{"title":"Indonesia","description":"\u003ch2 data-start=\"38\" data-end=\"109\"\u003eIndonesian Coffee – a wealth of flavors from the archipelago islands\u003c\/h2\u003e\n\u003cp data-start=\"111\" data-end=\"501\"\u003e\u003cstrong data-start=\"111\" data-end=\"129\"\u003eIndonesian coffee\u003c\/strong\u003e is a true legend in the world of coffee. It was here, on the islands of the Malay Archipelago, that some of the oldest coffee plantations outside Africa were established. Dutch colonists brought coffee plants to Indonesia as early as the 17th century, which has made this country one of the largest coffee producers in the world to this day (source: \u003cem data-start=\"450\" data-end=\"477\"\u003eThe World Atlas of Coffee\u003c\/em\u003e, James Hoffmann, 2018).\u003c\/p\u003e\n\u003ch2 data-start=\"503\" data-end=\"555\"\u003eIndonesian whole bean coffee – the taste of earth and rain\u003c\/h2\u003e\n\u003cp data-start=\"557\" data-end=\"956\"\u003eThe \u003cstrong data-start=\"557\" data-end=\"585\"\u003etaste of Indonesian coffee\u003c\/strong\u003e is unique. These beans are characterized by a heavy body, low acidity, and notes of spices, chocolate, earth, and herbs. Often, accents of tobacco, leather, moss, or sandalwood can also be detected. All of this makes \u003cstrong data-start=\"824\" data-end=\"853\"\u003eIndonesian Arabica coffee\u003c\/strong\u003e an excellent choice for those who prefer full, intense brews without dominant acidity.\u003c\/p\u003e\n\u003ch2 data-start=\"958\" data-end=\"999\"\u003eUnique processing method – Giling Basah\u003c\/h2\u003e\n\u003cp data-start=\"1001\" data-end=\"1468\"\u003eOne of the secrets to its characteristic flavor profile is the \u003cstrong data-start=\"1077\" data-end=\"1093\"\u003eGiling Basah\u003c\/strong\u003e (semi-washed) processing method, which involves partially wet fermentation. After fermentation, the beans are only partially dried, then hulled from the parchment while still moist. It is this technique that is responsible for the heavy, \"earthy\" taste and low acidity of Indonesian coffees (source: Perfect Daily Grind, \u003ca data-start=\"1382\" data-end=\"1466\" class=\"cursor-pointer\" rel=\"noopener\"\u003eperfectdailygrind.com\u003c\/a\u003e).\u003c\/p\u003e\n\u003ch2 data-start=\"1470\" data-end=\"1504\"\u003eCoffee growing regions in Indonesia\u003c\/h2\u003e\n\u003cp data-start=\"1506\" data-end=\"1570\"\u003eThe best coffee from Indonesia comes from several key regions:\u003c\/p\u003e\n\u003cul data-start=\"1572\" data-end=\"2083\"\u003e\n\n\u003cli data-start=\"1572\" data-end=\"1746\"\u003e\n\n\u003cp data-start=\"1574\" data-end=\"1746\"\u003e\u003cstrong data-start=\"1574\" data-end=\"1585\"\u003eSumatra\u003c\/strong\u003e – the most famous, known for coffees with a heavy body, notes of wet earth, oriental spices, and dark chocolate. The most famous varieties are Mandheling and Lintong.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"1747\" data-end=\"1870\"\u003e\n\n\u003cp data-start=\"1749\" data-end=\"1870\"\u003e\u003cstrong data-start=\"1749\" data-end=\"1771\"\u003eSulawesi (Celebes)\u003c\/strong\u003e – coffee with a more balanced profile, with milder earthiness and subtle spice notes.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"1871\" data-end=\"1971\"\u003e\n\n\u003cp data-start=\"1873\" data-end=\"1971\"\u003e\u003cstrong data-start=\"1873\" data-end=\"1881\"\u003eJava\u003c\/strong\u003e – a region with a long tradition, where mild coffee with nutty and caramel accents is produced.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\u003cli data-start=\"1972\" data-end=\"2083\"\u003e\n\n\u003cp data-start=\"1974\" data-end=\"2083\"\u003e\u003cstrong data-start=\"1974\" data-end=\"1982\"\u003eBali\u003c\/strong\u003e – produces more delicate coffees, often with a discernible sweetness and notes of red fruits.\u003c\/p\u003e\n\n\n\u003c\/li\u003e\n\n\n\u003c\/ul\u003e\n\u003ch2 data-start=\"2085\" data-end=\"2134\"\u003eIndonesian specialty coffee – increasing quality\u003c\/h2\u003e\n\u003cp data-start=\"2136\" data-end=\"2549\"\u003eFor many years, Indonesian coffee was primarily associated with mass robusta production, but today, Indonesian specialty coffees are increasingly talked about. Farmers are investing in new techniques, better Arabica varieties, and more precise quality control. As a result, you can now buy \u003cstrong data-start=\"2411\" data-end=\"2441\"\u003ethe best coffee from Indonesia\u003c\/strong\u003e, which impresses not only with its classic, \"earthy\" profile but also with interesting, cleaner fruity notes.\u003c\/p\u003e\n\u003ch2 data-start=\"2551\" data-end=\"2583\"\u003eWhere to buy coffee from Indonesia?\u003c\/h2\u003e\n\u003cp data-start=\"2585\" data-end=\"2839\"\u003eIf you're wondering \u003cstrong data-start=\"2609\" data-end=\"2641\"\u003ewhere to buy coffee from Indonesia\u003c\/strong\u003e, in our store you'll find carefully selected whole bean coffees from this region. We only offer freshly roasted beans from trusted suppliers and growers to ensure you the highest quality.\u003c\/p\u003e","products":[{"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-vanilla-moon-vanilla-infused-omni","title":"Indonesia Vanilla Moon Vanilla Infused Omni","description":"\u003ch2\u003eIndonesia Vanilla Moon Omniroast infused with vanilla from Slovak roaster Barista Roasters. Our recommendation :).\u003c\/h2\u003e\n\u003cdiv\u003e\n\n\u003cp data-end=\"322\" data-start=\"0\"\u003e\u003cstrong\u003eDelicious infused coffee - the most vanilla-flavored of all we've tried so far. Yum! I also think it would go well with milk.\u003cbr\u003eOmniroast - we brewed it in a filter.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp data-end=\"322\" data-start=\"0\"\u003e\u003cstrong\u003eFlavor notes: vanilla, vanilla ice cream, molasses\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eCoffee from Indonesia, Sumatra, Catimor variety, Anaerobic Washed and Vanilla Infused process.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e200g of coffee beans \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe roastery is currently changing its packaging, and depending on the batch, the colors and designs of the bags may vary. The coffee inside is the same :). \u003c\/span\u003e\u003c\/p\u003e","brand":"Barista Roasters","offers":[{"title":"200g","offer_id":52853927870800,"sku":"BARO-IDN-VNLM-200G","price":87.0,"currency_code":"PLN","in_stock":true},{"title":"sample - 18g","offer_id":52853927903568,"sku":"BARO-IDN-VNLM-18G","price":17.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/vanilla-moon.webp?v=1776272983"},{"product_id":"indonezja-gayo-avatara-natural-cm","title":"Indonesia Gayo Avatara Natural CM","description":"\u003ch2\u003eIndonesia Gayo Avatara, Natural and Carbonic Maceration processed, from the Slovak roastery Barista Roasters.\u003c\/h2\u003e\u003cdiv\u003e\n\u003cp\u003e\u003cb\u003eAn interesting coffee. Not obvious. Worth trying :).\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlavor notes: Apple, Red Stone Fruits, Chocolate\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrom the roastery:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eBehind this lot stands our long-time friend and talented coffee producer Bang Hendra, along with his family and dedicated team known as Gayo Avatara.\u003c\/p\u003e\n\u003cp\u003eHendra is a person who deeply respects nature, and his passion for coffee is widely known throughout Indonesia. He is highly regarded in both domestic and international markets — he regularly reaches the finals of the Cup of Excellence and has been active in the specialty coffee industry for over 12 years.\u003c\/p\u003e\n\u003cp\u003eI met Hendra through my old friends who have been working in the coffee industry for many years — some of them for over 14 years. From the very beginning, they kept telling me that I had to meet him — that he is a partner with whom you build a long-term relationship. We have known each other for about five years, and this is our third year of cooperation.\u003c\/p\u003e\n\u003cp\u003eFrom an environmental perspective, their approach to sustainability is truly inspiring. Their fertilization practices are entirely natural, and they produce their own compost. In addition to growing coffee, they also plant native trees and plants to support biodiversity, strengthen soil root systems (which prevents erosion), and improve water retention in the ecosystem.\u003c\/p\u003e\n\u003cp\u003eWe also strive to create lasting economic benefits for farmers and workers. Farmers set the prices for cherries themselves and receive cash payment when they deliver them to Hendra.\u003c\/p\u003e\n\u003cp\u003eAs for the workers, I had the opportunity to talk to the team responsible for processing the coffee — four men, one of whom is my old friend from Java who found his place working for Hendra, and the others are from Sumatra. They are paid per kilogram of processed coffee, not a fixed monthly salary. Thanks to the larger scale of production that Hendra handles, they can earn up to 30 million rupiahs per month, providing them with a stable and satisfying livelihood.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDetailed processing steps\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCherry sorting\u003c\/li\u003e\n\u003cli\u003eDepulping (pulp removal)\u003c\/li\u003e\n\u003cli\u003e72-hour carbonic anaerobic maceration\u003c\/li\u003e\n\u003cli\u003eDrying parchment for 23–28 days to approx. 13% moisture level\u003c\/li\u003e\n\u003cli\u003eHulling\u003c\/li\u003e\n\u003cli\u003eFurther drying of green beans to 11.5% moisture level\u003c\/li\u003e\n\u003cli\u003eSize sorting\u003c\/li\u003e\n\u003cli\u003eManual defect selection\u003c\/li\u003e\n\u003cli\u003ePackaging and final quality control\u003c\/li\u003e\n\u003cli\u003eExport\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\u003cp\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e200g coffee beans\u003c\/p\u003e","brand":"Barista Roasters","offers":[{"title":"200g","offer_id":52853932982608,"sku":"BARO-IDN-GYAV-200G","price":78.0,"currency_code":"PLN","in_stock":false},{"title":"sample - 18g","offer_id":52853933015376,"sku":"BARO-IDN-GYAV-18G","price":17.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/indonezia-gayo-avatara.webp?v=1776346673"},{"product_id":"brewteafull-coffee-anaerobic-with-enzymes-indonezja","title":"BrewTEAfull Coffee Anaerobic with Enzymes Indonesia","description":"\u003ch3\u003eStraight from Sumatra: Bang Silalahi's Passion\u003c\/h3\u003e\n\u003cp\u003eDiscover coffee from the Toba region, brought to you by Bang Silalahi and his community. This is not mass production – these are carefully selected lots. The beans come from his own organically certified farm and from friendly farmers who share the same passion for quality.\u003c\/p\u003e\n\u003ch4\u003eManual selection and certified expertise\u003c\/h4\u003e\n\u003cp\u003eThere is no room for chance in the process of creating this coffee. Only fully ripe fruits (cherries) are harvested, and the entire processing is supervised by a certified Q Grader and a licensed CQI processor. Thanks to such professional care, each processing method brings out the best in the bean.\u003c\/p\u003e\n\u003cp\u003eIf you like jasmine, you better not wait long. Others like it too :D\u003c\/p\u003e","brand":"Spojka","offers":[{"title":"200g","offer_id":52947366183248,"sku":"SPJK-IDN-BRTF-200G","price":93.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":52947366216016,"sku":"SPJK-IDN-BRTF-18G","price":17.0,"currency_code":"PLN","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/brewteaful_spojka.webp?v=1777135517"},{"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). After fermentation, the cherries are returned to raised drying beds.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThe beds are located in covered structures that protect the coffee from rain and intense sun. Drying takes about 20–23 days until the coffee reaches the appropriate moisture level. Then the beans are hulled and hand-sorted.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003eProducers receive fair payment for the delivered cherries and are guaranteed a stable buyer for their harvest. The cooperative's profit at the end of the year is allocated to developing infrastructure to improve quality or is distributed among producers.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarmers also receive technical support and shade tree seedlings for planting on and around their farms.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003ePackaging:\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e250g of whole bean coffee in an elegant jar\u003c\/p\u003e","brand":"Concept","offers":[{"title":"250g","offer_id":53210496991568,"sku":"CNPT-IDN-KRNCI-250G","price":80.0,"currency_code":"PLN","in_stock":true},{"title":"Sample - 18g","offer_id":53210497024336,"sku":"CNPT-IDN-KRNCI-18G","price":17.0,"currency_code":"PLN","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/2277\/5376\/files\/224-1_kerinci-indonesia_1.jpg?v=1782816772"}],"url":"https:\/\/coffeemates.pl\/en\/collections\/indonezja.oembed","provider":"Coffee Mates","version":"1.0","type":"link"}