{"title":"PhiloCoffea","description":"\u003cp\u003ePhilocoffea was founded by Tetsu Kasuya, the first Asian to win the World Brewers Cup and Co-founder Masami Kaji.\u003c\/p\u003e\n\u003cp\u003eThe World Brewers Cup is a competition to determine the taste of coffee brewed using non-powered equipment and the taste of so-called black coffee. Participants from thirty-six countries took part in the 2016 competition. Tetsu was the first Japanese to make it to the finals and the first Asian to be crowned World Champion.\u003c\/p\u003e\n\u003cp\u003eSince then, he has coached baristas from around the world to victory, including producing the tournament's 2018 champion. He is one of the top baristas and top coaches, globally renowned.\u003c\/p\u003e\n\u003cp\u003ePhilocoffea is where the magic happens. Tetsu selects and buys green coffee beans, creates roasting profiles, and controls quality. We invite you to experience genuinely delicious coffee made from beans selected, roasted, and quality-controlled by Tetsu, who knows the taste of black coffee better than anyone else.\u003c\/p\u003e","products":[{"product_id":"philocoffea-427-guatemala-villaure-las-lomas-guatemala-fully-washed-bourbon","title":"PhiloCoffea - 427 Guatemala Villaure Las Lomas - (Guatemala,  Fully Washed, Bourbon)","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAlmond, Brown Sugar, Mild, Citrus,　\u003c\/span\u003e\u003cspan\u003eApple, Round\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm: Finca Villaure\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Hoya Blanca Huehuetenango\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,400-1,600m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Bourbon\u003cimg\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Fully Washed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMedium roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cb\u003e\"\u003cspan\u003eGuatemala Villaure Las Lomas“\u003c\/span\u003e\u003c\/b\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLocated in northwestern Guatemala near the Mexican border, Huehuetenango is one of the country’s most renowned coffee-growing regions. Villaure Farm is situated in the Ojo Blanca area, a region within Huehuetenango that has recently gained recognition for producing outstanding specialty coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm owner \u003c\/span\u003e\u003cspan\u003eAurelio Villatoro\u003c\/span\u003e\u003cspan\u003e carefully oversees the harvest during the picking season. Every day, only cherries at their optimal ripeness are selected. The freshly harvested cherries are then processed in small batches using a small pulper, with the fruit meticulously removed and the coffee prepared as parchment. Although this method requires significant effort, processing small lots at the ideal timing contributes greatly to the coffee’s remarkable sweetness and fruit character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAnother unique aspect of Villaure Farm’s processing is the use of a technique called \u003c\/span\u003e\u003cspan\u003eRemojo\u003c\/span\u003e\u003cspan\u003e. After washing, the parchment coffee is soaked in a water tank for 24 hours before drying. This step helps equalize moisture throughout the beans and contributes to a rounder, more balanced cup profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhile Remojo is more commonly associated with coffee processing in East Africa, Aurelio introduced the technique to Villaure Farm and has made it part of the farm’s distinctive approach.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eVillaure Farm has received numerous awards in coffee competitions over the years, including recognition in the \u003c\/span\u003e\u003cspan\u003e2020 Guatemala Cup of Excellence\u003c\/span\u003e\u003cspan\u003e. By taking advantage of its small scale and maintaining careful attention to both cultivation and processing, the farm continues to produce coffees that earn international acclaim.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor this coffee, we chose a \u003c\/span\u003e\u003cspan\u003emedium roast\u003c\/span\u003e\u003cspan\u003e profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDuring sample roasting, we found notes of rich brown sugar sweetness accompanied by citrus and apple-like fruitiness. By roasting slightly deeper, we aimed to create a coffee that is sweet, comforting, and approachable, with a pleasant roasted character and broad appeal.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter measuring moisture content and bean density, we developed the roast profile based on our sample roasts. Heat was applied steadily from the beginning, and because first crack arrived slightly earlier than expected and bean temperature rose more quickly afterward, extra care was taken during the final stage of roasting. Ultimately, we finished the roast a few degrees earlier than our original target, guided by the aroma and the way the coffee was developing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen our staff cupped the coffee, we were delighted to hear comments such as:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“I really like this Guatemala.”\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e“It tastes like apple.”\u003c\/span\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e“I’ve been waiting for a medium roast like this!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFeedback from our team is always valuable, and their honest impressions encouraged us that we had achieved the profile we were aiming for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the cup, you’ll find a pleasant almond-like nuttiness, rich brown sugar sweetness, and gentle notes of citrus and apple. As the coffee cools, the sweetness becomes even more pronounced and the fruit character gradually shines through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a mild, approachable medium roast that can be enjoyed by a wide range of coffee drinkers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIts smooth and balanced profile makes it an excellent choice for your morning coffee. It also pairs beautifully with milk, making it a great option for café au lait, lattes, or other milk-based drinks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe hope you’ll enjoy this friendly and approachable Guatemala coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"stoa coffee","offers":[{"title":"100g","offer_id":47527439499426,"sku":null,"price":35.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/IMG_1491_2048x_ba6c8ff0-2688-40a3-90bf-05aad15204cb.webp?v=1786740411"},{"product_id":"philocoffea-436-colombia-chiroso-washed-colombia-washed-chiroso","title":"PhiloCoffea - 436 Colombia Chiroso Washed - (Colombia,  Washed, Chiroso)","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003ctable class=\"product_description__table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBuntan, Apricot, Rhubarb jam, Almond, Honey, Smooth, Silky\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProducer: Edwin, Edison, Juan\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Ricardo Girlado \/Jorge Elias Rojas\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Huila, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 2,000m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Chiroso\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Washed \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u0026lt;\u003cspan\u003eEdwin, Edison, Juan\u003c\/span\u003e\u0026gt;\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee was sourced through the producer network of Caravela Coffee, an export company that works closely with coffee farmers across Colombia. Caravela operates quality control laboratories in some of the country’s most renowned coffee-growing regions, including Huila, Tolima, Cauca, and Nariño, helping producers consistently achieve outstanding quality.\u003c\/p\u003e\n\u003cp\u003eAt the heart of Caravela’s work is its educational program called PECA. Through PECA, producers receive ongoing training in cultivation practices, harvest timing, fermentation and drying management, and even cupping, allowing them to evaluate their own coffees. Rather than simply producing coffee, farmers develop the knowledge and skills needed to understand quality and continuously improve it themselves.\u003c\/p\u003e\n\u003cp\u003eThis long-term commitment transforms coffee producers into true quality-focused professionals, resulting in coffees that are cleaner, more consistent, and more expressive in the cup.\u003c\/p\u003e\n\u003cp\u003eThe lot featured here was produced by three farmers from Huila: Edwin, Edison, and Juan. What they share is a fascination with the potential of the Chiroso variety. Some first encountered its exceptional cup quality and vigorous growth at neighboring farms before planting it themselves, while others introduced it as part of specialty coffee development projects. Although each arrived at Chiroso through a different path, they all share the same goal—to produce even better coffee through continuous innovation. This coffee is a nanolot blend of their three Chiroso lots.\u003c\/p\u003e\n\u003cp\u003eWhen we first evaluated the green coffee, its high moisture content and density suggested that it could handle a generous amount of heat early in the roast. However, the resulting cup felt a little too light in body. For the final roast profile, we reduced the initial heat application and allowed the beans to warm more gradually before increasing the heat once it had begun to penetrate the interior. This adjustment preserved the coffee’s vibrant fruit character while developing a richer, more syrupy mouthfeel and deeper sweetness.\u003c\/p\u003e\n\u003cp\u003ePersonally, I recommend enjoying this coffee about three weeks after roasting. As it ages, the texture becomes even smoother, and the fruit-forward acidity becomes more expressive and beautifully integrated.\u003c\/p\u003e\n\u003cp\u003eIn the cup, the first impression is a refined citrus note reminiscent of buntan (Japanese pomelo), offering a soft, elegant character unique to Japanese citrus. This is followed by the gentle sweetness of apricot, while subtle herbal and sweet-tart nuances evoke rhubarb jam. Notes of brown sugar and almond linger pleasantly, remaining balanced and comforting even as the coffee cools.\u003c\/p\u003e\n\u003cp\u003eThis is not a coffee that demands attention with bold intensity. Instead, its charm reveals itself gradually with every sip. The more you drink, the more you find yourself thinking,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e“This is a really beautiful coffee.”\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003eQuietly comforting and deeply satisfying, it’s the kind of cup you’ll naturally reach for again.\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"100g","offer_id":47527442907298,"sku":null,"price":46.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/IMG_7288_2048x_44fb2190-9578-4c0f-b6e9-c5fa87c89946.webp?v=1786740580"},{"product_id":"philocoffea-433-colombia-el-paraiso-typica-colombia-washed-by-finca-la-roca-tipica","title":"PhiloCoffea - 433 Colombia El Paraiso Typica - (Colombia,  Washed by Finca La Roca , Tipica)","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv\u003e\n\u003ctable class=\"product_description__table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eRaisin, Red apple,Fig, Brown sugar, Almonds, Round, Sweet aftertaste\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm: El Paraiso\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Ricardo Girlado \/Jorge Elias Rojas\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Planadas, Tolima, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 2,000m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Tipica\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Washed by Finca La Roca \/ Jorge Elias\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e\u0026lt;El Paraiso \/ La Roca\u0026gt;\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eThis coffee comes from the Planadas region in Tolima, produced by Jorge, a talented coffee producer in his 30s. Until the early 2000s, Planadas was heavily affected by guerrilla conflict and has never been considered one of Colombia's more prosperous coffee-growing regions. Reaching the farms is still an adventure, requiring more than four hours of travel on unpaved roads and crossing small streams. However, once you arrive, the quality and potential of the coffee are truly remarkable.\u003c\/p\u003e\n\u003cp\u003eJorge is the third generation of his family's coffee farm. He began producing specialty coffee only four or five years ago, yet his achievements have been impressive. In his first entry to the 2022 Cup of Excellence, he placed 3rd, followed by 24th place in 2023. These accomplishments have only strengthened his passion for coffee production.\u003c\/p\u003e\n\u003cp\u003eAccording to Haiz Coffee, they regularly cup coffees together with Jorge and work closely to refine details such as fermentation time. He is a producer they hope to continue working with for many years.\u003c\/p\u003e\n\u003cp\u003eThe coffee we are introducing today is a Typica from El Paraiso Farm, located in the highlands of Planadas and processed by Jorge. We also offered this coffee last year, when it became a customer favorite. At that time, we roasted it as a darker profile. This year, however, we chose a light roast to reveal a different expression of the coffee.\u003c\/p\u003e\n\u003cp\u003eDuring our first sample roast, the early stage of the roast progressed a little too gently, resulting in a cup that felt somewhat restrained. We wanted to bring out more of the concentrated sweetness and dried-fruit character, so we increased heat more confidently in the beginning, then gradually reduced the heat to extend the Maillard phase. Although this is a light roast, it has a satisfying body rather than a delicate one, offering vibrant fruit character with a lingering sweetness.\u003c\/p\u003e\n\u003cp\u003eLast year's release featured an anaerobic natural process, giving it an intense, concentrated fruit profile. This year's washed process presents a brighter and cleaner expression. The first sip reveals lively notes of apple and grape, showing a completely different side of this coffee.\u003c\/p\u003e\n\u003cp\u003eAs the cup opens up, gentle sweetness reminiscent of raisin, almond, and a hint of fig gradually fills the palate. Despite its light roast level, the coffee has a rich mouthfeel, and its layered complexity unfolds slowly, making every sip deeply satisfying.\u003c\/p\u003e\n\u003cp\u003eAs the coffee cools, the balance between acidity and sweetness becomes even more harmonious, revealing new nuances with each sip. Rather than drinking it quickly, this is a coffee best enjoyed slowly, allowing its character to fully unfold over time.\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"100g","offer_id":47527444578466,"sku":null,"price":58.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/IMG_6985_2048x_70a1a789-215e-4038-b8f1-363a75502bfa.webp?v=1786740828"},{"product_id":"philocoffea-437-kenya-kii-aa-kenya-fully-washed-sl34-sl28","title":"PhiloCoffea - 437 Kenya Kii AA - (Kenya,  Fully Washed ,  SL34, SL28)","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMandarin orange, Red currant, Cassis, Brown sugar,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eHerbal, Black tea, Round, Syrupy\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm: Rungeto Farners Coop Society\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Kii Factory \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Ngariama, Gichugu, Kirinyaga, Kenya\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,700 - 1,800m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: SL34, SL28\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Fully Washed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003e＜\u003cspan\u003eKii Factory\u003c\/span\u003e\u003cspan\u003e＞\u003c\/span\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKii Factory is located in Kirinyaga, in central Kenya. Established in 1995, it is one of three washing stations owned by the Rungeto Farmers Cooperative Society, which was founded in 1953. Today, around 1,200 smallholder farmers from the surrounding area are members of the cooperative, bringing coffee cherries harvested from their individual farms to the washing station. The name “Kii” comes from the Kii River that flows through the area. Blessed with an abundant water source essential for coffee processing, the washing station carries out a careful, traditional washed process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe region’s soil is rich red earth, containing abundant minerals including iron, magnesium, and potassium. The two rainy seasons bring approximately 1,400 mm of rainfall each year, while temperatures remain in an ideal range of 13–24°C. As a result, the area typically has two harvest seasons, around April and October. SL28 and SL34 account for approximately 99% of the total production.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe cooperative also places a strong emphasis on environmental conservation. For example, wastewater pits are installed, allowing wastewater to be naturally filtered through layers of soil before being returned to the ground. The cooperative also encourages member farmers to plant trees. In terms of cultivation, farmers receive technical guidance on practices such as weeding, pruning, irrigation, and fertilization through farmer training programs and field visits conducted by the Ministry of Agriculture, helping them follow recommended guidelines. As part of its farmer welfare initiatives, the cooperative also provides services such as investment in agricultural inputs and advance payments to help maintain farmers’ motivation and support their livelihoods.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBefore the harvested cherries are delivered to the washing station, farmers carefully select only fully ripe cherries. The cherries are then pulped using a pulper that removes the fruit flesh through a combination of water flow and density separation. After fermentation, washing, and soaking, the coffee is slowly dried on raised African beds. Once drying is complete, the coffee is rested in wooden silos for approximately 30 to 40 days to stabilize its moisture content and develop a more consistent flavor profile before being hulled. By dedicating time and care to every stage of the process, the coffee develops the clear, vibrant acidity and concentrated sweetness that Kenya is known for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe new crop of Kenya is here again this year.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Kii is a cup that captures the classic character of Kenyan coffee, with bright acidity and a slightly weighty mouthfeel. The green coffee has excellent density and moisture content, so we began the roast at a higher charge temperature to bring out its full potential. As the roast approaches first crack, the rate of temperature rise gradually slows, allowing us to maintain sufficient heat through the latter part of the roast and carefully develop the vibrant acidity and sweetness characteristic of Kenyan coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter roasting, Tetsu Kasuya tasted the coffee during cupping and simply said:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e“This! This is classic Kenya!”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThose words perfectly capture the character of this coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt opens with a citrusy brightness reminiscent of mandarin oranges, followed by a juicy, red-fruit acidity that evokes blackcurrant. A viscous, slightly heavy mouthfeel gently wraps around the vibrant acidity, while a subtle herbal nuance lingers in the finish, adding a wild and powerful character to the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhat we focused on at Philocoffea was creating a coffee that does not end with acidity alone. By bringing out a rich, brown-sugar-like sweetness, we have brought together the vivid brightness of a classic Kenyan coffee with a satisfying, full-bodied mouthfeel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor those who already love Kenyan coffee, and for anyone who has been craving a taste of a truly “classic Kenya” after some time, we highly recommend giving this coffee a try.\u003c\/span\u003e\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"100g","offer_id":47527445201058,"sku":null,"price":40.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/IMG_1602_2048x_2a9597ad-546b-49f2-8d37-46d6dc0239f1.webp?v=1786740963"},{"product_id":"philocoffea-438-kenya-kiunyu-aa-kenya-fully-washed-sl34-ruiru11-batian","title":"PhiloCoffea - 438 Kenya Kiunyu AA - (Kenya,  Fully Washed , SL34, Ruiru11, Batian)","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eNavel orange, Apricot, Red Cherry,\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eBlack tea, Brown sugar, Silky, Smooth\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm: Karithathi Farmers’ Cooperative Society\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Kiunyu Factory \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eArea: Ngariama, Kabari, Kirinyaga, Kenya\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,644m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: SL34, Ruiru11, Batian, \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProcessing: Fully Washed\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e＜Kiunyu Factory＞\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe Kirinyaga region, located in central Kenya on the southern slopes of Mount Kenya, is known worldwide as a region producing high-quality coffee. At elevations ranging from 1,600 to 1,800 meters, the fertile volcanic soil created by Mount Kenya’s volcanic activity provides an ideal environment for growing coffee. Coffees from this region are known not only for their vibrant acidity but also for their smooth, full-bodied mouthfeel.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe lot we are introducing this time was processed at Kiunyu Factory, a washing station located in the Kirinyaga region. With a history dating back to the 1960s, Kiunyu Factory is now part of the Karithathi Farmers Cooperative Society. Around 3,000 smallholder farmers from the surrounding area bring their harvested cherries to the factory, where each lot is carefully processed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe harvested cherries are first hand-sorted to select only fully ripe, red cherries. The cherries are then pulped using a pulper that separates the fruit through water flow and density, followed by fermentation, washing, and soaking. The coffee is then dried on raised African beds over approximately three weeks. During the drying process, the beds are covered during the strongest hours of sunlight and at night, allowing the drying rate to be carefully controlled and moisture levels to be evenly stabilized. Another major strength of the washing station is its ability to maintain a stable washed process throughout the year, thanks to the abundant, clean water of the nearby Karithathi River and its water storage facilities.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis Kiunyu is a coffee characterized by its moist, mellow sweetness. It is a coffee we would especially recommend to those who may not be accustomed to Kenyan coffee and would like to experience its unique character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe green coffee had a relatively low moisture content of 9.5%. During the sample roast, we initially tried reducing the heat in the early stages of the roast, but the resulting cup tasted somewhat flat. For this roast, we therefore applied sufficient heat from the beginning to bring out a more pronounced expression of the coffee’s flavor and acidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWhen freshly brewed, the coffee offers juicy fruit flavors reminiscent of navel orange and red cherry. A refreshing aroma reminiscent of Earl Grey tea lingers pleasantly in the finish. As the coffee cools, a gentle sweetness reminiscent of stone fruits such as apricot and plum gradually emerges, while the mouthfeel becomes silky and smooth. The overall impression becomes softer, gentler, and more relaxed as the cup cools.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIt has the bright character you would expect from a Kenyan coffee, but with enough underlying sweetness to balance the acidity, making it an exceptionally pleasant cup to enjoy from beginning to end.\u003c\/span\u003e\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"100g","offer_id":47527445921954,"sku":null,"price":42.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/IMG_1603_2048x_e31bdff0-7683-42c4-b626-3d7e7db2d1f4.webp?v=1786741061"},{"product_id":"philocoffea-287-ethiopia-g4-tade-gg-natural-decaf-ethiopia-natural-heirloom","title":"PhiloCoffea - 287 Ethiopia G4 Tade GG Natural Decaf - (Ethiopia,  Natural, Heirloom)","description":"\u003cp\u003e\u003cstrong\u003eFlavor Notes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eMilk chocolate, Berry, Red cherry, \u003c\/span\u003e\u003cspan\u003eAlmonds, Smooth, Silky\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBeans\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFarm:Tade GC\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducer: Tesfaye Bekele Degaga\u003cbr\u003eArea:Shakiso, Guji, Sidama\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,800-2,000m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVarietal: Heirloom\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcessing: Natura\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eDecaffeination Process: Mountain Water Process\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRoast Level\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eLight roast\u003c\/p\u003e\n\u003cp\u003e------------------------------\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e＜Ethiopia Tade GC (Decaf)＞\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe are pleased to introduce our Ethiopian decaffeinated coffee.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eTade GG Farm is located in Shakisso Village, Guji Zone, Oromia Region, at an altitude of over 2,000 meters.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShakisso is an area that once suffered a devastating forest fire, leaving behind only small patches of forest and vast open land. With a strong determination to restore the region, Mr. Tasfaye began coffee production here as a means of rebuilding the community.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThrough tireless effort, coffee production has not only contributed to the recovery of the natural environment, but has also created many jobs in Shakisso Village, which had previously struggled economically. As a result, a sustainable cycle of development has begun to take root within the local community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee from Tade GG Farm is a testament to Mr. Tasfaye’s passion—as both a farm owner and an agronomist—and to the rich natural environment that has been reborn through these efforts.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eMr. Tasfaye also places great importance on post-harvest quality control as a key element of sustainable coffee production. All harvested coffee cherries are transported to a washing station he owns, located about 20 km from the farm. There, they are carefully sorted using water tanks, dried on African beds, and meticulously hand-picked to ensure that only cherries with optimal ripeness are hulled and processed.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cb\u003e＜Mountain Water Process (Decaffeination)＞\u003c\/b\u003e\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee is decaffeinated using the Mountain Water Process.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGreen coffee beans are immersed in water that is already saturated with flavor compounds other than caffeine. In this environment, only the caffeine is dissolved and removed, allowing the coffee to retain its original character and sweetness.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe often receive requests from customers asking, “Do you have any new decaf coffees?”—and we ourselves had been searching for something special. Then, around autumn this year, Kasuya suddenly reached out and said, “I found a really good decaf!” That coffee was this Ethiopian lot.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs soon as the green beans arrived, we conducted sample roasts using a strong hold profile. From the very first sip, our honest reaction was simply, “This is delicious.” We tested several roast levels, and the light roast in particular stood out, offering a smooth mouthfeel and a bright, berry-like character that was very well received.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor the production roast on our Loring roaster, we chose a short, focused approach. Decaffeinated green beans tend to have a darker, brownish appearance compared to regular green coffee. Considering both the processing method and the decaffeination treatment, we assumed the beans might be slightly more fragile. Therefore, we applied relatively strong heat from the early stages of roasting to ensure thorough heat penetration, aiming to gently develop the internal structure of the beans.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result is a cup with milk chocolate-like sweetness and a silky mouthfeel. As the coffee cools, notes reminiscent of berries and red cherries gradually emerge. Compared to our classic 025 Mexico Decaf, this Ethiopian decaf is lighter and more delicate, yet maintains a pleasant sweetness all the way to the last sip.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is the perfect cup for days when you want something clean and refreshing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA full-bodied Mexico or a light, elegant Ethiopia—two different expressions of decaf.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe hope this offers a welcoming option for those who are mindful of caffeine, without compromising on flavor.\u003c\/span\u003e\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"100g","offer_id":47527447920802,"sku":null,"price":46.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/287_thumbnail_ol_2048x_bcea7b09-15c1-4618-9b63-492f942bbd41.webp?v=1786741263"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/collections\/philo_logo.webp?v=1786740382","url":"https:\/\/stoacoffee.ca\/collections\/philocoffea.oembed","provider":"stoa coffee","version":"1.0","type":"link"}