{"title":"SUMO coffee roaster","description":"\u003cdiv id=\"comp-kdaizix6\" class=\"N8MGzv _v6ohL PO9MfV comp-kdaizix6 wixui-rich-text\" data-testid=\"richTextElement\"\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eSumo Coffee Roasters mission is to create a transparent and ethical coffee business, which highlights and celebrates from the producers and farmers who put their heart and sweat into the craft to the baristas who will produce the finished product and everyone in between.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eOur goal is to make sure there is a direct trade and that we paid a fair price to the farmers.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font_8 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eBy helping educate the consumers about the farmers craft, by telling the story behind the bean and by doing our best to achieve perfection in our roast, Sumo’s plan is to increase the standard and experience for all involved in the industry, innovating the way forward for coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"comp-kdaj57og\" class=\"N8MGzv _v6ohL PO9MfV comp-kdaj57og wixui-rich-text\" data-testid=\"richTextElement\"\u003e\n\u003cp class=\"font_9 wixui-rich-text__text\"\u003e\u003cspan class=\"wixui-rich-text__text\"\u003eSumo Coffee Roasters was founded in summer 2020 by 2019 World Cup Tasters Champion Daniel Horbat and his partner, Alexandra.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e","products":[{"product_id":"sumo-finca-milan-nitro-colombia-washed-nitro-culturing-caturra","title":"SUMO - Finca Milan, Nitro - (Colombia, Washed Nitro Culturing, Caturra)","description":"\u003cp\u003e\u003cstrong\u003eRoast Date: Jun 29, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eProducer: \u003c\/strong\u003eAndrès Julio Quiceno \u0026amp; Julio Madrid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca Milán, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003eRisaralda\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Caturra\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed Nitro Culturing\u003cbr\u003e\u003cstrong\u003eAltitude: \u003c\/strong\u003e1600 masl\u003cbr\u003e\u003cstrong\u003eHarvested: \u003c\/strong\u003e2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes:\u003c\/strong\u003e Watermelon, melon, guava, white chocolate. Sweet, juicy, vibrant and complex.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNestled in the beautiful Risaralda Department of Colombia, Finca Milan is a coffee farm with a story stretching back over 40 years. Run by Julio Cesar Madrid, a third-generation coffee farmer, and his business partner, master processor Andres Julio Quinceno, this farm blends tradition with a passion for innovation and top-notch coffee production.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSpread across 250 hectares in the central foothills of the Andes Mountains, Finca Milan enjoys perfect coffee-growing conditions. At 1600 meters above sea level, with year-round temperatures between 18–28°C, the climate here is just right.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJulio doesn't just stick to the usual coffee varieties. He's on a mission to discover rare types like Sudan Rume and Laurina, which are celebrated for their complex flavours. Helping him in this quest is his daughter, Maria Antonia Madrid, a biologist. Her research into the sensory effects of microbial starter cultures in coffee fermentation has refined their processing methods, resulting in coffee with truly unique and fascinating flavours.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFinca Milan uses a special fermentation technique called culturing nitro fermentation washed, which enhances the flavours and aromas of their beans.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn the nitro-washed process at Finca Milan, ripe coffee cherries are first subjected to embryonic stress, which involves raising and lowering their temperature to 12 degrees. This keeps the cherries in optimal condition for further processing.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAfter the cherries are pulped, the beans are placed in a bioreactor. Here, they are inoculated with starter cultures (yeast and bacteria) and watermelon. The bioreactor is then sealed and injected with nitrogen to enhance the metabolic activities of the microorganisms. Throughout this process, the temperature, acidity, and Brix degrees are closely monitored and compared to past data to determine the perfect time to end fermentation and begin oxidation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOnce the beans leave the bioreactor, they are initially dried in solar dryers until they reach 40% moisture. They are then transferred to mechanical dryers to further reduce their moisture content to 10%-12%. After drying, the beans rest in the warehouse for about 45 days before being hulled and prepped for export.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe paid:\u003c\/p\u003e\n\u003cp\u003e- Coffee: 27€\/Kg\u003c\/p\u003e\n\u003cp\u003e- Shipping: 2€\/Kg\u003c\/p\u003e\n\u003cp\u003e- Packaging, labelling and sorting: 2€\u003c\/p\u003e\n\u003cp\u003e- Quantity bought: 35 Kg\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"250g","offer_id":47405542965410,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/dd7f01_af88a4b8e32f49a590c32da569c12ffa_mv2.avif?v=1783368637"},{"product_id":"sumo-finca-milan-sakura-colombia-washed-nitro-culturing-caturra","title":"SUMO - Finca Milan, Sakura - (Colombia, Washed Nitro Culturing, Caturra)","description":"\u003cp\u003e\u003cstrong\u003eRoast Date: Jun 29, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eProducer:\u003c\/strong\u003e Andrès Julio Quiceno \u0026amp; Julio Madrid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Milán, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Risaralda\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Sidra Bourbon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed Nitro Culturing\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600 masl\u003cbr\u003e\u003cstrong\u003eHarvested:\u003c\/strong\u003e 2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: \u003c\/strong\u003eViolet cake, grapes, very floral, and very complex.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNestled in the beautiful Risaralda Department of Colombia, Finca Milán is a coffee farm with a story stretching back over 40 years. Run by Julio Cesar Madrid, a third-generation coffee farmer, and his business partner, master processor Andres Julio Quinceno, this farm blends tradition with a passion for innovation and top-notch coffee production.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSpread across 250 hectares in the central foothills of the Andes Mountains, Finca Milán enjoys perfect coffee-growing conditions. At 1600 metres above sea level, with year-round temperatures between 18-28°C, the climate here is just right.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJulio doesn't just stick to the usual coffee varieties. He's on a mission to discover rare cultivars and push the boundaries of coffee processing. Working alongside his daughter, Maria Antonia Madrid, a biologist whose research focuses on the sensory effects of microbial starter cultures during coffee fermentation, the team has developed a range of innovative culturing techniques that produce coffees with exceptional clarity, sweetness and complexity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFor the Sakura lot, Finca Milán applies its signature Nitro Washed process, tailored with a proprietary culturing recipe to highlight Sakura's unique flavour profile. The process begins with ripe coffee cherries undergoing embryonic stress, where carefully controlled temperature changes prepare the fruit for fermentation while preserving the cherries in optimal condition.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAfter pulping, the beans are transferred to a sealed bioreactor and inoculated with a carefully selected combination of yeasts and bacteria. Nitrogen is introduced into the bioreactor to enhance microbial activity, while temperature, acidity and Brix levels are continuously monitored throughout fermentation. This meticulous control allows the team to determine the precise moment fermentation has reached its desired flavour development.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOnce fermentation is complete, the coffee is initially dried in solar dryers until it reaches around 40% moisture. It is then transferred to mechanical dryers to gradually reduce the moisture content to 10–12%. Finally, the coffee rests in the warehouse for approximately 45 days before being milled and prepared for export, allowing the flavours to stabilise and fully develop.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe paid:\u003c\/p\u003e\n\u003cp\u003e- Coffee: 27€\/Kg\u003c\/p\u003e\n\u003cp\u003e- Shipping: 2€\/Kg\u003c\/p\u003e\n\u003cp\u003e- Packaging, labelling and sorting: 2€\u003c\/p\u003e\n\u003cp\u003e- Quantity bought: 35 Kg\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"250g","offer_id":47405546111138,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/dd7f01_d4e6a685fdb54645ade19ef09156151e_mv2.avif?v=1783368716"},{"product_id":"sumo-finca-milan-logan-colombia-washed-nitro-culturing-caturra","title":"SUMO - Finca Milan, Logan - (Colombia, Washed Nitro Culturing, Caturra)","description":"\u003cp\u003e\u003cstrong\u003eRoast Date: Jun 29, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eProducer:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eAndrès Julio Quiceno \u0026amp; Julio Madrid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eFinca Milán, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eRisaralda\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eCaturra\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eWashed Logan Culturing\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e1600 masl\u003cbr\u003e\u003cstrong\u003eHarvested:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e2026\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003eThis is an omni roast, perfect for both filter and espresso brewing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: \u003c\/strong\u003eCherry pie, white chocolate, and raspberry. Sweet, juicy, vibrant and complex.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNestled in the beautiful Risaralda Department of Colombia, Finca Milán is a coffee farm with a story stretching back over 40 years. Run by Julio Cesar Madrid, a third-generation coffee farmer, and his business partner, master processor Andres Julio Quiceno, this farm blends tradition with a passion for innovation and exceptional coffee production.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSpread across 250 hectares in the central foothills of the Andes Mountains, Finca Milán enjoys ideal coffee-growing conditions. Sitting at 1,600 metres above sea level, with year-round temperatures between 18-28°C, the farm provides the perfect environment for producing expressive, high-quality coffees.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJulio is constantly exploring new varieties and processing techniques, working alongside his daughter, Maria Antonia Madrid, a biologist whose research focuses on the impact of microbial starter cultures during coffee fermentation. Together with Andres, they have developed a range of culturing processes that produce coffees with remarkable clarity, sweetness and complexity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFor the Logan lot, only fully ripe cherries are carefully hand-selected before undergoing an embryonic stress treatment, where the fruit is cycled through controlled temperature changes to preserve freshness and prepare it for fermentation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAfter depulping, the coffee is transferred to a sealed bioreactor and inoculated with a carefully selected mix of yeasts and bacteria. Unlike the Nitro lot, Logan follows its own proprietary culturing recipe, designed to emphasise vibrant red fruit character, creamy sweetness and a silky mouthfeel. The fermentation takes place in a low-oxygen environment where temperature, pH and sugar content (Brix) are continuously monitored, allowing the team to finish fermentation at the point where the desired flavour profile has fully developed.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe coffee is first dried slowly in solar dryers until it reaches around 40% moisture before being transferred to mechanical dryers to finish drying to 10-12% moisture. After drying, the coffee rests for approximately 45 days before milling and export, helping the flavours stabilise and develop further.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe paid:\u003c\/p\u003e\n\u003cp\u003e- Coffee: 27€\/Kg\u003c\/p\u003e\n\u003cp\u003e- Shipping: 2€\/Kg\u003c\/p\u003e\n\u003cp\u003e- Packaging, labelling and sorting: 2€\u003c\/p\u003e\n\u003cp\u003e- Quantity bought: 35 Kg\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"250g","offer_id":47405549387938,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/dd7f01_ff87d118b8f148a0bd3649ca9349ae55_mv2.avif?v=1783368788"},{"product_id":"sumo-finca-milan-maypop-colombia-washed-nitro-culturing-caturra","title":"SUMO - Finca Milan, Maypop - (Colombia, Washed Culturing, Caturra)","description":"\u003cp\u003e\u003cstrong\u003eRoast Date: Jun 29, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eProducer:\u003c\/strong\u003e Andrès Julio Quiceno \u0026amp; Julio Madrid\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca Milán, Colombia\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Risaralda\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Caturra\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed Culturing\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1600 masl\u003cbr\u003e\u003cstrong\u003eHarvested:\u003c\/strong\u003e 2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: \u003c\/strong\u003ePassion fruit, lychee, maracuya, floral and peaches. Very sweet and complex.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eNestled in the beautiful Risaralda Department of Colombia, Finca Milán is a coffee farm with a story stretching back over 40 years. Run by Julio Cesar Madrid, a third-generation coffee farmer, and his business partner, master processor Andres Julio Quiceno, this farm blends tradition with a passion for innovation and top-notch coffee production.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSpread across 250 hectares in the central foothills of the Andes Mountains, Finca Milán enjoys perfect coffee-growing conditions. At 1600 metres above sea level, with year-round temperatures between 18-28°C, the climate here is just right.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJulio doesn't just stick to the usual coffee varieties. He's on a mission to discover rare cultivars and push the boundaries of coffee processing. Working alongside his daughter, Maria Antonia Madrid, a biologist whose research focuses on the sensory effects of microbial starter cultures during coffee fermentation, the team has developed a range of innovative culturing techniques that produce coffees with exceptional clarity, sweetness and complexity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe Maypop process begins with the careful selection of fully ripe coffee cherries. After harvest, the cherries undergo a short period of controlled warming, encouraging naturally occurring microorganisms to become active before the coffee is cooled and depulped. This creates ideal conditions for the next stage of fermentation.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAt the same time, Finca Milán prepares a proprietary starter culture of selected yeasts and bacteria. Once activated, the culture is combined with the freshly depulped coffee in sealed fermentation tanks, where it ferments under carefully controlled anaerobic conditions for 6 - 8 days. Throughout the process, microbial activity is closely monitored to promote sweetness, complexity and vibrant fruit character while maintaining exceptional clarity in the cup.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eOnce fermentation is complete, the coffee is thoroughly washed before being slowly dried until it reaches the ideal moisture content. After drying, the coffee is rested before milling and export, allowing the flavours to stabilise and fully develop.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWe paid:\u003c\/p\u003e\n\u003cp\u003e- Coffee: 27€\/Kg\u003c\/p\u003e\n\u003cp\u003e- Shipping: 2€\/Kg\u003c\/p\u003e\n\u003cp\u003e- Packaging, labelling and sorting: 2€\u003c\/p\u003e\n\u003cp\u003e- Quantity bought: 35 Kg\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is an omni roast, perfect for both filter and espresso brewing.\u003c\/span\u003e\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"250g","offer_id":47405557514402,"sku":null,"price":65.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/dd7f01_70c66ca45a024eff9f2b1f7084467c2d_mv2.avif?v=1783368940"},{"product_id":"sumo-las-flores-colombia-washed-thermal-shock-java","title":"SUMO - Las Flores - (Colombia, Washed Thermal Shock, Java)","description":"\u003cp\u003e\u003cstrong\u003eRoast Date: Jun 29, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cbr\u003eProducer: \u003c\/strong\u003eJhoan Vergara\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Las Flores\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003eAcevedo, Huila\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Java\u003cbr\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003eWashed Thermal Shock\u003cbr\u003e\u003cstrong\u003eAltitude: \u003c\/strong\u003e1750 masl\u003cbr\u003e\u003cstrong\u003eHarvested: \u003c\/strong\u003e2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: \u003c\/strong\u003eFloral, mandarin, strawberry, watermelon, raspberry.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFinca Las Flores started as a dream in 1990 when Edilberto Vergara and Nubia Ayure planted their first coffee trees. With just 2 hectares dedicated to coffee, they worked hard to build a future for their family. By 1998, the farm was fully planted, and their five children - Xiomara, Leonardo, Carlos, Jhoan, and Diego - grew up immersed in the rhythms of coffee farming.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2006, Nubia’s passion and dedication led her to the Cup of Excellence, where she placed 16th - an achievement that encouraged the family to dive deeper into specialty coffee. As the years went by, Jhoan’s curiosity about coffee only grew. Wanting to understand every step of the journey from seed to cup, he studied at Sena, learning advanced agricultural practices and exploring the science behind coffee processing. This knowledge inspired him to renew the farm’s crops and introduce new varieties like Java, Pink Bourbon, Maracaturra, Castillo, Tabi, and Bourbon Sidra, each one offering unique flavors and adapting to the farm’s high-altitude environment.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eAlongside his brothers, Jhoan took on a bigger role in refining the farm’s processes. Carlos and Diego focused on fermentation and drying techniques, ensuring consistency and quality, while Jhoan led experimentation and commercial outreach, helping their coffee reach new markets.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIn 2019, Jhoan won first place in the Master of Coffee competition with a Pink Bourbon, competing against 162 participants. This victory gave him the chance to represent the farm in South Korea, where he won an international auction and introduced Finca Las Flores to the global specialty coffee scene.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eToday, the farm stands as a model of sustainability, innovation, and commitment to excellence. Jhoan continues to push boundaries, not only perfecting coffee production but also sharing knowledge with future generations. For him, every cup of coffee is an opportunity to tell a story. A story of hard work, passion, and a deep love for the land.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eJava is a rare Arabica variety with roots tracing back to Ethiopia before making its way through Indonesia and eventually into Central and South America. Often compared to Geisha for its elegant and refined cup profile, Java is celebrated for its floral aromatics, tea-like texture, and vibrant clarity. The variety is also prized by producers for its resilience and ability to produce exceptionally expressive coffees at high altitudes.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransparency.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhat we paid:\u003c\/p\u003e\n\u003cp\u003e-Coffee: 25.10€\/Kg\u003c\/p\u003e\n\u003cp\u003e-Shipping: 1€\/Kg\u003c\/p\u003e\n\u003cp\u003e-Packaging, labelling and sorting: 2€\u003c\/p\u003e\n\u003cp\u003eQuantity bought: 70 Kg\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is an omni roast.\u003c\/span\u003e\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"250g","offer_id":47405565378722,"sku":null,"price":67.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/dd7f01_e84e5cf676084b53a011566a2ecf3e3d_mv2.jpg?v=1783369115"},{"product_id":"sumo-mondul-aa-tanzania-washed-bourbon","title":"SUMO - Mondul AA - (Tanzania, Washed, Bourbon)","description":"\u003cp\u003e\u003cstrong\u003eRoast Date: Jun 29, 2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eMondul Estate\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRegion: \u003c\/strong\u003eArusha\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Bourbon\u003cbr\u003e\u003cstrong\u003eProcess: \u003c\/strong\u003eWashed\u003cbr\u003e\u003cstrong\u003eAltitude:\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003e1600 - 1800 masl\u003cbr\u003e\u003cstrong\u003eHarvested: \u003c\/strong\u003e2026\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCupping notes: \u003c\/strong\u003eVery floral, with notes of peach, mango and a honey-like sweetness. Soft, silky body and medium acidity.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eIf you remember last year's Tanzania, you'll understand why we were excited to cup this one.\u003c\/p\u003e\n\u003cp\u003eWhen selecting our Tanzania offering for this year, we had both last year's beloved Burka Estate and this Mondul Estate lot on the table side by side. We fully expected to buy Burka again. Instead, Mondul completely stole the show.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFrom the very first sip, it stood out with a brighter, sweeter, and more expressive cup. Clean, vibrant, and incredibly easy to drink, it's the kind of coffee that works beautifully as both filter and espresso, while still having enough character to keep you coming back for another cup.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eMondul Estate sits on the slopes of Mondul Mountain in Northern Tanzania's Arusha region, at the heart of Maasai land. Established in 1931 and now part of the Burka Estates group, the farm covers 211 hectares and is surrounded by one of the most ecologically important areas in the region.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eThe estate is known not only for producing exceptional coffee, but also for its commitment to its people and environment. Permanent staff are provided housing, social security, and support through an estate credit union, while dedicated conservation programs help protect the surrounding forests and wildlife. Burka Forest, one of the largest remaining indigenous forests in Arusha, is home to over 120 bird species as well as dik-diks, velvet monkeys, baboons, and countless other native animals.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFor us, though, it all comes back to what's in the cup. This is exactly the kind of coffee we love to roast and drink ourselves: sweet, approachable, versatile, and packed with flavour.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSimply put, if you enjoyed our Tanzania last year, we think you're going to love this one even more.\u003c\/p\u003e","brand":"stoa coffee","offers":[{"title":"250g","offer_id":47405567836322,"sku":null,"price":26.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/files\/dd7f01_2c4aa6725e8f492d89a067added537f7_mv2.avif?v=1783369258"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/0253\/9170\/collections\/sumo_logo.png?v=1783367309","url":"https:\/\/stoacoffee.ca\/collections\/sumo.oembed","provider":"stoa coffee","version":"1.0","type":"link"}