conflict has subsided in recent years, locally organized associations have taken the lead in creating market access for producer’s coffee.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Sourcing details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;This traceable blend with a vibrant regional profile comes from an association called Cooperativa Multiactiva de Asociaciones Agropecuarias del Tolima (Multicoop), which has 379 producers with small farms in the municipalities of Planadas, Rioblanco and Chaparral.  Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on raised beds.  Their impeccable farm management and post-harvest practices culminate into a clean and consistent blend. But there are also just enough differences from farm to farm to create a rich complexity of flavors.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46271859327164,"sku":"3427097000053753196","price":804.74,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/COLOMBIA-ORGANIC-HUILA-MULTICOOPback1-scaled_8ae8061d-067d-438f-a0ae-2c5c4830f9f7.jpg?v=1788213941"},{"product_id":"40395","title":"COLOMBIA FT-USA ORGANIC TOLIMA MULTICOOP - 40395 - GrainPro Bags - ETA: Sep 22, 2026 - RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;Regional details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;For many years Tolima has remained hidden in plain sight between other well-known coffee growing regions because armed conflict and coca leaf production isolated small coffee producers and exposed them to high rates of violence.  As conflict has subsided in recent years, locally organized associations have taken the lead in creating market access for producer’s coffee.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Sourcing details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;This traceable blend with a vibrant regional profile comes from an association called Cooperativa Multiactiva de Asociaciones Agropecuarias del Tolima (Multicoop), which has 379 producers with small farms in the municipalities of Planadas, Rioblanco and Chaparral.  Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on raised beds.  Their impeccable farm management and post-harvest practices culminate into a clean and consistent blend. But there are also just enough differences from farm to farm to create a rich complexity of flavors.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46271883837628,"sku":"3427097000053753202","price":807.09,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/COLOMBIA-ORGANIC-HUILA-MULTICOOPback1-scaled_f5e89b36-afbf-42cb-a7f2-c491fbaa3bb1.jpg?v=1787763442"},{"product_id":"40724","title":"BRAZIL ORGANIC FAZENDA DUTRA NATURAL YELLOW CATUAI 15+ - 40724 - Videplast Bags - Intend Ship: Sep 28, 2026 - RCWHSE","description":"Minas Gerais is the largest of the three major Brazilian growing regions with six micro-regions, which account for 50 percent of Brazil’s production. From this volume of coffee, we landed on a special treat traceable to a single estate in the Matas de Minas region, which is known for its rolling hills and uneven terrain lending to farms that are small to medium in size. Dutra Family started planting coffee in the region over 50 years ago and has grown the estate to nearly 2,500 acres with 10 distinct farms where coffee cherry from 3 million coffee trees is harvested by hand by more than 600 seasonal workers. While this estate seems big, it is actually relatively small to medium by Brazilian standards, which has allowed the Dutra family to focus on specialty grade, fully traceable lots for direct trade relationships. But we don’t want to downplay the big things happening at Fazenda Dutra, which includes a passion for sustainability. Solar energy is big at this fazenda where all of the depulpers run on solar power and the mechanical dryers are next on the agenda for this clean energy conversion. The estate also boasts near 750 acres of native forest to protect water sources and create natural barriers to protect the coffee trees from wind and erosion. The Dutra family also takes their role as employer very seriously with big investments in a school located at the estate and a health care program for employees and their families.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46280756920508,"sku":"3427097000054552010","price":681.57,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/BRAZIL-ORGANIC-NATURAL-FAZENDA-DUTRAback_d8af277d-980c-459c-a20a-9c67620de368.jpg?v=1788213760"},{"product_id":"40705","title":"Brazil Mogiana SS FC 15\/16 - 40705 - 60.0 kg Bags - Intend Ship: Sep 22, 2026 - RCWHSE","description":"As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. The Mogiana region, split between the states of São Paulo and Minas Gerais, is the most renowned of three major Brazilian growing regions. This region has rolling hills and uneven terrain lending to farms that are small to medium in size. This particular lot comes from a cooperative system where producers typically have farms that average 60 acres in size. Our current offering is Fine Cup (FC) and Strictly Soft (SS), the highest cup category in the Brazilian coffee grading.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46281077883068,"sku":"3427097000054540126","price":531.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/mogiana_99d730c8-25b0-4928-a42c-e067470681bb.jpg?v=1787946669"},{"product_id":"40725","title":"BRAZIL ORGANIC FAZENDA DUTRA NATURAL YELLOW CATUAI 15+ - 40725 - Videplast Bags - Intend Ship: Oct 07, 2026 - SEAFORTH","description":"Minas Gerais is the largest of the three major Brazilian growing regions with six micro-regions, which account for 50 percent of Brazil’s production. From this volume of coffee, we landed on a special treat traceable to a single estate in the Matas de Minas region, which is known for its rolling hills and uneven terrain lending to farms that are small to medium in size. Dutra Family started planting coffee in the region over 50 years ago and has grown the estate to nearly 2,500 acres with 10 distinct farms where coffee cherry from 3 million coffee trees is harvested by hand by more than 600 seasonal workers. While this estate seems big, it is actually relatively small to medium by Brazilian standards, which has allowed the Dutra family to focus on specialty grade, fully traceable lots for direct trade relationships. But we don’t want to downplay the big things happening at Fazenda Dutra, which includes a passion for sustainability. Solar energy is big at this fazenda where all of the depulpers run on solar power and the mechanical dryers are next on the agenda for this clean energy conversion. The estate also boasts near 750 acres of native forest to protect water sources and create natural barriers to protect the coffee trees from wind and erosion. The Dutra family also takes their role as employer very seriously with big investments in a school located at the estate and a health care program for employees and their families.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46281359229116,"sku":"3427097000054552014","price":685.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/BRAZIL-ORGANIC-NATURAL-FAZENDA-DUTRAback_3392c3de-1dca-4521-9faf-1dd702ac0d60.jpg?v=1788213784"},{"product_id":"39518","title":"Brazil Sul de Minas SS GC 17\/18 - 39518 - ETA: Sep 22, 2026 - RCWHSE","description":"As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. Minas Gerais is the largest of the three major Brazilian growing regions and accounts for 50 percent of Brazil’s production. Minas Gerais has six micro-regions.  This particular lot comes from Sul de Minas, which  is known for its rolling hills and uneven terrain lending to farms that are small to medium in size. When the coffee is milled for export, the green beans are sorted by screen size and graded according to size and then cupped for quality.  Our current offering is 17\/18 bean size, Strictly Soft (SS), Good Cup (GC).","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46355471106236,"sku":"3427097000051876061","price":555.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-51c359af7fcdef7511d086c48ca94002d109cce2328cb1daff611d7c22588c25.jpg?v=1789878091"},{"product_id":"39519","title":"Brazil Sul de Minas SS GC 17\/18 - 39519 - ETA: Oct 15, 2026 - RCWHSE","description":"As the world's largest coffee producer, Brazilian lots often come from larger estates that use highly mechanized processing strategies to manage larger volumes. Minas Gerais is the largest of the three major Brazilian growing regions and accounts for 50 percent of Brazil’s production. Minas Gerais has six micro-regions.  This particular lot comes from Sul de Minas, which  is known for its rolling hills and uneven terrain lending to farms that are small to medium in size. When the coffee is milled for export, the green beans are sorted by screen size and graded according to size and then cupped for quality.  Our current offering is 17\/18 bean size, Strictly Soft (SS), Good Cup (GC).","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46355471204540,"sku":"3427097000051876066","price":555.4,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/rcf-coffee-info-51c359af7fcdef7511d086c48ca94002d109cce2328cb1daff611d7c22588c25.jpg?v=1789878091"},{"product_id":"40752","title":"PERU ORGANIC AROMAS DEL VALLE SHB - 40752 - SPOT RCWHSE","description":"\u0026lt;span id=\"x_gmail-docs-internal-guid-47e0538b-7fff-4598-e47a-8cb1a86ebd38\"\u0026gt;In \u0026lt;span class=\"markxicherpbq\"\u0026gt;Peru\u0026lt;\/span\u0026gt; the bulk of coffee production comes from small farms owned and managed by people who follow \u0026lt;span class=\"markmacxuck3e\"\u0026gt;organic\u0026lt;\/span\u0026gt; farm management practice attuned to their cultural connection with the land.  Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully  harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills.  While producers design farm management and post-harvest solutions to fit their needs, they also need a strong alliance to bring their coffee to the international market and earn fair prices.  Aroma del Valle, an organization established to assist small producers access the specialty coffee market carries out activities that often go unnoticed but are crucial for small producers. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through Aroma del Valle, which ensures traceability and quality control throughout the post harvest process.  Aroma del Valle also helps farmers navigate the \u0026lt;span class=\"markmacxuck3e\"\u0026gt;organic\u0026lt;\/span\u0026gt; certification process. \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46357447311548,"sku":"3427097000054571289","price":736.23,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/PERU-ORGANIC-AROMAS-DEL-VALLE-SHBback_2cb7552c-20d8-4826-9108-9d7a6db1012c.jpg?v=1788222037"},{"product_id":"40753","title":"PERU ORGANIC AROMAS DEL VALLE SHB - 40753 - SPOT RCWHSE","description":"\u0026lt;span id=\"x_gmail-docs-internal-guid-47e0538b-7fff-4598-e47a-8cb1a86ebd38\"\u0026gt;In \u0026lt;span class=\"markxicherpbq\"\u0026gt;Peru\u0026lt;\/span\u0026gt; the bulk of coffee production comes from small farms owned and managed by people who follow \u0026lt;span class=\"markmacxuck3e\"\u0026gt;organic\u0026lt;\/span\u0026gt; farm management practice attuned to their cultural connection with the land.  Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully  harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills.  While producers design farm management and post-harvest solutions to fit their needs, they also need a strong alliance to bring their coffee to the international market and earn fair prices.  Aroma del Valle, an organization established to assist small producers access the specialty coffee market carries out activities that often go unnoticed but are crucial for small producers. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through Aroma del Valle, which ensures traceability and quality control throughout the post harvest process.  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Producers typically cultivate coffee on just a few acres of land intercropped with shade trees, bananas, corn, and beans. They carefully  harvest and sort cherries before depulping, fermenting, washing, and drying the coffee using their own micro-mills.  While producers design farm management and post-harvest solutions to fit their needs, they also need a strong alliance to bring their coffee to the international market and earn fair prices.  Aroma del Valle, an organization established to assist small producers access the specialty coffee market carries out activities that often go unnoticed but are crucial for small producers. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through Aroma del Valle, which ensures traceability and quality control throughout the post harvest process.  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The small company manages one single producer association in each department where they work, “Ecoterra” in Nariño, with 140 producer partners, and “Terra Verde” in Huila, with 120. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;For Terra Coffee SAS as a whole, quality in coffee is very rationally understood as a direct pathway to well-being for volume-limited, small coffee farming families. Driving their business model is an understanding that quality results from small harvests have direct impacts on not just the farm owner, but the many dependents on each small farm, including young children, older adults, and the women of the household performing essential labor that often goes unpaid. By increasing quality and placing microlots in the market, Terra Coffee SAS plans not only to increase prices to growers and their families, but also increase their sense of pride in the details of their work.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The 12 producers contributing to this coffee synchronized on a precise fermentation model. The model involves two fermentation steps at different phases post-harvest. The first occurs in the whole cherry: fresh-picked fruit is bagged and allowed to ferment for 36-48 hours, for the mucilage fibers to break down and the sugars to peak. The second phase is more traditional but still very specific: the softened cherry is depulped and fermented dry in open tanks for another 30-50 hours. Finally, the fermented parchment is lightly washed and dried in the sun. Each of the 12 producers exhaustively monitored temperature throughout to ensure each batch of coffee was homogenous with the others in order to create a focused, precise final profile. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;The cultivar, known as caturra “chiroso”, is likely a kind of misnomer. Originally identified by a farmer in the municipality of Urrao, in the department of Antioquia, the elongated bean and slightly scrappy look of the plant earned the nickname “chiroso”, locally used to mean “stretched out” or “tattered”. Since the new local cultivar started winning regional quality competitions in 2014 the seeds have been transported and planted across other departments. RD2 Vision, a group that provides DNA fingerprinting for coffee genetics, has linked the “chiroso” genotype directly to an Ethiopian landrace, rather than any relative of caturra (itself a natural mutation of bourbon, far evolved from its own landrace origins). So the name appears to be genetically incorrect—nonetheless this is how it is commonly called in Colombia. Some cuppers and Colombian coffee roasters have started referring to the plant as “Colombian gesha”, given its direct link to Ethiopian genetics and notable delicacy in the cup that is unique to most of Colombia’s most common cultivars.\u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;\u003cbr\u003e\n\u003cbr\u003e\n\u0026lt;span\u0026gt;Huila is arguably Colombia’s best-known department for top microlots. Huila’s geographical accessibility, dense population of knowledgeable farmers, warm and subtropical forests, high elevations, and microclimate diversity have for many years sustained one of specialty coffee’s most beloved regions. Huila is a long and narrow valley that follows a winding gap between two large cords of the Andes. Uphill from the valley’s lush and picturesque lower slopes (Colombia’s 950-mile long Magdalena river has its source in southern Huila and has shaped the agriculture here for centuries) are a diverse array of coffee producing communities, often dramatically steep, and each with their own unique climate and history. \u0026lt;\/span\u0026gt;\u0026lt;span\u0026gt; \u0026lt;\/span\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46408138096828,"sku":"3427097000054689434","price":1073.8,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/COLOMBIA-HUILA-CHIROSO-DOUBLE-FERMENTATIONback_dd196a24-bf5b-4578-8d2d-16bd6a5c7100.jpg?v=1786113829"},{"product_id":"40783","title":"COLOMBIA FT-USA ORGANIC TOLIMA MULTICOOP - 40783 - GrainPro Bags - ETA: Sep 22, 2026 - RCWHSE","description":"\u0026lt;p dir=\"ltr\"\u0026gt;Regional details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;For many years Tolima has remained hidden in plain sight between other well-known coffee growing regions because armed conflict and coca leaf production isolated small coffee producers and exposed them to high rates of violence.  As conflict has subsided in recent years, locally organized associations have taken the lead in creating market access for producer’s coffee.\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;Sourcing details\u0026lt;\/p\u0026gt;\u003cbr\u003e\n\u0026lt;p dir=\"ltr\"\u0026gt;This traceable blend with a vibrant regional profile comes from an association called Cooperativa Multiactiva de Asociaciones Agropecuarias del Tolima (Multicoop), which has 379 producers with small farms in the municipalities of Planadas, Rioblanco and Chaparral.  Each producer has their own micro-mill where they carefully harvest cherries, depulp, ferment, wash and gently dry the parchment on raised beds.  Their impeccable farm management and post-harvest practices culminate into a clean and consistent blend. But there are also just enough differences from farm to farm to create a rich complexity of flavors.\u0026lt;\/p\u0026gt;","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46409277767868,"sku":"3427097000054693208","price":807.09,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/COLOMBIA-ORGANIC-HUILA-MULTICOOPback1-scaled_64025969-e032-4829-ae61-2139ef305887.jpg?v=1787882636"},{"product_id":"40789","title":"PERU FT-FLO ORGANIC CAFE DE MUJER APROCCURMA - 40789 - GrainPro Bags - SPOT COMIDWEST","description":"Looking to support women in coffee? For the past five years, Asociación de Productores Cafetaleros de la Cuenca del Rio Marañón (APROCCURMA) has been working directly with 124 women producers to establish coffee production from farms owned and managed by women. A significant number of women in the northern highlands of the Rodríguez de Mendoza province rely on coffee income to support their families. They use organic practices to manage just a few acres of land intercropped with shade trees, bananas, corn, and beans. After carefully harvesting and sorting cherries, depulping, fermenting, washing, and drying is all done at the farm with micro-mills.\u003cbr\u003e\n\u003cbr\u003e\nThe cooperative carries out activities that often go unnoticed but are crucial for producers who have small farms. Investments for basic infrastructure needs, like road improvements, establishing local warehouses, and preparing coffee for export are all coordinated through APROCCURMA, which ensures traceability and quality control throughout the post-harvest process. APROCCURMA also provides women producers with financing, training, and technical assistance to improve coffee quality. The cooperative strives to improve the quality of life for coffee producers and their families through internationally marketing producers’ coffee to gain improved premiums based on a reputation for quality and certification.","brand":"Royal Coffee Inc","offers":[{"title":"Default Title","offer_id":46410713989308,"sku":"3427097000054693845","price":759.2,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0720\/7672\/2364\/files\/PERU-FT-ORGANIC-CAFE-DE-MUJER-APROCCURMAback_233f97bc-691d-4b7a-9e98-9397dd4b0792.jpg?v=1788193497"}],"url":"https:\/\/royalcoffee.com\/collections\/south-america.oembed?page=3","provider":"Royal Coffee","version":"1.0","type":"link"}