{"title":"Concept","description":"\u003cp\u003eConcept Coffee Roasters is a Slovak roastery that doesn't settle for classic profiles. Every batch is an experiment – controlled fermentations, precise roasting profiles, and beans you simply won't find in chain stores.\u003c\/p\u003e\n\n\u003cp\u003eTheir coffees are one of the most frequently purchased items at Coffee Mates – and for good reason. \u003cstrong\u003eJungle Juice Purple Caturra\u003c\/strong\u003e is an anaerobic cofermented coffee with notes of passionfruit, mango, rose, and lychee. \u003cstrong\u003eTropical Heat Coconut Water\u003c\/strong\u003e is a co-fermentation with coconut water that tastes like a cocktail on a tropical beach. \u003cstrong\u003eStrawberry Cheesecake\u003c\/strong\u003e is an espresso that genuinely tastes like a strawberry dessert. And no, these aren't artificial flavors – it's the result of precise fermentation.\u003c\/p\u003e\n\n\u003cp\u003eConcept has been operating in Bratislava for several years, and with each year, they push the boundaries of what's possible with coffee beans. If you're looking for a coffee that will truly surprise you – this is the place. Start with a sample – 18g is enough to know.\u003c\/p\u003e","products":[{"product_id":"etiopia-whiskey-aged-omniroast","title":"Ethiopia Whiskey Barrel Aged Omniroast","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Ethiopia Whiskey Aged\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eSweet bourbon combined with coffee. Can you think of a more iconic duo?\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOmniroast - we drank this coffee as a filter. Very alcoholic, a nice brew, if you like that kind of vibe - we highly recommend it :)\u003c\/strong\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eSCA: 87.50 pts.\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003eThis coffee is characterized by a sparkling and elegant profile, combining the refreshing sweetness of red apple, the delicate juiciness of lychee and white grapes, and a sophisticated, champagne-like aftertaste.\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003eThe \u003cstrong\u003eHalo Beriti\u003c\/strong\u003e wet mill is located in the renowned \u003cstrong\u003eYirgacheffe\u003c\/strong\u003e region, where farmers from the nearby village of Gedeb deliver their cherries. These are wild Arabica varieties from the birthplace of coffee, organically grown at an altitude of 1900 to 2400 meters above sea level. \u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThe coffee is organically certified and processed naturally, which means that the coffee cherries are dried with the pulp, giving the coffee a richer flavor.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eProcessing and Flavor Notes:\u003c\/strong\u003e\u003c\/h3\u003e\u003cdiv\u003e\u003cstrong\u003eFlavor modulation is our roastery's original method. It's a post-processing of dried green beans – an enhanced aging process of green beans in bourbon whiskey barrels. Our method ensures a more even distribution of the chosen alcohol's flavor in the coffee and a more distinctive character.\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eHow to prepare this coffee - from the roastery:\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan\u003eWe tried all preparation methods, but we liked it best in a milk drink (cappuccino), and it also works perfectly in cold brew.\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cstrong\u003eWe, the Coffeemates, drank the coffee without milk, brewed as a filter :)\u003c\/strong\u003e\u003c\/div\u003e\u003cdiv\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\u003cp\u003eHere we have Ethiopian Heirloom variety beans, \u003cstrong\u003enatural, barrel aged\u003c\/strong\u003e processed, with flavor notes of \u003cstrong\u003eadvocaat, chocolate, apple\u003c\/strong\u003e. A very interesting coffee. \u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e250g of whole bean coffee in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":51993259213136,"sku":"CNPT-ETH-WSKY-250G","price":80.0,"currency_code":"PLN","in_stock":true},{"title":"Sample -18g","offer_id":51993259245904,"sku":"CNPT-ETH-WSKY-18G","price":15.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/ET_whiskey_6a31aad2-0e4a-4045-a8f5-5e43b5a8b8f0.webp?v=1759965173"},{"product_id":"concept-kolumbia-summerjam-blend-coferment","title":"Colombia Summerjam Honey co-fermented","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Colombia Summerjam \u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA vibrant, tropical cup bursting with sweet yellow fruits and juicy pineapple, balanced by a creamy, yogurty body. Notes of fresh citrus and a smooth, cocoa finish create a perfectly structured profile with a distinctly fruity character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eFlavor notes: sweet yellow fruits, pineapple, yogurt, citrus, cocoa\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cbr\u003eRecommended by Coffee Mates:)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eRecommended for preparation using the\u003cstrong\u003e cold brew\u003c\/strong\u003e method (roasted for filter).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHigh in the mountains of southern Huila province in Colombia, in the municipality of San Agustín, a thriving community of coffee producers cultivates some of the most exceptional beans in the region. Located at an altitude of 1750 m above sea level, the area is not only famous for its ideal coffee growing conditions but also holds UNESCO World Heritage status due to its rich archaeological heritage.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLocal producers meticulously cultivate prized coffee varieties such as Pink Bourbon, Caturra, Colombia, and Castillo, grown in harmony with the surrounding forests. Thanks to our support and collaborative work on knowledge development, producers implement innovative coffee processing techniques, enhancing quality and developing unique flavor profiles of their harvests.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a cup that tells a story of heritage, innovation, and a deep connection between the land and the people who cultivate it.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe process begins with careful selection of fruits from \u003cstrong\u003eCaturra and Colombia varieties\u003c\/strong\u003e. The coffee then undergoes \u003cstrong\u003eanaerobic honey fermentation, enriched with Lactobacillus bacterial cultures.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis stage takes place in stainless steel bioreactors for 48–72 hours, where controlled anaerobic conditions guide microbial activity and fermentation, enhancing the coffee's fruity character and adding greater depth and structured sweetness to the profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter fermentation, the coffee is sun-dried on patios for 3–6 days, then transferred to mechanical silos for another 2–5 days to complete the drying process under controlled conditions.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe beans then undergo a 20-day stabilization phase in plastic bags lined with fique fiber, allowing for moisture equalization and full flavor integration.\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e250g of coffee beans in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":51980247204176,"sku":"CNPT-COL-SUMJ-250G","price":92.0,"currency_code":"PLN","in_stock":true},{"title":"Sample -18g","offer_id":51980247236944,"sku":"CNPT-COL-SUMJ-18G","price":15.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/230-1_co-summerjam.webp?v=1782838899"},{"product_id":"concept-kolumbia-jungle-juice-purple-caturra-anaerobic-cofermented","title":"Colombia Jungle Juice Purple Caturra Anaerobic Co-fermented","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Colombia Jungle Juice Purple Caturra Co-fermented\u003c\/strong\u003e\u003c\/h2\u003e\u003ch3\u003e\u003cstrong\u003eSCA: 88.25 pts.\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eJungle Juice delights with an intense, tropical burst of passion fruit, mango, and lychee flavors, complemented by a floral note of rose and a delicate, cocoa finish.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavor notes: passion fruit, mango, rose, lychee, cocoa nibs.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eRodrigo Sanchez Valencia\u003c\/strong\u003e is a third-generation coffee farmer at \u003cstrong\u003eFinca Monteblanco\u003c\/strong\u003e. His grandfather began cultivating coffee in these areas decades ago, and today Rodrigo continues his work, striving to maintain the farm's natural diversity and high productivity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn 2017, coffees from Finca Monteblanco, distinguished by their unique varieties and proprietary processing methods, won first place in the Yara Championship quality competition. A year later, Rodrigo took second place with another lot from the same farm. In 2019, he participated in the Roasters United competition, where his two coffees placed first and third.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFinca Monteblanco is located near Cueva de los Guacharos – one of Colombia's 59 protected national parks. The Suaza River also flows nearby, providing clean water used for coffee cultivation and processing.\u003c\/p\u003e\u003cp\u003eAt Finca Monteblanco, Rodrigo cultivates Caturra, Geisha, Pink Bourbon, and Pacamara varieties. The high altitude and excellent microclimate of the Acevedo region in the Huila department create ideal conditions for producing specialty coffees.\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eProcessing and flavor notes:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003eRipe coffee cherries are carefully hand-picked and delivered to the wet mill located on the farm. Before processing, Rodrigo prepares a special blend of microorganisms – combining \u003cstrong\u003eLactobacillus\u003c\/strong\u003e, \u003cstrong\u003eSaccharomyces\u003c\/strong\u003e, and \u003cstrong\u003eCerevisiae\u003c\/strong\u003e strains, creating a total of 10 different yeasts that support the fermentation process. To this blend, he also adds \u003cstrong\u003epassion fruit\u003c\/strong\u003e to enrich the coffee's flavor profile, and sugar-rich ingredients – such as \u003cstrong\u003emolasses\u003c\/strong\u003e, \u003cstrong\u003epanela\u003c\/strong\u003e (unrefined cane sugar), or \u003cstrong\u003ecane sugar\u003c\/strong\u003e – which serve as nutrients for the fermenting microorganisms. The entire mixture is sealed and fermented for \u003cstrong\u003e8 days\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003eAfter this stage, the ripe cherries are depulped, and the coffee beans are returned to the same fermented fruit mixture, where they ferment for an additional \u003cstrong\u003e180 hours (7.5 days)\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003eOnce fermentation is complete, the parchment coffee beans are thoroughly washed in clean water and then sun-dried on parabolic beds. During drying, the beans are frequently turned to ensure even drying. The entire drying process takes approximately \u003cstrong\u003e20–25 days\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDelicious coffee. Amazing taste. Highly recommended :).\u003c\/strong\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e250g of whole bean coffee in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":52276208730448,"sku":"CNPT-COL-JNJC-250G","price":94.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":52276208763216,"sku":"CNPT-COL-JNJC-18G","price":15.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/CO_JungleJuice3_square.webp?v=1761832489"},{"product_id":"concept-indonezja-funky-wine","title":"Indonesia Funky Wine Winey Process","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Indonesia Funky Wine with Winey processing\u003c\/strong\u003e\u003c\/h2\u003e\u003ch3\u003e\u003cstrong\u003eSCA: 87 pts.\u003c\/strong\u003e\u003c\/h3\u003e\u003cp data-start=\"0\" data-end=\"180\"\u003e\u003cstrong\u003eExperience the vibrant, untamed notes of natural wine and juicy pineapple, leading to a finish with a deep, grounding hint of cocoa. This is a truly unique cup.\u003c\/strong\u003e\u003c\/p\u003e\u003cp data-start=\"182\" data-end=\"245\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong\u003eFlavour notes: natural wine, pineapple, grapefruit, cocoa\u003c\/strong\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003eIn 2019, Aulia Kahfi placed 9th in the \u003cstrong\u003eSumatra Prestige Cup\u003c\/strong\u003e for his excellent wet-hulled coffee. We are delighted to continue our collaboration and further purchases from him.\u003c\/p\u003e\u003cp\u003eAulia grows coffee on \u003cstrong\u003eRakyat Farm\u003c\/strong\u003e, which he inherited from his family. He has been involved in coffee production since his early teens, but has always been particularly interested in specialty coffee. As specialty coffee was not in high demand in his region during his upbringing, Aulia spent several years extracting and selling vesuvianite – a precious gemstone often found in volcanic areas. However, he eventually returned to coffee.\u003c\/p\u003e\u003cp\u003eToday, in his early thirties, Aulia is entrepreneurial and full of initiative. Using an old van or a friend's car, he has expanded his business by buying small batches of coffee from local farmers. He collects and processes ripe coffee cherries from producers in the areas of \u003cstrong\u003eLukup Sabun, Pantan Sile and Ratawali\u003c\/strong\u003e, and has recently also started buying cherries from the \u003cstrong\u003eGegarang (Jagong Jeget)\u003c\/strong\u003e region.\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eProcessing and Flavour Notes:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003e5 days of fermentation\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eMost farms in Sumatra are small, averaging 0.5 to 2.5 hectares. Coffee is usually the main source of income for farmers, but many practice intercropping, planting coffee alongside vegetables, corn, and fruit trees. These additional crops are a significant part of the families' annual food supply.\u003c\/p\u003e\u003cp\u003eAulia hand-selects ripe, red coffee cherries or buys them from neighbouring farmers. For this \"winey\" lot, the cherries are first washed and then fermented for \u003cstrong\u003e20–25 days\u003c\/strong\u003e. After fermentation, the cherries are rinsed again and spread out for slow drying until they reach the appropriate moisture level. During drying, Aulia regularly rakes the coffee to ensure even drying and stable bean quality.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAbyssinia\u003c\/strong\u003e is an Arabica variety introduced to Indonesia from Ethiopian genetic material, valued for its long beans and potential for clean, complex flavour profiles.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eAteng\u003c\/strong\u003e is a popular, high-yielding Arabica and Robusta hybrid (Catimor), widely grown in Sumatra. It is highly disease-resistant and contributes a distinct, deep, earthy character to the coffee.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eGayo\u003c\/strong\u003e is not a specific botanical variety, but rather a term for Arabica coffees originating from the Gayo highlands in Aceh, Sumatra – a region with high altitudes and volcanic soils. These coffees often feature a full body and classic earthy and spicy notes.\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e250g of coffee beans in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":52456831746384,"sku":"CNPT-IDN-FNKW-250G","price":76.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":52456831779152,"sku":"CNPT-IDN-FNKW-18G","price":15.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/161_in-funky-sq.webp?v=1765966831"},{"product_id":"kolumbia-flower-power-cofermented-espresso","title":"Colombia Flower Power Co-fermented Espresso","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Colombia Flower Power Pink Bourbon Co-fermented\u003c\/strong\u003e\u003c\/h2\u003e\u003ch3\u003e\u003cstrong\u003eSCA: 89.25 pts.\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eThis coffee delights with bright notes of lemongrass and spring flowers, complemented by a juicy touch of passion fruit and sweet mango.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavor notes: lemongrass, spring flowers, passion fruit, mango.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eRodrigo Sanchez Valencia\u003c\/strong\u003e is a third-generation coffee farmer at \u003cstrong\u003eFinca Monteblanco\u003c\/strong\u003e. His grandfather began cultivating coffee in these areas decades ago, and today Rodrigo continues his work, ensuring the preservation of the farm's natural diversity and high productivity.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn 2017, coffees from Finca Monteblanco, distinguished by unique varieties and proprietary processing methods, won first place in the Yara Championship quality competition. A year later, Rodrigo took second place with another lot from the same farm. In 2019, he participated in the Roasters United competition, where his two coffees placed first and third.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eFinca Monteblanco is located near Cueva de los Guacharos – one of Colombia's 59 protected national parks. The Suaza River also flows nearby, providing clean water used for coffee cultivation and processing.\u003c\/p\u003e\u003cp\u003eAt Finca Monteblanco, Rodrigo cultivates Caturra, Geisha, Pink Bourbon, and Pacamara varieties. The high altitude and excellent microclimate of the Acevedo region in the Huila department create ideal conditions for producing specialty coffees.\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003eProcessing and Flavor Notes:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eRodrigo's passion for research and experimentation led to this exceptional coffee lot.\u003c\/strong\u003e It all began in 2016 when he was inspired by the wine production process. He noticed that grapes fermenting in a cooler environment develop more desirable, floral, and fruity notes. He decided to conduct his own experiments, starting by freezing de-pulped coffee beans. Freezing completely stopped the fermentation process and killed the embryo, causing the coffee to age very quickly. However, Rodrigo did not give up – he noticed that delicate fruit and floral notes appeared in the flavor profile, indicating he was on the right track. He continued his research, experimenting with different temperatures and Brix levels (sugar content in fruits), as well as different coffee varieties, until he found the perfect combination.\u003c\/p\u003e\u003cp\u003eRipe coffee cherries are hand-picked at the farm with extreme care. Workers are trained to pick cherries with 26-30 Brix levels. After harvesting, the cherries undergo flotation and visual selection to remove immature or damaged cherries. Only the best cherries are de-pulped and processed using this method. The beans are placed in GrainPro bags, which then go into an industrial cold room, where they ferment for 76 hours at 10-14°C. The low temperature slows down microbial activity, allowing fermentation to proceed more slowly and controllably.\u003c\/p\u003e\u003cp\u003eAfter fermentation, the parchment coffee beans are thoroughly washed in clean water, then sun-dried on parabolic beds for 1-2 days. The next stage is shade drying on raised beds, with frequent stirring to ensure even drying. The entire drying process takes 23 to 25 days.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDelicious coffee. Amazing taste. Highly recommended :).\u003c\/strong\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e250g of whole bean coffee in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":52773319082320,"sku":"CNPT-COL-FLWPE-250G","price":96.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":52773319115088,"sku":"CNPT-COL-FLWPE-18G","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/CO_FlowerPower_sq_7edc1847-193f-437d-ab71-27808292448c.webp?v=1761832206"},{"product_id":"kolumbia-strawberry-icecream-cofermented","title":"Colombia Strawberry Ice Cream Co-fermented","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Colombia Strawberry Icecream Honey and Cofermented process\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"acc26ed8-0691-41e8-96f0-79db4c4e828f\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-2\"\u003e\n\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\n\u003cp\u003eA true, \u003cstrong\u003evibrant symphony of flavors in every cup\u003c\/strong\u003e – the sweetness of ripe \u003cstrong\u003estrawberries\u003c\/strong\u003e and slightly tart \u003cstrong\u003ered fruits\u003c\/strong\u003e perfectly balances a \u003cstrong\u003ecreamy body\u003c\/strong\u003e. The whole is crowned with a \u003cstrong\u003ecrisp, citrusy finish\u003c\/strong\u003e that leaves a clean, long-lasting aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSensory profile:\u003c\/strong\u003e \u003cstrong\u003estrawberry, red fruits, cream, citrus\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003eHigh in the mountains of the southern part of the Huila region in Colombia, the municipality of San Agustín is home to a thriving community of coffee growers who cultivate some of the most exceptional beans in the entire region. Located at an altitude of approximately 1750 m above sea level, this area is famous not only for its ideal coffee growing conditions, but also for its rich archaeological heritage – making it a UNESCO World Heritage site (San Agustín Archaeological Park).\u003c\/p\u003e\n\u003cp\u003eLocal farmers meticulously care for prized varieties such as \u003cstrong\u003ePink Bourbon, Caturra, Colombia, and Castillo\u003c\/strong\u003e, grown in harmony with the surrounding forests. With our support and knowledge, producers are developing modern coffee processing techniques, elevating quality and flavor profiles to an even higher level.\u003c\/p\u003e\n\u003cp\u003eThe result is a cup that tells a story of heritage, innovation, and a deep connection between the land and the people who cultivate it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe process begins with manual sorting, where only ripe fruits are selected, and any impurities, such as leaves or stones, are removed. Then, the fruits undergo a 24-hour pre-fermentation in plastic bags, followed by another 24 hours of whole cherry fermentation.\u003c\/p\u003e\n\u003cp\u003eAfter depulping, the beans undergo a \u003cstrong\u003e5-day anaerobic co-fermentation\u003c\/strong\u003e, retaining the mucilage, with added yeast and strawberries, which enriches the \u003cstrong\u003ehoney\u003c\/strong\u003e process profile with intense, fruity notes.\u003c\/p\u003e\n\u003cp\u003eFinally, the coffee is mechanically dried for 10 days to ensure a uniform moisture level, and then stabilized for 5 days in GrainPro bags.\u003c\/p\u003e\n\u003cp\u003eThe result is a \u003cstrong\u003evibrant, expressive cup\u003c\/strong\u003e with notes of \u003cstrong\u003estrawberry, milk chocolate, and apple acidity (malic acid)\u003c\/strong\u003e, highlighting the diversity of Colombia's terroir and innovative approach to coffee processing.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e250g whole bean coffee in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":52829566533968,"sku":"CNPT-COL-STIC-250G","price":92.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":52829566566736,"sku":"CNPT-COL-STIC-18G","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/colombia-strawberry-icecream.webp?v=1776346722"},{"product_id":"kolumbia-strawberry-icecream-cofermented-espresso","title":"Colombia Strawberry Ice Cream Co-fermented Espresso","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Colombia Strawberry Icecream Honey and Co-fermented, darker roast, for espresso\u003c\/strong\u003e\u003c\/h2\u003e\n\u003ch3\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"acc26ed8-0691-41e8-96f0-79db4c4e828f\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-2\"\u003e\n\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\n\u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n\n\u003cp\u003eA true, \u003cstrong\u003evibrant symphony of flavors in every cup\u003c\/strong\u003e – the sweetness of ripe \u003cstrong\u003estrawberries\u003c\/strong\u003e and slightly tart \u003cstrong\u003ered fruits\u003c\/strong\u003e perfectly balanced by a \u003cstrong\u003ecreamy body\u003c\/strong\u003e. The whole is crowned with a \u003cstrong\u003ecrisp, citrusy finish\u003c\/strong\u003e that leaves a clean, long-lasting aftertaste.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eSensory profile:\u003c\/strong\u003e \u003cstrong\u003estrawberry, red fruits, cream, citrus\u003c\/strong\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003eHigh in the mountains of the southern Huila region of Colombia, the municipality of San Agustín is home to a thriving community of coffee growers who cultivate some of the most unique beans in the entire region. Located at an altitude of approximately 1750 meters above sea level, this area is known not only for its ideal coffee growing conditions but also for its rich archaeological heritage – making it a UNESCO World Heritage site (San Agustín Archaeological Park).\u003c\/p\u003e\n\u003cp\u003eLocal farmers meticulously care for prized varieties such as \u003cstrong\u003ePink Bourbon, Caturra, Colombia, and Castillo\u003c\/strong\u003e, grown in harmony with the surrounding forests. With our support and expertise, producers are developing modern coffee processing techniques, elevating quality and flavor profiles to an even higher level.\u003c\/p\u003e\n\u003cp\u003eThe result is a cup that tells a story of heritage, innovation, and a deep connection between the land and the people who cultivate it.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe process begins with manual sorting, where only ripe fruits are selected, and any impurities, such as leaves or stones, are removed. The fruits then undergo a 24-hour pre-fermentation in plastic bags, followed by another 24 hours of whole cherry fermentation.\u003c\/p\u003e\n\u003cp\u003eAfter pulping, the beans are subjected to \u003cstrong\u003e5-day anaerobic co-fermentation\u003c\/strong\u003e, retaining the mucilage, with added yeast and strawberries, which enriches the \u003cstrong\u003ehoney\u003c\/strong\u003e process profile with intense, fruity notes.\u003c\/p\u003e\n\u003cp\u003eFinally, the coffee is mechanically dried for 10 days to ensure an even moisture level, and then stabilized for 5 days in GrainPro bags.\u003c\/p\u003e\n\u003cp\u003eThe result is a \u003cstrong\u003elively, distinct cup\u003c\/strong\u003e with notes of \u003cstrong\u003estrawberry, milk chocolate, and malic (apple-like) acidity\u003c\/strong\u003e, highlighting the diversity of Colombia's terroir and an innovative approach to coffee processing.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e250g whole bean coffee in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":52829569876304,"sku":"CNPT-MIX-STICE-250G","price":92.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":52829569909072,"sku":"CNPT-MIX-STICE-18G","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/colombia-strawberry-icecream.webp?v=1776346722"},{"product_id":"kenia-ichamara-aa-washed","title":"Kenya Ichamara AA Washed","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Kenya Ichamara AA Washed Process\u003c\/strong\u003e\u003c\/h2\u003e\n\n\u003ch3\u003e\u003c\/h3\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n \u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n  \u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n   \u003cdiv data-message-model-slug=\"gpt-5-2\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" dir=\"auto\" data-message-id=\"acc26ed8-0691-41e8-96f0-79db4c4e828f\" data-message-author-role=\"assistant\"\u003e\n    \u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n     \u003cdiv class=\"markdown prose dark:prose-invert w-full break-words light markdown-new-styling\"\u003e\n      \u003cp data-start=\"0\" data-end=\"171\"\u003eA distinct, tea-like profile full of tart raspberry and redcurrant. This elegant cup combines a floral hibiscus heart with a clean, black tea finish.\u003c\/p\u003e\n      \u003cp data-start=\"173\" data-end=\"240\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong\u003eSensory profile\u003c\/strong\u003e: raspberry, hibiscus, currant, black tea\u003c\/p\u003e\n      \u003cp data-start=\"173\" data-end=\"240\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003c\/p\u003e\n      \u003cp data-start=\"0\" data-end=\"374\"\u003eEstablished in 1963 by local farmers, Ichamara washing station is today the most prosperous wet mill within the New Gikaru FCS cooperative, which manages four processing facilities. The facility has been modernized by upgrading drying systems, including the installation of new drying tables, which translates into higher quality and consistency of coffee.\u003c\/p\u003e\n      \u003cp data-start=\"376\" data-end=\"586\"\u003eThe cooperative brings together 1,482 active members, each cultivating an average of about 200 coffee trees on their farm. Annual production in Ichamara averages 2,209 bags of green coffee (60 kg each).\u003c\/p\u003e\n      \u003cp data-start=\"588\" data-end=\"923\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe cooperative structure allows producers to pool resources, gain better access to markets, and share in the profits from coffee sales after covering operating costs. Thanks to investments in modern processing systems, New Gikaru FCS consistently improves quality while supporting the economic stability of its members.\u003c\/p\u003e\n      \u003cp data-start=\"588\" data-end=\"923\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eProcessing:\u003cbr\u003e\u003c\/p\u003e\n      \u003cp data-start=\"0\" data-end=\"379\"\u003eThe area from which coffee is delivered to the station is characterized by fertile, volcanic soils, annual rainfall of about 1150 mm, and a mild climate with temperatures ranging from 13–26 °C. Flowering occurs from March to April, and harvesting takes place between October and January. Coffee export is usually carried out from January to May.\u003c\/p\u003e\n      \u003cp data-start=\"381\" data-end=\"665\"\u003eFarmers cultivate both traditional and modern Kenyan coffee varieties, such as SL28, SL34, Batian, and Ruiru 11. Coffee cherries are hand-picked at full ripeness and then transported to the Ichamara station, where they undergo careful selection before pulping.\u003c\/p\u003e\n      \u003cp data-start=\"667\" data-end=\"1000\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eThe parchment beans are fermented overnight (12–24 hours), then washed and sorted by quality into P1, P2, P3, P lights, and pods grades. Drying takes place on raised beds for 8–14 days, with regular turning and covering at night, which ensures even drying and protection of bean quality.\u003c\/p\u003e\n      \u003cp data-start=\"667\" data-end=\"1000\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eCoffee cherries are first pulped to separate the beans, then fermented, washed — sometimes in several cycles — and soaked in water. Finally, the beans are dried and stabilized on specially prepared, raised drying tables.\u003c\/p\u003e\n     \u003c\/div\u003e\n    \u003c\/div\u003e\n   \u003c\/div\u003e\n  \u003c\/div\u003e\n \u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e250g coffee beans in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":52935549124944,"sku":"CNPT-KEN-ICHM-250G","price":80.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":52935549157712,"sku":"CNPT-KEN-ICHM-18G","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/keniaichamara.webp?v=1776879832"},{"product_id":"winterjam-blend-espresso","title":"Winterjam blend Espresso","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Winterjam Brazil \u0026amp; Colombia blend designed for Espresso\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003eIndulge in a blend of dark chocolate and spiced rum, intertwined with velvety notes of toffee and vanilla. This rich, full-bodied brew finishes with an exotic hint of sweet lychee and toasted coconut.\u003cbr\u003eIt's a delightful coffee for chilly afternoons:).\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavor notes:\u003c\/strong\u003e chocolate, rum, vanilla, toffee, coconut, lychee\u003c\/p\u003e\u003cp\u003eRemember that annual summer limited edition blend everyone looks forward to? The one that perfectly captures the vibe of sun-drenched afternoons? We have great news — here it is, but in a winter edition.\u003c\/p\u003e\u003cp\u003eThink of it as a liquid fireplace or a soft, woolen blanket for your senses. While our summer blend was full of brightness and energy, the winter edition focuses on depth and sweetness. In every drop, we've captured the quiet magic of this season to make your winter rituals even a little more special.\u003cbr\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e250g of whole bean coffee in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":52996360831312,"sku":"CNPT-MIX-WTRJM-250G","price":80.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":52996360864080,"sku":"CNPT-MIX-WTRJM-18G","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/winterjam--1.webp?v=1778503777"},{"product_id":"kolumbia-banan-swirl-cofermented","title":"Colombia Banana Swirl Natural Palatino","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Colombia Banana Swirl co-fermented\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eDelicious banana coffee, slightly tropical, with notes of vanilla, pineapple, and of course, bananas :). Highly recommended!\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePeñas Blancas\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe Peñas Blancas Coffee Processing Center in Acevedo, Huila region, is much more than just a coffee processing facility – it's a transformative social project aimed at improving the quality of life for local coffee growers. Created with the goal of ensuring equal access to high-quality bean processing, Peñas Blancas supports small producers through modern infrastructure, technical training, and fair remuneration for their work.\u003c\/p\u003e\u003cp\u003eThis initiative is the result of a joint effort to build a sustainable and inclusive coffee sector in the region. Many producers delivering their coffee to Peñas Blancas previously struggled with numerous difficulties, such as lack of access to modern processing methods, unstable quality control, and limited sales opportunities. By centralizing the processing under expert supervision, the center ensures that every batch meets the highest specialty coffee standards, helping growers achieve better prices and long-term economic stability.\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"Palatino\" Process\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhile \"Natural\" refers to the dry processing of coffee cherries, the name \"Palatino\" (often found in coffees from the Huila region) usually alludes to a Pitalito-style selection or a specific regional profile originating from the Pitalito\/Acevedo corridor. \u003cstrong\u003eIn the context of Nestor Lasso's experimental methods\u003c\/strong\u003e, this natural process often includes:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eExtended fermentation\u003c\/strong\u003e – coffee cherries undergo a controlled anaerobic fermentation phase before drying.\u003c\/p\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cp\u003e\u003cstrong\u003eSlow drying –\u003c\/strong\u003e coffee is dried on raised beds or in mechanical silos with strict temperature control to preserve delicate fruity acidity.\u003c\/p\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e250g of coffee beans in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":52996636672336,"sku":"CNPT-COL-BNSWR-250G","price":92.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":52996636705104,"sku":"CNPT-COL-BNSWR-18G","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/bananaswirl.webp?v=1778662091"},{"product_id":"concept-kolumbia-berry-blast-cofermented","title":"Colombia Berry Blast Co-fermented","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Colombia Berry Blast - Honey Processed and Co-fermented with Fruits and Good Bacteria\u003c\/strong\u003e\u003c\/h2\u003e\u003cp\u003e\u003cstrong\u003eFlavor notes: blackberries, blueberries, raspberries, oranges\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eA cup that tastes like fresh summer harvests. This unique lot opens with an intense, juicy explosion of blackberries, blueberries, and ripe raspberries, transitioning into a crisp, refreshing finish built on distinct notes of orange and bright citrus. Complex, incredibly aromatic, and perfectly balanced – this coffee is crafted for those who appreciate a clean, fruity, and energetic cup profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThese coffees are cultivated by Colombian producers from the Tolima, Huila, and Caldas regions. Depending on the harvest season, coffee cherries are sourced from these regions to ensure maximum freshness, then transported and processed at our \u003cstrong\u003eEl Vergel Estate as part of the Experimental Lab project\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOur agricultural history began in 1995, and in 2010, we started cultivating coffee at the El Vergel Estate in Tolima. By 2015, we successfully harvested the first crops of selected varieties. In 2017, after challenges with the local market, \u003cstrong\u003eMartha, Shady, and Elias\u003c\/strong\u003e decided to find innovative ways to increase the value of their coffees and shorten the distance between producers and roasters.\u003c\/span\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cstrong\u003eIn 2019, Forest Coffee was founded\u003c\/strong\u003e – with a vision to unleash the full potential of Colombian coffee through processing innovation, education, and sustainable development. Our mission is to directly connect coffee producers with international markets, ensuring fair prices and full transparency.\u003c\/span\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eLast year, we launched a new processing plant and drying patio, aiming to source and process coffees from the region to positively impact even more producers from southern Caldas and northern Tolima.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003eWe believe coffee has the power to change lives.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eProcessing:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe process begins with careful selection of \u003cstrong\u003eCaturra and Colombia varieties\u003c\/strong\u003e. The coffee then undergoes \u003cstrong\u003eanaerobic honey fermentation, enriched with red fruits and Lactobacillus bacteria cultures.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis stage takes place in \u003cstrong\u003estainless steel bioreactors for 48–72 hours\u003c\/strong\u003e, where controlled anaerobic conditions guide the activity of microorganisms and fruit integration, enhancing the coffee's fruity character and building depth and a structured sweetness in its profile.\u003c\/span\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAfter fermentation, the \u003cstrong\u003ecoffee is dried on a patio for 3–6 days\u003c\/strong\u003e, then moved to mechanical silos for another 2–5 days to complete the drying process under controlled conditions.\u003c\/span\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe next step is a \u003cstrong\u003e20-day stabilization period\u003c\/strong\u003e in plastic bags lined with fique fiber, which allows for moisture equalization and full flavor integration.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn the cup, the coffee offers distinct notes of forest fruits and blackberries, complemented by caramel sweetness, the freshness of oranges, and a chocolate finish.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e250g of whole bean coffee in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":53210496336208,"sku":"CNPT-COL-BRRBL-250G","price":95.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":53210496368976,"sku":"CNPT-COL-BRRBL-18G","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/233-1_co-berryblast_1.jpg?v=1782816805"},{"product_id":"concept-kolumbia-java-cloud-cofermented","title":"Colombia Java Cloud Nestor Lasso Carbonic Maceration","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Colombia Java Cloud by Nestor Lasso, Carbonic Maceration process\u003c\/strong\u003e\u003c\/h2\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA cup that evokes sophisticated perfumes. An elegant floral bouquet and intense jasmine notes intertwine with a bright, crisp layer of lemongrass and juicy citrus. A sweet finish of ripe melon perfectly balances this exceptionally clean and fresh lot.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eFlavor notes: jasmine, lemongrass, floral bouquet, melon, citrus\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cstrong\u003eNestor Lasso and his farm Finca El Diviso \u003c\/strong\u003erepresent the absolute forefront of the modern specialty coffee movement in Colombia. \u003cstrong\u003eTogether with his brother Adrian and partner Jhoan Vergara (from Finca Las Flores), Nestor has transformed a traditional family farm into a globally recognized hub for experimental processing and cultivation of exceptional coffee varieties.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe farm has largely moved away from producing standard commercial lots, focusing on rare, distinctive varieties that respond perfectly to complex fermentation processes.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhat truly distinguishes Nestor Lasso is his scientific, multi-stage approach to post-harvest processing. Thanks to his formal education gained at the Colombian national agricultural school SENA and close cooperation with CATA Export, Nestor utilizes precise control of biochemical processes instead of relying solely on spontaneous, wild fermentation.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProcessing:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cstrong\u003eThis innovative fermentation method, adapted from the wine industry,\u003c\/strong\u003e involves fermenting whole coffee cherries in sealed stainless steel tanks filled with carbon dioxide. This creates an oxygen-restricted environment that enhances the development of aromatic precursors and fruit esters, leading to a distinctive and complex flavor profile.\u003c\/span\u003e\u003c\/p\u003e\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eProcessing stages:\u003c\/strong\u003e\u003c\/p\u003e\u003col data-spread=\"false\" start=\"1\"\u003e\n\u003cli\u003e\u003cspan\u003eManual selection of only ripe cherries with a sugar content of 22–24° Brix.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003ePlacing the cherries in sealed tanks filled with CO₂ for 48–72 hours.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eControlled fermentation temperature (18–22°C), which enhances floral and tropical aromas.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe cherries are then slowly dried on raised beds for 25–30 days.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eThe final resting and stabilization stage lasts 30 days before hulling.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\u003cp\u003e\u003cstrong\u003eThis coffee is an excellent example of Néstor Lasso's experimental craftsmanship. Combining science with intuition, he adapts carbonic maceration to coffee processing, bringing out tropical notes of banana and lemongrass, enveloped in delicate jasmine florality and citrus freshness.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\u003cp\u003e250g of whole bean coffee in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":53210496926032,"sku":"CNPT-COL-JVCLD-250G","price":103.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":53210496958800,"sku":"CNPT-COL-JVCLD-18G","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/227-1_co-javacloud_1.jpg?v=1782816788"},{"product_id":"concept-indonezja-kerinci-natural","title":"Indonesia Kerinci Anaerobic Natural","description":"\u003ch2\u003e\u003cstrong\u003eConcept Coffee Roasters Indonesia Kerinci Natural\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA cup reminiscent of mulled wine and the juicy sweetness of ripe plums, with layers resembling dried raisins building a dense, fruity complexity. The whole is beautifully balanced by a velvety, chocolatey finish.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor notes: mulled wine, plums, raisins, chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cstrong\u003e320 members of the Koerintji Barokah Bersama cooperative\u003c\/strong\u003e live and cultivate crops on a plateau located at the \u003cstrong\u003efoot of Mount Kerinci on the Indonesian island of Sumatra\u003c\/strong\u003e. Mount Kerinci is one of many volcanoes belonging to the Pacific Ring of Fire—a system of 452 volcanoes spanning approximately 40,000 kilometers, forming a distinctive horseshoe shape, and remaining in almost constant eruption and tectonic plate movement.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eHistoric eruptions of Mount Kerinci have made the surrounding areas exceptionally fertile and lush due to rich volcanic soil deposits. The cooperative is managed by Triyono, who supports members not only in processing but also in roasting their own coffee. On-site, there is a fully equipped roastery and a cupping lab, located right next to the dry mill. This is particularly impressive considering that the cooperative was only established in mid-2017.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eAlmost all farms in Sumatra are small – averaging 0.5 to 2.5 hectares. Coffee is usually the main source of income, but most producers practice mixed farming, planting vegetables, potatoes, and fruit trees alongside coffee plants. These additional crops form a significant part of the families' annual sustenance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn addition to coffee production, many small-scale producers also work seasonally on nearby tea plantations. Tea is an equally important crop in this region, and larger plantations are often located near coffee farms. After the coffee harvest, producers take on contract work for manual tea leaf harvesting.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eProcessing:\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eDuring the harvest season, coffee is hand-picked, and the work is most often carried out by immediate family members. After harvesting, the cherries are delivered to the UPH collection point. Triyono oversees the operations at the nine UPH stations belonging to the cooperative.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUPH is a collection center where the cooperative buys coffee cherries and processes them before the coffee is sent to the central mill. In practice, UPH functions as a small washing station. To maintain quality consistency, an agronomist oversees the process, providing technical support and ensuring adherence to standard processing procedures at all points.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEach UPH station is located in a different area and receives cherries from different groups of producers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eFor this Anaerobic Natural lot, the cherries are first subjected to flotation and density sorting, then spread on raised drying beds where unripe, overripe, and damaged cherries are manually removed.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThen, the selected ripe cherries are collected again and sealed in airtight 20kg plastic bags, which are stored for 7 days in a cool and dry place (at a temperature of 18 to 22°C). 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