{"title":"coffee beans","description":"","products":[{"product_id":"26000_peak_freshness_uk","title":"26000_Peak_Freshness (uk)","description":"\u003cp\u003e% retail bag\u003cbr\u003emass_in_bag = 200g\u003cbr\u003e\u003cbr\u003e% what we want you to know\u003cbr\u003eFreshness has been misinformed for too long: fresher is not always better. Instead, there is a flavour window wherein the extracted flavours are optimal. Whatever optimal flavour really means...it's seemingly difficult to define.\u003c\/p\u003e\n\u003cp\u003eThe concept of peak freshness is still a work in progress. Coffee is a complex matrix and each green coffee is different, it's an agricultural product, so its properties are transient, with its chemical composition developing and eventually degrading over time. Roasting transforms the coffee's physicochemical properties and the specified roasting profile influences the porosity of the coffee, which in turn influences degassing rates. Coffee's chemical composition evolves over time after roasting and the degassing affects the potential of those flavours to be extracted into the cup.\u003c\/p\u003e\n\u003cp\u003eWhat we want to do here, is to introduce the concept of peak freshness to try to shift the narrative around freshness. For the green coffee that we buy and the roasting approach that we apply, our coffees are tastiest (we're inevitably going to try and map out what tastiest really means) between weeks 3-6. For now, we want to open these coffees up for you to buy at a reduced cost to taste for yourself just how great these coffees can be after several weeks.\u003c\/p\u003e\n\u003cp\u003eInevitably this is a problem for smaller roasters and coffee shops who are still establishing their customer base, figuring out which coffees resonate with those customers and navigating minimum batch sizes for roasting. Maybe we can improve our forecasting and predict your behaviours with scale but that’s not an option for now.\u003c\/p\u003e\n\u003cp\u003eWhether you get it fresh and somehow manage to find the patience to make it last for up to 8 weeks, or if you buy it 4 weeks after roasting and drink it all that week, we kindly request feedback of your tasting experience so that we can continue to map out the flavour windows of these coffees and help propagate the peak freshness narrative.\u003cbr\u003e\u003cbr\u003e% what, where, who\u003cbr\u003epost_harvest_process = NameError: undefined\u003cbr\u003eproducing_country = NameError: undefined\u003cbr\u003ecultivar_variety = NameError: undefined\u003cbr\u003eproducer = NameError: undefined\u003cbr\u003esupplier = NameError: undefined\u003cbr\u003e\u003cbr\u003e% flavour\u003cbr\u003eflavours = NameError: undefined\u003cbr\u003eacidity = NameError: undefined\u003cbr\u003ebitterness = NameError: undefined\u003cbr\u003efruitiness = NameError: undefined\u003cbr\u003e\u003cbr\u003e% what legal told us to include\u003cbr\u003ecoffee_species = NameError: undefined\u003cbr\u003e\u003cbr\u003e% whole beans\u003cbr\u003eCoffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering.\u003c\/p\u003e","brand":"dialectcoffee","offers":[{"title":"26003_Natural_YellowCatucaí_OuroVerde_Brazil(0104)","offer_id":48138017570973,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":false},{"title":"26004_AnoxicWashed_RedBourbon_Shyira_Rwanda(280426)","offer_id":47156276396189,"sku":null,"price":17.0,"currency_code":"GBP","in_stock":false},{"title":"26005_AnoxicNatural_RedBourbon_Shyira_Rwanda(280426)","offer_id":47156276363421,"sku":null,"price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/8481\/8845\/files\/Peak.png?v=1710660084"},{"product_id":"26000_sample_set-eu","title":"26000_sample_set (EU)","description":"\u003cp\u003e% sample set\u003cbr\u003edecision fatigue is real. sometimes it's better not to decide. designed for both cafés scoping us out for a new guest spot on their bar, for those cheeky roasters out there doing competitor surveillance and for those at home who just want it all. here, you can try one of everything we have on offer at the time. know that the selection will always be shifting!\u003cbr\u003e\u003cbr\u003e% mass\u003cbr\u003e3 x 16 g whole bean samples\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e% what, where, who\u003cbr\u003epost_harvest_process = NameError: undefined\u003cbr\u003eproducing_country = NameError: undefined\u003cbr\u003ecultivar_variety = NameError: undefined\u003cbr\u003eproducer = NameError: undefined\u003cbr\u003esupplier = NameError: undefined\u003cbr\u003e\u003cbr\u003e% flavour\u003cbr\u003eflavours = NameError: undefined\u003cbr\u003eacidity = NameError: undefined\u003cbr\u003ebitterness = NameError: undefined\u003cbr\u003efruitiness = NameError: undefined\u003cbr\u003e\u003cbr\u003e% what legal told us to include\u003cbr\u003ecoffee_species = NameError: undefined\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e% whole beans\u003cbr\u003eCoffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.\u003cbr\u003e\u003c\/p\u003e","brand":"dialectcoffee","offers":[{"title":"3 x 16 g (26003;26004;26005)","offer_id":46171256586397,"sku":"","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/8481\/8845\/files\/4D6ADDB4-4861-424F-A81A-07975E3F0099.jpg?v=1768070929"},{"product_id":"26000_sample_set-uk","title":"26000_sample_set (UK)","description":"\u003cp\u003e% sample set\u003cbr\u003edecision fatigue is real. sometimes it's better not to decide. designed for both cafés scoping us out for a new guest spot on their bar, for those cheeky roasters out there doing competitor surveillance and for those at home who just want it all. here, you can try one of everything we have on offer at the time. know that the selection will always be shifting!\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cbr\u003e% mass\u003cbr\u003e3 x 16 g whole bean samples\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e% what, where, who\u003cbr\u003epost_harvest_process = NameError: undefined\u003cbr\u003eproducing_country = NameError: undefined\u003cbr\u003ecultivar_variety = NameError: undefined\u003cbr\u003eproducer = NameError: undefined\u003cbr\u003esupplier = NameError: undefined\u003cbr\u003e\u003cbr\u003e% flavour\u003cbr\u003eflavours = NameError: undefined\u003cbr\u003eacidity = NameError: undefined\u003cbr\u003ebitterness = NameError: undefined\u003cbr\u003efruitiness = NameError: undefined\u003cbr\u003e\u003cbr\u003e% what legal told us to include\u003cbr\u003ecoffee_species = NameError: undefined\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e% whole beans\u003cbr\u003eCoffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.\u003c\/p\u003e","brand":"dialectcoffee","offers":[{"title":"3 x 16 g (26003;26004;26005)","offer_id":46171286634653,"sku":"","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/8481\/8845\/files\/4D6ADDB4-4861-424F-A81A-07975E3F0099.jpg?v=1768070929"},{"product_id":"26000_peak_freshness","title":"26000_Peak_Freshness (EU)","description":"\u003cp\u003e% retail bag\u003cbr\u003emass_in_bag = 200g\u003cbr\u003e\u003cbr\u003e% what we want you to know\u003cbr\u003eFreshness has been misinformed for too long: fresher is not always better. Instead, there is a flavour window wherein the extracted flavours are optimal. Whatever optimal flavour really means...it's seemingly difficult to define.\u003c\/p\u003e\n\u003cp\u003eThe concept of peak freshness is still a work in progress. Coffee is a complex matrix and each green coffee is different, it's an agricultural product, so its properties are transient, with its chemical composition developing and eventually degrading over time. Roasting transforms the coffee's physicochemical properties and the specified roasting profile influences the porosity of the coffee, which in turn influences degassing rates. Coffee's chemical composition evolves over time after roasting and the degassing affects the potential of those flavours to be extracted into the cup.\u003c\/p\u003e\n\u003cp\u003eWhat we want to do here, is to introduce the concept of peak freshness to try to shift the narrative around freshness. For the green coffee that we buy and the roasting approach that we apply, our coffees are tastiest (we're inevitably going to try and map out what tastiest really means) between weeks 3-6. For now, we want to open these coffees up for you to buy at a reduced cost to taste for yourself just how great these coffees can be after several weeks.\u003c\/p\u003e\n\u003cp\u003eInevitably this is a problem for smaller roasters and coffee shops who are still establishing their customer base, figuring out which coffees resonate with those customers and navigating minimum batch sizes for roasting. Maybe we can improve our forecasting and predict your behaviours with scale but that’s not an option for now.\u003c\/p\u003e\n\u003cp\u003eWhether you get it fresh and somehow manage to find the patience to make it last for up to 8 weeks, or if you buy it 4 weeks after roasting and drink it all that week, we kindly request feedback of your tasting experience so that we can continue to map out the flavour windows of these coffees and help propagate the peak freshness narrative.\u003cbr\u003e\u003cbr\u003e% what, where, who\u003cbr\u003epost_harvest_process = NameError: undefined\u003cbr\u003eproducing_country = NameError: undefined\u003cbr\u003ecultivar_variety = NameError: undefined\u003cbr\u003eproducer = NameError: undefined\u003cbr\u003esupplier = NameError: undefined\u003cbr\u003e\u003cbr\u003e% flavour\u003cbr\u003eflavours = NameError: undefined\u003cbr\u003eacidity = NameError: undefined\u003cbr\u003ebitterness = NameError: undefined\u003cbr\u003efruitiness = NameError: undefined\u003cbr\u003e\u003cbr\u003e% what legal told us to include\u003cbr\u003ecoffee_species = NameError: undefined\u003cbr\u003e\u003cbr\u003e% whole beans\u003cbr\u003eCoffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering.\u003c\/p\u003e","brand":"dialectcoffee","offers":[{"title":"26003_Natural_YellowCatucaí_OuroVerde_Brazil(230426)","offer_id":46970056605853,"sku":null,"price":10.0,"currency_code":"GBP","in_stock":false},{"title":"26004_AnoxicWashed_RedBourbon_Shyira_Rwanda(004266)","offer_id":46481712021661,"sku":null,"price":9.0,"currency_code":"GBP","in_stock":true},{"title":"26005_AnoxicNatural_RedBourbon_Shyira_Rwanda(010426)","offer_id":46481712054429,"sku":null,"price":90.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/8481\/8845\/files\/Peak.png?v=1710660084"},{"product_id":"26003_natural_yellowcatucai_ouroverde_brazil-uk","title":"26003_Natural_YellowCatucaí_OuroVerde_Brazil (UK)","description":"\u003cp\u003e\u003cstrong\u003efor the_narrative:\u003c\/strong\u003e \u003cbr\u003eMió pioneer coffee from brazil, introducing novel post-harvest processing techniques, cultivating rare varieties with fascinating design and marketing media. They play across the entire supply chain, with  commercial direction by Ana Luiza Pellicer, innovating with Prof. Lucas Louzada Pereira, awesome design work by Alex Gyurkovicz and continued collaboration on studies of multi-sensory perception of coffee with neuroscientist Dr. Fabiana Carvalho. Collectively with the rest of the team, Mió are bringing a vast array of low and high intervention coffees to the world stage. This coffee will bring you sweet and floral flavours, not dissimilar to those of washed ethiopian coffees! \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cstrong\u003efor process_specificity:\u003c\/strong\u003e \u003cbr\u003e# traceability\u003cbr\u003eThis yellow catucaí variety was hand-picked  from ouro verde, after which the in-tact cherries were then laid out on a patio and dried for an extended period of time. The coffee was then  dry-milled and size-sorted before export. \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor source_data:\u003c\/strong\u003e\u003cbr\u003e# traceability\u003cbr\u003e  id = 26003\u003cbr\u003e# genetics\u003cbr\u003e  species = arabica\u003cbr\u003e  cultivar = yellow catucaí\u003cbr\u003e# process_intervention\u003cbr\u003e  process = natural\u003cbr\u003e# farming, production \u0026amp; supply\u003cbr\u003e  plot = ouro verde\u2028  \u003cbr\u003e  region = milagre\u003cbr\u003e  origin = minas gerais, brazil\u003cbr\u003e  supply = mió\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor sensory_profile:\u003c\/strong\u003e\u003cbr\u003e# attributes and intensities\u003cbr\u003e  acidity:    low ----------:)------- high\u003cbr\u003e  fruitiness: low ---------:)-------- high \u003cbr\u003e# descriptors\u003cbr\u003e  descriptor{1} = honey\u003cbr\u003e  descriptor{2} = apricot\u003cbr\u003e# flavour window\u003cbr\u003e  window.start = 2 weeks post-roast   \u003cbr\u003e  window.end = 6 weeks post-roast\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003efor compliance_metadata:\u003c\/strong\u003e \u003cbr\u003e# what legal told us to include  \u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003c\/span\u003e  coffee_species = arabica\u003cbr\u003e  bag.contains = 200 g\u003cbr\u003e\u003cbr\u003e# whole beans\u003cbr\u003eCoffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.\u003c\/p\u003e","brand":"dialectcoffee","offers":[{"title":"Default Title","offer_id":47773348659357,"sku":"26003_200","price":17.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/8481\/8845\/files\/brazilnatural.jpg?v=1776628209"},{"product_id":"26003_natural_yellowcatucai_ouroverde_brazil-nl","title":"26003_Natural_YellowCatucaí_OuroVerde_Brazil (NL)","description":"\u003cp\u003e\u003cstrong\u003efor the_narrative:\u003c\/strong\u003e \u003cbr\u003eMió pioneer coffee from brazil, introducing novel post-harvest processing techniques, cultivating rare varieties with fascinating design and marketing media. They play across the entire supply chain, with  commercial direction by Ana Luiza Pellicer, innovating with Prof. Lucas Louzada Pereira, awesome design work by Alex Gyurkovicz and continued collaboration on studies of multi-sensory perception of coffee with neuroscientist Dr. Fabiana Carvalho. Collectively with the rest of the team, Mió are bringing a vast array of low and high intervention coffees to the world stage. This coffee will bring you sweet and floral flavours, not dissimilar to those of washed ethiopian coffees! \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003efor process_specificity:\u003c\/strong\u003e \u003cbr\u003e# traceability\u003cbr\u003eThis yellow catucaí variety was hand-picked  from ouro verde, after which the in-tact cherries were then laid out on a patio and dried for an extended period of time. The coffee was then  dry-milled and size-sorted before export.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor source_data:\u003c\/strong\u003e\u003cbr\u003e# traceability\u003cbr\u003e  id = 26003\u003cbr\u003e# genetics\u003cbr\u003e  species = arabica\u003cbr\u003e  cultivar = yellow catucaí\u003cbr\u003e# process_intervention\u003cbr\u003e  process = natural\u003cbr\u003e# farming, production \u0026amp; supply\u003cbr\u003e  plot = ouro verde\u2028  \u003cbr\u003e  region = milagre\u003cbr\u003e  origin = minas gerais, brazil\u003cbr\u003e  supply = mió\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor sensory_profile:\u003c\/strong\u003e\u003cbr\u003e# attributes and intensities\u003cbr\u003e  acidity:    low ----------:)------- high\u003cbr\u003e  fruitiness: low ---------:)-------- high \u003cbr\u003e# descriptors\u003cbr\u003e  descriptor{1} = honey\u003cbr\u003e  descriptor{2} = apricot\u003cbr\u003e# flavour window\u003cbr\u003e  window.start = 2 weeks post-roast   \u003cbr\u003e  window.end = 6 weeks post-roast\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003cstrong\u003efor compliance_metadata:\u003c\/strong\u003e \u003cbr\u003e# what legal told us to include  \u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003c\/span\u003e  coffee_species = arabica\u003cbr\u003e  bag.contains = 200 g\u003cbr\u003e\u003cbr\u003e# whole beans\u003cbr\u003eCoffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.\u003c\/p\u003e","brand":"dialectcoffee","offers":[{"title":"Default Title","offer_id":47773348987037,"sku":"26003_200","price":15.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/8481\/8845\/files\/brazilnatural_7eedb10f-78c4-463d-ba9a-144ab85323cb.jpg?v=1776628241"},{"product_id":"26004_anoxicwashed_redbourbon_shyira_rwanda-nl","title":"26004_AnoxicWashed_RedBourbon_Shyira_Rwanda (NL)","description":"\u003cp\u003e\u003cstrong\u003efor the_narrative:\u003cbr\u003e\u003c\/strong\u003eA few years back, we had the conventional washed and natural-processed pair on our cupping table and loved the floral attributes of the washed and the vivid fruity attributes of the natural! Since then, post-processing techniques are evolving with exponentially greater number of variants - the fun side of this is that the producers of Shyira are evolving coffee flavour and last year we had the anoxic washed, honey and natural-processed trio. This year, we have purchased the ultimate anoxic pair with both washed and natural-processed coffees!\u003c\/p\u003e\n\u003cp\u003eIncredible coffee bursting with fruity flavours - both coffees covering the spectrum of fruity florals that are reminiscent of neighbouring East African regions (i don’t dare to say they remind me of natural Ethiopians or washed Kenyans…) - you tell us!!!!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003efor process_specificity:\u003c\/strong\u003e \u003cbr\u003e# traceability\u003cbr\u003eThe Shyira washing station in the Nyabihu \u2028district of Rwanda processes coffee grown at the highest altitudes possible \u2028in Rwanda using precise post-harvest processing protocols. \u003c\/p\u003e\n\u003cp\u003eHarvested cherries are hand-sorted and floated to select only perfectly ripe cherries. Cherries are then placed in a fermentation tank which is covered with a sheet submerged in cool water that \u2028creates an anoxic environment. The water \u2028submerged sheet acts as a sealant and heat exchange, maintaining a stable 25°C for a 48-hour fermentation. Post-\u2028fermentation, the water and sheet are \u2028removed, and the coffee is rinsed, pulped, washed, and graded. Finally, the coffee in parchment is then sun-dried 4–8 hours daily and dried on raised beds for 2–3 weeks.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor source_data:\u003c\/strong\u003e\u003cbr\u003e# traceability\u003cbr\u003e  id = 26004\u003cbr\u003e# genetics\u003cbr\u003e  species = arabica\u003cbr\u003e  cultivar = red bourbon\u003cbr\u003e# process_intervention\u003cbr\u003e  process = anoxic washed\u003cbr\u003e# farming, production \u0026amp; supply\u003cbr\u003e  station = shyira\u2028  \u003cbr\u003e  region = nyabihu district\u003cbr\u003e  origin = rwanda\u003cimg\u003e\u003cimg\u003e\u003cbr\u003e  supply = raw material\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor sensory_profile:\u003c\/strong\u003e\u003cbr\u003e# attributes and intensities\u003cbr\u003e  acidity:    low ------------:)----- high\u003cbr\u003e  fruitiness: low -----------:)------ high \u003cbr\u003e# descriptors\u003cbr\u003e  descriptor{1} = blackcurrant\u003cbr\u003e  descriptor{2} = apple\u003cbr\u003e# flavour window\u003cbr\u003e  window.start = 2 weeks post-roast   \u003cbr\u003e  window.end = 6 weeks post-roast \u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor compliance_metadata:\u003c\/strong\u003e \u003cbr\u003e# what legal told us to include  \u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003c\/span\u003e  coffee_species = arabica\u003cbr\u003e  bag.contains = 200 g\u003cbr\u003e\u003cbr\u003e# whole beans\u003cbr\u003eCoffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.\u003c\/p\u003e","brand":"dialectcoffee","offers":[{"title":"Default Title","offer_id":47773351280797,"sku":"26004_200","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/8481\/8845\/files\/rwandawashed_f7c09cf0-bf0d-421d-b09e-3db4a2470f7c.jpg?v=1776628485"},{"product_id":"26005_anoxicnatural_redbourbon_shyira_rwanda-nl","title":"26005_AnoxicNatural_RedBourbon_Shyira_Rwanda (NL)","description":"\u003cp\u003e\u003cstrong\u003efor the_narrative:\u003cbr\u003e\u003c\/strong\u003eA few years back, we had the conventional washed and natural-processed pair on our cupping table and loved the floral attributes of the washed and the vivid fruity attributes of the natural! Since then, post-processing techniques are evolving with exponentially greater number of variants - the fun side of this is that the producers of Shyira are evolving coffee flavour and last year we had the anoxic washed, honey and natural-processed trio. This year, we have purchased the ultimate anoxic pair with both washed and natural-processed coffees!\u003c\/p\u003e\n\u003cp\u003eIncredible coffee bursting with fruity flavours - both coffees covering the spectrum of fruity florals that are reminiscent of neighbouring East African regions (i don’t dare to say they remind me of natural Ethiopians or washed Kenyans…) - you tell us!!!!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003efor process_specificity:\u003c\/strong\u003e \u003cbr\u003e# traceability\u003cbr\u003eThe Shyira washing station in the Nyabihu \u2028district of Rwanda processes coffee grown at the highest altitudes possible \u2028in Rwanda using precise post-harvest processing protocols. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHarvested cherries are hand-sorted and floated to select only perfectly ripe cherries. Cherries are then placed in a fermentation tank which is covered with a sheet submerged in cool water that creates an anoxic environment. The water submerged sheet acts as a sealant and heat exchange, maintaining a stable 25°C for a 48-hour fermentation. Post-fermentation, the water and sheet are removed, and the coffee is rinsed and graded. Finally, the coffee in fruit is then dried on raised beds for 2–3 weeks, with manual intervention, turning the coffee every 30 mins whilst drying.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003efor source_data:\u003c\/strong\u003e\u003cbr\u003e# traceability\u003cbr\u003e  id = 26005\u003cbr\u003e# genetics\u003cbr\u003e  species = arabica\u003cbr\u003e  cultivar = red bourbon\u003cbr\u003e# process_intervention\u003cbr\u003e  process = anoxic natural\u003cbr\u003e# farming, production \u0026amp; supply\u003cbr\u003e  station = shyira\u2028  \u003cbr\u003e  region = nyabihu district\u003cbr\u003e  origin = rwanda\u003cbr\u003e  supply = raw material\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor sensory_profile:\u003c\/strong\u003e\u003cbr\u003e# attributes and intensities\u003cbr\u003e  acidity:    low ------------:)----- high\u003cbr\u003e  fruitiness: low ----------------:)- high \u003cbr\u003e# descriptors\u003cbr\u003e  descriptor{1} = papaya\u003cbr\u003e  descriptor{2} = rose\u003cbr\u003e# flavour window\u003cbr\u003e  window.start = 2 weeks post-roast   \u003cbr\u003e  window.end = 6 weeks post-roast\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor compliance_metadata:\u003c\/strong\u003e \u003cbr\u003e# what legal told us to include  \u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003c\/span\u003e  coffee_species = arabica\u003cbr\u003e  bag.contains = 200 g\u003cbr\u003e\u003cbr\u003e# whole beans\u003cbr\u003eCoffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.\u003c\/p\u003e","brand":"dialectcoffee","offers":[{"title":"Default Title","offer_id":47773351346333,"sku":"26005_200","price":18.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/8481\/8845\/files\/rwandanatural_5d485f05-7867-473d-8757-02f505e85484.jpg?v=1776628465"},{"product_id":"26005_anoxicnatural_redbourbon_shyira_rwanda-uk","title":"26005_AnoxicNatural_RedBourbon_Shyira_Rwanda (UK)","description":"\u003cp\u003e\u003cstrong\u003efor the_narrative:\u003cbr\u003e\u003c\/strong\u003eA few years back, we had the conventional washed and natural-processed pair on our cupping table and loved the floral attributes of the washed and the vivid fruity attributes of the natural! Since then, post-processing techniques are evolving with exponentially greater number of variants - the fun side of this is that the producers of Shyira are evolving coffee flavour and last year we had the anoxic washed, honey and natural-processed trio. This year, we have purchased the ultimate anoxic pair with both washed and natural-processed coffees!\u003c\/p\u003e\n\u003cp\u003eIncredible coffee bursting with fruity flavours - both coffees covering the spectrum of fruity florals that are reminiscent of neighbouring East African regions (i don’t dare to say they remind me of natural Ethiopians or washed Kenyans…) - you tell us!!!!\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003efor process_specificity:\u003c\/strong\u003e \u003cbr\u003e# traceability\u003cbr\u003eThe Shyira washing station in the Nyabihu \u2028district of Rwanda processes coffee grown at the highest altitudes possible \u2028in Rwanda using precise post-harvest processing protocols. \u003c\/p\u003e\n\u003cp class=\"p1\"\u003eHarvested cherries are hand-sorted and floated to select only perfectly ripe cherries. Cherries are then placed in a fermentation tank which is covered with a sheet submerged in cool water that creates an anoxic environment. The water submerged sheet acts as a sealant and heat exchange, maintaining a stable 25°C for a 48-hour fermentation. Post-fermentation, the water and sheet are removed, and the coffee is rinsed and graded. Finally, the coffee in fruit is then dried on raised beds for 2–3 weeks, with manual intervention, turning the coffee every 30 mins whilst drying.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cstrong\u003efor source_data:\u003c\/strong\u003e\u003cbr\u003e# traceability\u003cbr\u003e  id = 26005\u003cbr\u003e# genetics\u003cbr\u003e  species = arabica\u003cbr\u003e  cultivar = red bourbon\u003cbr\u003e# process_intervention\u003cbr\u003e  process = anoxic natural\u003cbr\u003e# farming, production \u0026amp; supply\u003cbr\u003e  station = shyira\u2028  \u003cbr\u003e  region = nyabihu district\u003cbr\u003e  origin = rwanda\u003cbr\u003e  supply = raw material\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor sensory_profile:\u003c\/strong\u003e\u003cbr\u003e# attributes and intensities\u003cbr\u003e  acidity:    low ------------:)----- high\u003cbr\u003e  fruitiness: low ----------------:)- high \u003cbr\u003e# descriptors\u003cbr\u003e  descriptor{1} = papaya\u003cbr\u003e  descriptor{2} = rose\u003cbr\u003e# flavour window\u003cbr\u003e  window.start = 2 weeks post-roast   \u003cbr\u003e  window.end = 6 weeks post-roast \u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor compliance_metadata:\u003c\/strong\u003e \u003cbr\u003e# what legal told us to include  \u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003c\/span\u003e  coffee_species = arabica\u003cbr\u003e  bag.contains = 200 g\u003cbr\u003e\u003cbr\u003e# whole beans\u003cbr\u003eCoffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.\u003c\/p\u003e","brand":"dialectcoffee","offers":[{"title":"Default Title","offer_id":47773351772317,"sku":"26005_200","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/8481\/8845\/files\/rwandanatural.jpg?v=1776628446"},{"product_id":"26004_anoxicwashed_redbourbon_shyira_rwanda-uk","title":"26004_AnoxicWashed_RedBourbon_Shyira_Rwanda (UK)","description":"\u003cp\u003e\u003cstrong\u003efor the_narrative:\u003cbr\u003e\u003c\/strong\u003eA few years back, we had the conventional washed and natural-processed pair on our cupping table and loved the floral attributes of the washed and the vivid fruity attributes of the natural! Since then, post-processing techniques are evolving with exponentially greater number of variants - the fun side of this is that the producers of Shyira are evolving coffee flavour and last year we had the anoxic washed, honey and natural-processed trio. This year, we have purchased the ultimate anoxic pair with both washed and natural-processed coffees!\u003c\/p\u003e\n\u003cp\u003eIncredible coffee bursting with fruity flavours - both coffees covering the spectrum of fruity florals that are reminiscent of neighbouring East African regions (i don’t dare to say they remind me of natural Ethiopians or washed Kenyans…) - you tell us!!!!\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor process_specificity:\u003c\/strong\u003e \u003cbr\u003e# traceability\u003cbr\u003eThe Shyira washing station in the Nyabihu \u2028district of Rwanda processes coffee grown at the highest altitudes possible \u2028in Rwanda using precise post-harvest processing protocols. \u003c\/p\u003e\n\u003cp\u003eHarvested cherries are hand-sorted and floated to select only perfectly ripe cherries. Cherries are then placed in a fermentation tank which is covered with a sheet submerged in cool water that \u2028creates an anoxic environment. The water \u2028submerged sheet acts as a sealant and heat exchange, maintaining a stable 25°C for a 48-hour fermentation. Post-\u2028fermentation, the water and sheet are \u2028removed, and the coffee is rinsed, pulped, washed, and graded. Finally, the coffee in parchment is then sun-dried 4–8 hours daily and dried on raised beds for 2–3 weeks.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor source_data:\u003c\/strong\u003e\u003cbr\u003e# traceability\u003cbr\u003e  id = 26004\u003cbr\u003e# genetics\u003cbr\u003e  species = arabica\u003cbr\u003e  cultivar = red bourbon\u003cbr\u003e# process_intervention\u003cbr\u003e  process = anoxic washed\u003cbr\u003e# farming, production \u0026amp; supply\u003cbr\u003e  station = shyira\u2028  \u003cbr\u003e  region = nyabihu district\u003cbr\u003e  origin = rwanda\u003cbr\u003e  supply = raw material\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor sensory_profile:\u003c\/strong\u003e\u003cbr\u003e# attributes and intensities\u003cbr\u003e  acidity:    low ------------:)----- high\u003cbr\u003e  fruitiness: low -----------:)------ high \u003cbr\u003e# descriptors\u003cbr\u003e  descriptor{1} = blackcurrant\u003cbr\u003e  descriptor{2} = apple\u003cbr\u003e# flavour window\u003cbr\u003e  window.start = 2 weeks post-roast   \u003cbr\u003e  window.end = 6 weeks post-roast\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003efor compliance_metadata:\u003c\/strong\u003e \u003cbr\u003e# what legal told us to include  \u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cbr\u003e\u003c\/span\u003e  coffee_species = arabica\u003cbr\u003e  bag.contains = 200 g\u003cbr\u003e\u003cbr\u003e# whole beans\u003cbr\u003eCoffee is sold as whole beans (not ground). Coffee will be fulfilled and shipped out within 1 week after ordering and not more than 4 weeks after roasting at the time of fulfilment.\u003c\/p\u003e","brand":"dialectcoffee","offers":[{"title":"Default Title","offer_id":47773351805085,"sku":"26004_200","price":20.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0613\/8481\/8845\/files\/rwandawashed.jpg?v=1776628426"}],"url":"https:\/\/dialect.coffee\/en-uk\/collections\/coffee.oembed","provider":"dialect.coffee","version":"1.0","type":"link"}