{"title":"Doświadczenie","description":"\u003cp\u003eExperience is a unique project created by us – Honorata and Kamil, founders of the Wrocław-based brand Coffee Mates. The brand was born from a pure passion for specialty coffee, becoming a space for sharing coffee discoveries that genuinely delighted its creators. As part of the inaugural \u003cem\u003eChapter I\u003c\/em\u003e, we personally select and test unique beans that we simply want to share with the world. It’s the perfect choice for anyone who seeks extraordinary taste experiences and an authentic story in their daily cup.\u003c\/p\u003e","products":[{"product_id":"experience-la-luna-kolumbia-gesha-finca-el-paraiso","title":"Experience La Luna – Colombia Gesha Anaerobic Thermal Shock","description":"\u003ch3\u003eExperience La Luna – Gesha Anaerobic Thermal Shock\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eJasmine, Red Grape, and Wild Strawberry\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eYou open the package and you already know it won't be an ordinary morning. La Luna smells of jasmine and white flowers, and in the cup, it adds red grape and juicy wild strawberry. The acidity is lively but doesn't overpower the rest. This is one of those coffees you want to sit down and savor for a while.\u003c\/p\u003e\n\u003cp\u003eBehind its taste lies a two-stage fermentation: first, whole coffee cherries ferment for 12 hours without oxygen, then — after the pulp is removed — the beans soak for 48 hours in \"mosto,\" which is the juice from fermentation. Finally, washing and thermal shock – a sudden change in temperature that stops the fermentation exactly when the profile is best.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDon't be afraid to brew it\u003c\/strong\u003e with cooler water - 90-93°C, or \u003cstrong\u003emake an espresso from it\u003c\/strong\u003e. Those who have tried it still remember the taste to this day.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt tastes best approximately 3-5 weeks after the roast date.\u003c\/p\u003e\n\u003cp\u003eThe coffee comes from \u003cstrong\u003eFinca El Paraíso\u003c\/strong\u003e in Colombian Cauca — a farm built from scratch by brothers Diego and Alexander Bermúdez. They started classically: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition — and won. That was the moment Finca El Paraíso began to write its own history.\u003c\/p\u003e\n\u003cp\u003eToday, Diego develops his next projects: Native and Paradise Horse roasteries, and Hachi Coffee Project — a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing mainly in Panama and Colombia. Finca El Paraíso itself is now managed by Alex and Daniel Bermúdez, continuing the same philosophy of precision that makes the Bermúdez name one of the most important in the world of specialty coffee.\u003c\/p\u003e\n\u003cp\u003eYou can read more about Diego's and the farm's story on the blog: \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/diego-samuel-bermundez\"\u003eDiego Samuel Bermúdez\u003c\/a\u003e and \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/kawa-kolumbia-brzoskwinia-finca-el-paraiso\"\u003eFinca El Paraíso\u003c\/a\u003e.\u003c\/p\u003e","brand":"Experience","offers":[{"title":"125g","offer_id":53024501662032,"sku":"EXP-COL-LA-LUNA-150","price":143.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":53024501694800,"sku":"EXP-COL-LA-LUNA-SAMPLE","price":25.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/experience-la-luna.webp?v=1782215206"},{"product_id":"experience-the-cake-kolumbia-castillo-lactic","title":"Experience The Cake – Colombia Castillo Double Anaerobic Lactic","description":"\u003ch3\u003eExperience The Cake – Castillo Double Anaerobic Lactic\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eSpiced Cinnamon\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSome coffees need to be described carefully so as not to sound exaggerated. The Cake is a bit like someone put a pinch of gingerbread and a few drops of lime into a cup. High acidity, a lot of cinnamon, spices, and lurking coconut milk in the background. A flavor profile straight out of a Christmas gingerbread commercial ;)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnd cold? Awesome! A very refreshing awesome!\u003c\/p\u003e\n\u003cp\u003eBest enjoyed approximately 3-5 weeks after roasting.\u003c\/p\u003e\n\u003cp\u003eThe coffee comes from \u003cstrong\u003eFinca El Paraíso\u003c\/strong\u003e in Cauca, Colombia – a farm built from scratch by brothers Diego and Alexander Bermúdez. They started classically: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition – and won. That was the moment Finca El Paraíso began to write its own history.\u003c\/p\u003e\n\u003cp\u003eToday, Diego is developing his next projects: the Native and Paradise Horse roasteries, and the Hachi Coffee Project – a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing mainly in Panama and Colombia. Finca El Paraíso itself is now run by Alex and Daniel Bermúdez, continuing the same philosophy of precision that has made the Bermúdez name one of the most important in the world of specialty coffee.\u003c\/p\u003e\n\u003cp\u003eYou can read more about Diego's and the farm's history on the blog: \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/diego-samuel-bermundez\"\u003eDiego Samuel Bermúdez\u003c\/a\u003e and \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/kawa-kolumbia-brzoskwinia-finca-el-paraiso\"\u003eFinca El Paraíso\u003c\/a\u003e.\u003c\/p\u003e","brand":"Experience","offers":[{"title":"125g","offer_id":53024544096592,"sku":"EXP-COL-THE-CAKE-200","price":118.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":53024544129360,"sku":"EXP-COL-THE-CAKE-SAMPLE","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/experience-the-cake.webp?v=1782215220"},{"product_id":"experience-sunshine-kolumbia-pink-bourbon-thermal-shock","title":"Experience Sunset – Colombia Pink Bourbon Double Fermented Yeast","description":"\u003cp\u003ePink Bourbon is a variety that is an event in itself. Bermúdez decided to go a step further.\u003c\/p\u003e\n\u003ch3\u003eExperience Sunset – Pink Bourbon Double Fermented Yeast\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eAbove all, PEACH\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePink Bourbon often makes an impression on its own. With this coffee, we go a step further. Sunset is a peach in a cup — juicy, ripe, with a creamy, caramel background. It's light, balanced, exactly as it should be. This is a coffee you drink without any justification — it just tastes good at any time of day. And, when you chill it, it resembles peach iced tea. \u003c\/p\u003e\n\u003cp\u003eIt tastes best about 3-5 weeks from the roast date.\u003c\/p\u003e\n\u003cp\u003eThe coffee comes from \u003cstrong\u003eFinca El Paraíso\u003c\/strong\u003e in Cauca, Colombia — a farm built from scratch by brothers Diego and Alexander Bermúdez. They started classically: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition — and won. That was the moment Finca El Paraíso began to write its own history.\u003c\/p\u003e\n\u003cp\u003eToday, Diego is developing his next projects: the Native and Paradise Horse roasteries, and Hachi Coffee Project — a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing mainly in Panama and Colombia. Finca El Paraíso itself is now run by Alex and Daniel Bermúdez, continuing the same philosophy of precision that has made the Bermúdez name one of the most important in the world of specialty coffee.\u003c\/p\u003e\n\u003cp\u003eRead more about Diego's and the farm's story on the blog: \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/diego-samuel-bermundez\"\u003eDiego Samuel Bermúdez\u003c\/a\u003e and \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/kawa-kolumbia-brzoskwinia-finca-el-paraiso\"\u003eFinca El Paraíso\u003c\/a\u003e.\u003c\/p\u003e","brand":"Experience","offers":[{"title":"125g","offer_id":53024566444368,"sku":"EXP-COL-SUNSET-200","price":108.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":53024566477136,"sku":"EXP-COL-SUNSET-SAMPLE","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/experience-sunset.webp?v=1782215237"},{"product_id":"experience-plum-secret-kolumbia-castillo-double-anaerobic","title":"Experience Plum Secret – Colombia Castillo Double Anaerobic","description":"\u003ch3\u003eExperience Plum Secret – Castillo Double Anaerobic\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003ePlum, Cherry, Raspberry, and Red Fruits\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlum, cherry, and raspberry dominate in the cup — intense, dark, a bit like a good red fruit liqueur. It all begins during cherry picking. Only very ripe cherries are selected. This ensures they contain significantly more sugars. When you add double anaerobic fermentation and thermal shock, you get a work of art. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBest enjoyed approximately 3-5 weeks from the roast date.\u003c\/p\u003e\n\u003cp\u003eThe coffee comes from \u003cstrong\u003eFinca El Paraíso\u003c\/strong\u003e in Cauca, Colombia — a farm built from scratch by brothers Diego and Alexander Bermúdez. They started conventionally: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition — and won. That was the moment Finca El Paraíso began to write its own history.\u003c\/p\u003e\n\u003cp\u003eToday, Diego develops his next projects: the Native and Paradise Horse roasteries, and the Hachi Coffee Project — a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing mainly in Panama and Colombia. Finca El Paraíso itself is now run by Alex and Daniel Bermúdez, continuing the same philosophy of precision that has made the Bermúdez name one of the most important in the specialty coffee world.\u003c\/p\u003e\n\u003cp\u003eYou can read more about Diego's and the farm's history on the blog: \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/diego-samuel-bermundez\"\u003eDiego Samuel Bermúdez\u003c\/a\u003e and \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/kawa-kolumbia-brzoskwinia-finca-el-paraiso\"\u003eFinca El Paraíso\u003c\/a\u003e.\u003c\/p\u003e","brand":"Experience","offers":[{"title":"200g","offer_id":53121932460368,"sku":"EXP-COL-PLUM-SECRET-200","price":108.0,"currency_code":"PLN","in_stock":true},{"title":"Próbka","offer_id":53121932493136,"sku":"EXP-COL-PLUM-SECRET-SAMPLE","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/experience-plum-secret.webp?v=1782215113"},{"product_id":"experience-little-shock-kolumbia-castillo-double-aerobic-thermal-shock","title":"Experience Citrus Shock – Colombia Castillo Double Aerobic Thermal Shock","description":"\u003ch3\u003eExperience Citrus Shock – Castillo Double Aerobic Thermal Shock\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLime, Cardamom, Ginger and Black Tea\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSurprising to the last sip. In the cup, lime, ginger, and cardamom build a profile that balances between tea and coffee. The high acidity of lime and lemongrass is complemented by the very distinct herbaceousness of ginger and cardamom. We often hear about this coffee, \"Wow! I've never had anything like this in my life!\" We owe this to an advanced process involving cardamom and high-alcohol yeasts. The finish is surprising!\u003c\/p\u003e\n\u003cp\u003ePleasantly refreshing when cold – both as a cold brew and brewed hot then chilled. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBest enjoyed approximately 3-5 weeks from the roast date.\u003c\/p\u003e\n\u003cp\u003eThis coffee comes from \u003cstrong\u003eFinca El Paraíso\u003c\/strong\u003e in Cauca, Colombia — a farm built from scratch by brothers Diego and Alexander Bermúdez. They started classically: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition — and won. That was the moment Finca El Paraíso began to write its own story.\u003c\/p\u003e\n\u003cp\u003eToday, Diego is developing his next projects: the Native and Paradise Horse roasteries, and the Hachi Coffee Project — a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing mainly in Panama and Colombia. Finca El Paraíso itself is now run by Alex and Daniel Bermúdez, continuing the same philosophy of precision that has made the Bermúdez name one of the most important in the world of specialty coffee.\u003c\/p\u003e\n\u003cp\u003eYou can read more about Diego and the farm's history on the blog: \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/diego-samuel-bermundez\"\u003eDiego Samuel Bermúdez\u003c\/a\u003e and \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/kawa-kolumbia-brzoskwinia-finca-el-paraiso\"\u003eFinca El Paraíso\u003c\/a\u003e.\u003c\/p\u003e","brand":"Experience","offers":[{"title":"150g","offer_id":53121933836624,"sku":"EXP-COL-LITTLE-SHOCK-150","price":103.0,"currency_code":"PLN","in_stock":true},{"title":"Próbka","offer_id":53121933869392,"sku":"EXP-COL-LITTLE-SHOCK-SAMPLE","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/experience-citrus-shock.webp?v=1782215079"},{"product_id":"experience-sweet-garden-kolumbia-pink-bourbon-castillo-blend","title":"Experience Sweet Garden – Colombia Pink Bourbon \u0026 Castillo Blend","description":"\u003ch3\u003eExperience Sweet Garden – Pink Bourbon Double Fermented Yeast \u0026amp; Castillo Double Anaerobic\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003ePeach, Cherry, and Plum\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eSome coffees tell the story of a single bean. Sweet Garden is much more. It's a blend of two coffees from Finca El Paraíso — Pink Bourbon Peach and Castillo Red Plum — composed to complement each other perfectly. In your cup, you'll find peach, cherry, and plum. The delicacy and sweetness of one coffee meet the fruity intensity of the other. From the very beginning, our goal was to create a coffee that you could drink endlessly. We're happy to announce that we succeeded :)\u003c\/p\u003e\u003cp\u003eBest enjoyed approximately 3-5 weeks from the roast date.\u003c\/p\u003e\u003cp\u003eThis coffee comes from \u003cstrong\u003eFinca El Paraíso\u003c\/strong\u003e in Cauca, Colombia — a farm built from scratch by brothers Diego and Alexander Bermúdez. They started classically: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition — and won. That was the moment Finca El Paraíso began writing its own story.\u003c\/p\u003e\u003cp\u003eToday, Diego is developing his next projects: the Native and Paradise Horse roasteries, and the Hachi Coffee Project — a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing primarily in Panama and Colombia. Finca El Paraíso itself is now managed by Alex and Daniel Bermúdez, continuing the same philosophy of precision that has made the Bermúdez name one of the most important in the specialty coffee world.\u003c\/p\u003e\u003cp\u003eYou can read more about Diego and the farm's history on the blog: \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/diego-samuel-bermundez\"\u003eDiego Samuel Bermúdez\u003c\/a\u003e and \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/kawa-kolumbia-brzoskwinia-finca-el-paraiso\"\u003eFinca El Paraíso\u003c\/a\u003e.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e180g whole bean coffee\u003c\/p\u003e","brand":"Experience","offers":[{"title":"180g","offer_id":53121935278416,"sku":"EXP-COL-SWEET-GARDEN-180","price":103.0,"currency_code":"PLN","in_stock":true},{"title":"Próbka","offer_id":53121935311184,"sku":"EXP-COL-SWEET-GARDEN-SAMPLE","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/experience-sweet-garden.webp?v=1782215042"},{"product_id":"experience-little-moment-kolumbia-castillo-aerobic-anaerobic-thermal-shock","title":"Experience Lychee Breeze – Colombia Castillo Aerobic \u0026 Anaerobic Thermal Shock","description":"\u003ch3\u003eExperience Lychee Breeze – Castillo Aerobic \u0026amp; Anaerobic Thermal Shock\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eLychee, Apple, Pear, and Starfruit\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn the cup, lychee dominates—sweet, floral, delicate. Somewhere in the background, a hint of sweet apple, pear, and starfruit lurks. A coffee that somewhat resembles spring—it's delicate, full of nuances, and brings a lot of joy :)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis Castillo combines aerobic and anaerobic fermentation in one process. It all starts with a 72-hour anaerobic fermentation, then the cherries are de-pulped, and the pulp is transferred for yellow fruit yeast production. The ready must is returned under pressure to the beans for 36 hours. Washing, thermal shock, mechanical drying. Complicated? Yes. Does it taste delicious? Yes ;)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIt tastes best approximately 3-5 weeks from the roast date.\u003c\/p\u003e\n\u003cp\u003eThe coffee comes from \u003cstrong\u003eFinca El Paraíso\u003c\/strong\u003e in Cauca, Colombia—a farm built from scratch by brothers Diego and Alexander Bermúdez. They started classically: Diego sold beans to local cooperatives to pay for his agribusiness management studies. In 2015, together with his brother and cousin Cristián Zúñiga, they entered a regional coffee competition—and won. That was the moment Finca El Paraíso began to write its own history.\u003c\/p\u003e\n\u003cp\u003eToday, Diego is developing his next projects: the Native and Paradise Horse roasteries, and the Hachi Coffee Project—a joint venture with Allan Hartmann and Matheus Antonacci, focused on coffee cultivation and processing primarily in Panama and Colombia. Finca El Paraíso itself is now run by Alex and Daniel Bermúdez, continuing the same philosophy of precision that has made the Bermúdez name one of the most important in the world of specialty coffee.\u003c\/p\u003e\n\u003cp\u003eYou can read more about Diego's history and the farm on the blog: \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/diego-samuel-bermundez\"\u003eDiego Samuel Bermúdez\u003c\/a\u003e and \u003ca href=\"https:\/\/coffeemates.pl\/blogs\/blog\/kawa-kolumbia-brzoskwinia-finca-el-paraiso\"\u003eFinca El Paraíso\u003c\/a\u003e.\u003c\/p\u003e","brand":"Experience","offers":[{"title":"200g","offer_id":53121936589136,"sku":"EXP-COL-LITTLE-MOMENT-200","price":113.0,"currency_code":"PLN","in_stock":true},{"title":"Próbka","offer_id":53121936621904,"sku":"EXP-COL-LITTLE-MOMENT-SAMPLE","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/experience-lychee-breeze.webp?v=1782214880"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/collections\/experience-logo-blk.png?v=1782147580","url":"https:\/\/coffeemates.pl\/en\/collections\/experience.oembed","provider":"Coffee Mates","version":"1.0","type":"link"}