{"title":"Archive","description":"","products":[{"product_id":"sample-03","title":"Lemon Lingo","description":"\u003ch1 class=\"p1\"\u003e\u003cb\u003eFINAL RESTOCK November 24th - 10am EST\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch4 class=\"p1\"\u003e\n\u003cb\u003e200g\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003e\u003cb\u003eNote: this is our most requested restock from 2025. We captured the final allocation of green crop left on earth for an extremely limited restock to celebrate one of the most fun and enjoyable coffees from this year. Once it's gone, it's gone. \u003c\/b\u003e\u003c\/b\u003e\n\u003c\/h4\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: Bright Apricot Jam, Lemongrass Zest, Othsmandus Flower Perfume, Calabria Italy Bergamot Rind, Cleaner Process, Hyper Enjoyable\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFinca El Ocaso\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eSantiago Patiño\u003c\/span\u003e\u003cbr\u003eVariety: Java\u003cbr\u003eProcess: Lemongrass Co-Ferment + Thermal Shock, Washed\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eQuindío, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 1850masl\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-end=\"1644\" data-start=\"104\"\u003eThis coffee is a new one for us. To have such a heavily processed coffee turn out so \u003cstrong\u003elight and gentle\u003c\/strong\u003e sort of racks our minds. We all love lemongrass impressions, especially on filter. It's one of the most desirable impressions, yet we see it so infrequently. This Lemongrass infusion coffee captured our curiosity despite some hesitation — justifiably too. On paper it looks over-processed, heavy and possibly one dimensional. Yet that dang Lemongrass impression pushed our curiosity to pick up a little bit. We are so glad we did. After a dozen roast attempts, we found a profile that best captures Finca El Ocaso's now clear intentions with this coffee: a gentle, profound lemongrass and complex coffee.\u003cbr data-end=\"828\" data-start=\"825\"\u003eI say \"now clear\" because when you break down their processing choices over a less common variety, being a Java, it makes sense. Lemongrass is incredibly bright in nature, a hybrid between lemon, onion, and citrus fruit, it needs a strong fermentation and thermal process to adapt it to a variety like the Java, but washing after ensures that the beans remain true to the variety's natural characteristics and prevents the lot from being overly funky or lemongrass-y if you would. Sort of genius when you think about it. It goes to show that producers like Santiago and his father, who handle a large portion of the operations at Finca El Ocaso, don't just throw fruits and cultures over crops. Rather it's an incredibly methodical and meticulous process over well grown crop like this Java variety.\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"Default Title","offer_id":47104761495803,"sku":"10","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_2_a2cace4f-3bb7-4591-871c-496b359fea9b.svg?v=1763759250"},{"product_id":"kindergarden-candy-200g","title":"Kindergarten Candy","description":"\u003cp class=\"p1\"\u003e\u003cb\u003eKindergarten Candy - Surprise! It's back for just a moment of fun! \u003c\/b\u003e\u003c\/p\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: Blue Kool-Aid, \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBlue Raspberry Kool-Aids, Melon Airheads, Blue Jolly Rancher, Gas Station Iccee\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: Finca La Soledad\u003cbr\u003eProducers: Mario Gomez\u003cbr\u003eVariety: Caturra\u003cbr\u003eProcess: Extended Fermentation Washed\u003cbr\u003eOrigin: Huila, Colombia\u003cbr\u003eAltitude: 1600masl\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eAs you potentially know, early in the Promethium days, we showcased a China rarity: the Catimor Candy. Savory, nutty but most importantly it showcased a bright blue raspberry slushie impression. Insane-especially for a China lot. Once word got out on the corners of Reddit and Discord, it sold out almost immediately. Months later, I \u003cem\u003estill\u003c\/em\u003e get stopped in public by folks saying how good that coffee was. It brings joy to my heart to see enthusiasts experiencing our mission of enjoying the coffees of tomorrow-and that blue slushie catimor was truly an example of that mission fulfilled. \u003cem\u003eI told myself that if we ever were presented with an opportunity to buy fresh crop like that Catimor again, I wouldn't miss it\u003c\/em\u003e. When we caught wind of this Colombian lot touching down in the states, let's just say I unloaded the Amex, and boy what a worthy investment it has turned out to be. \u003cstrong\u003eThis coffee decimates any expectations of blue raspberry slushie we had\u003c\/strong\u003e and all I can say is this coffee makes me smile as a near decades-long specialty enjoyer. It's admittedly hard for coffees to do that to me still after all these years but this one does. It reminds me of our childhoods drinking icees from K-Mart's(remember those?) and blue Kool-Aid's with the twist tops at the YMCA pool in the summer. Melon airheads at summer camp - all that wrapped into one insane crop. It's not overly funky, rather focused, direct and multi-dimentional - above all else: \u003cem\u003e\u003cstrong\u003eincredibly delicious\u003c\/strong\u003e\u003c\/em\u003e. Stupid fun.\u003cbr\u003e\u003cbr\u003ePerhaps what's most signifcant about this lot is \u003cstrong\u003eit's not a Co-Ferment\u003c\/strong\u003e. Honest. It's just well grown high-scoring cattura crop with a big fat sixty hour anaerobic fermentation - nothing added, just the cherries. Mario Gomez and his team put the crop through a brief wash to remove any funky impressions leaving us with this clear cut sweet fruit bomb candy slushie coffee. Sort of a one-in-a-million bacteria activity that's happened to the crop. What a treat, what a rarity, what a special moment in our industry for farms innovating into tomorrow. That is what Promethium is all about, and we invite you to experience it for yourself here.\u003cbr\u003e\u003cbr\u003eA little more about La Soledad: \u003cbr\u003eTucked away in Colombia is a region, Huila, best known for bright fruit-forward coffees and experimental fermentation masterminds. Nestled in the middle of it is La Soledad, a renowned Huila coffee player owned by the Gomez family. Finca La Soledad grows multiple varieties, like this fruity caturra to the floral geisha spanning all the way back to the mid-1900s. Their storied farm regularly scores cups from high 80s to mid-90s — something to be expected from the Huila region. In that spirit, any opportunity we get to land crop from this region we typically take - but especially Finca La Soledad, whom have been on the Promethium offer sheet numerous times seasons past.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e\u003cspan\u003e Summer by Vanilla\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47581792174331,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_1d177fc3-cc2c-4f6a-ba20-8db4ce342863.svg?v=1781540490"},{"product_id":"bourbon-bomb-200g","title":"Bourbon Bomb","description":"\u003ch1\u003e\u003cb\u003eBourbon Bomb \u003c\/b\u003e\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWelch's Grape Juice, Passionfruit Nectar, Milky Cake, Bubblegum\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003ch5 class=\"p1\"\u003eFarm: Finca \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eLa Floresta\u003c\/span\u003e\u003cbr\u003eProducers: Mario Gomez\u003cbr\u003eVariety: Orange Bourbon\u003cbr\u003eProcess: Anaerobic Washed\u003cbr\u003eOrigin: Huila, Colombia\u003cbr\u003eAltitude: 1700masl\u003cbr\u003e\u003cbr\u003eNote: Due to high demand for it's return, we have gone back and captured the last remaining quantities of this year's harvest for you. We are diligently sourcing it for next year's harvest as well. \u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h5\u003e\n\u003cp data-end=\"773\" data-start=\"119\"\u003eLast year, we ordered a coffee from A Matter Of Concrete, a roaster we have a ton of respect for in Rotterdam. We ordered a pink bourbon advanced process and it dunked on everything we thought we knew about the bourbon variety – we ended up buying more for our shop AND personal collection. Pretty much since then we've been chasing that high. Until now, that is. This orange bourbon has blown away our beliefs of what's possible from a bourbon lot once more and to a higher degree. Milky, not fermenty, crystal clear sweetness, incredibly nuanced and beautiful fruity acidity. Goodness, this is going to be a love letter to this coffee – brace yourself.\u003c\/p\u003e\n\u003cp data-end=\"2619\" data-start=\"775\"\u003eWhen we talk to you about the coffee of tomorrow, we are specifically talking about producers and ourselves crafting the coffee experiences of tomorrow. Every coffee we offer you at Promethium is a window into what we believe will be the processing and experience most popular tomorrow. The primary decider of this is the farmers and processors developing tasteful processing over exceptionally grown crop – then passing off to us to roast it in a way favored by the industry folks of tomorrow – i.e. you! This orange bourbon is a fitting example. The bourbon variety in all its shapes and forms is so engaging and it requires a great amount of discipline and knowledge to grow to its full potential. The team at Finca La Floresta have mastered the variety, and the bourbon variety alone in today’s terms is beloved, but with tasteful processing and methodical roasting techniques, the variety can get launched into the stratosphere of infinite possibilities. That is what Promethium is into as roasters. Combining our knowledge and skill with forward-thinking farmers and their timeless abilities to bring engaging, otherworldly experiences from the earth. The result is coffee like Bourbon Bomb. Deliciously sweet, fruit bomb, and milky cake-like aromas and textures. This coffee underwent a simple extended anaerobic fermentation straight up in its plastic bags, then received a plain wash and very long manual drying phase. We attribute this coffee's crystal clear fruit sweetness to its washing and extended drying combo and its milky and fruity body to its fermentation. Engaging crop, tasteful processing, skilled roasting. What a beautiful industry we get to exist in as consumers and enthusiasts alike. If you want to understand what Promethium is about, a sip of this coffee brewed well will show you.\u003cbr data-end=\"2589\" data-start=\"2586\"\u003eWith love,\u003cbr data-end=\"2602\" data-start=\"2599\"\u003e– Promethium Team\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47581790634235,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47581790667003,"sku":null,"price":78.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47581790699771,"sku":null,"price":143.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_7_b492dd5c-fedc-4a5c-92aa-05611e862326.svg?v=1763759161"},{"product_id":"reserve-02-tea-time-at-7-white-honey-gesha-115g","title":"White Honey Gesha - Tea Time at 7","description":"\u003ch2 class=\"p1\"\u003e\u003cb\u003eRestocking TBD due to importing issues \u003cbr\u003eOur most beloved coffee of all time \u003c\/b\u003e\u003c\/h2\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: Lovely Earl Grey Tea, Lemongrass, Gardenia Flowers, Modern Perfume, Tea Body, White Floral Florality, Promethium Coffee Quintessence\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: El Placer\u003cbr\u003eProducers: Sebastian Ramirez\u003cbr\u003eVariety: Gesha\u003cbr\u003eProcess: Anaerobic White Honey\u003cbr\u003eOrigin: Quindío, Colombia\u003cbr\u003eAltitude: 1900masl\u003cbr\u003e\u003c\/p\u003e\n\u003cp data-start=\"1877\" data-end=\"2074\"\u003eA few years ago I had a coffee that truly opened my eyes to the mind boggling possibilities of our craft. Many of you can relate to this experience. For some of you it was your first panama gesha, or your first smell of a processed coffee, for a lot of you, myself included, it was this exact coffee. It hardly needs any introduction. The White Honey Gesha is one of the most sought after coffees on this planet. It only comes around once a year and often needs to be preorderd by us roasters and sourcing agents months-years in advance. For example, we ordered this coffee for this year's Colombia harvest back in early summer of 2024 before Promethium was even fully realized. I did this because I knew that above all else we needed to bring this coffee to more individuals at all costs. We finally received our allocation of this nanolot right after harvest wrapped up around April of this year pretty much straight off the branches. There's so much to say about this coffee, the mastery of Sebastian's efforts with it, and what it means to us personally: it's hard to put it into words. Here's my best try. \u003c\/p\u003e\n\u003cp data-start=\"1877\" data-end=\"2074\"\u003e\u003cspan\u003e\u003cbr\u003eThis coffee is \u003cem\u003eeverything\u003c\/em\u003e. Truly. It's \u003cem\u003ea stark ultraviolet beam of energy in our industry\u003c\/em\u003e shining a light on what is possible in the coffee world of tomorrow. When I first experienced this coffee, like many of you did too, I immediately went on a mad hunt for any more I could find at any expense necessary - it is that euphoric. The moment you get within arms reach of this coffee it's floral aromas hit you like you just entered a Le Labo or Byredo perfumery, with those  sweet gesha florals singing in the background as well. In the cup it's incredibly nuanced, and tastefully built. A light fermentation on top of Sebastian's specialty: high elevation gesha crop. It's \u003cem\u003ethe best of forward thinking processing meets historically good farming techniques\u003c\/em\u003e perfected through decades of shared knowledge and passion. It comes together in a London-esque museum renaissance painting scene that sort of leaves you further interested and stunned the longer you linger on it. That's Promethium. Coffee's like this one is exactly what we're about as a company - showing others what's possible in the coffee world of tomorrow and inviting you into it. That's the opportunity you have right now. And this coffee is your all access pass. \u003c\/span\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47570864013563,"sku":null,"price":40.0,"currency_code":"USD","in_stock":true},{"title":"2lb","offer_id":47570864046331,"sku":null,"price":200.0,"currency_code":"USD","in_stock":true},{"title":"5lb","offer_id":47570864079099,"sku":null,"price":198.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/WHG.svg?v=1763942241"},{"product_id":"tropical-island","title":"Tropical Island","description":"\u003ch1\u003eRestock September 7th - 10am EST\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePapaya, Tropical Jelly Belly, Rosewater, Clean\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFinca El Paraiso\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMixed\u003c\/span\u003e\u003cbr\u003eVariety: Pink Bourbon\u003cbr\u003eProcess: Thermal Shock, Washed\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCauca, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 1960masl\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"498\" data-start=\"140\"\u003eDiego Bermudez and his Finca El Paraíso hardly need any introduction in our industry. Whether it’s the Letty Gesha or Lychee Co-Ferment, arguably no one has done more for advanced coffee processing at its most critical stages than Diego. Finca El Paraíso has become a name synonymous with wild processing techniques, funky flavor profiles—and serious demand. \u003cem\u003e\u003cstrong\u003eYet\u003c\/strong\u003e\u003c\/em\u003e, few know that Diego is no longer associated with Finca El Paraíso. He left the farm in late 2024 to start a new project: Hatchi. However, before doing so, he left Finca El Paraíso with a few passion projects to carry forward in his absence. This specially prepared Pink Bourbon is one of them.\u003c\/p\u003e\n\u003cp data-end=\"1328\" data-start=\"800\"\u003eA relatively new methodology in thermal-shocking coffee cherries, this Pink Bourbon receives a unique treatment: a brief, low-heat-induced fermentation. The idea is to gently force open the microscopic pores of the coffee bean—still encased in its mucilage and fermentation slurry—to allow just enough surrounding bacteria and enzymes to enter the cell walls. By introducing a precise “kiss” of heat and then tapering it off quickly, the process aims to preserve the variety’s natural characteristics while enhancing complexity with that moment of exposure to the surrounding environment. We’d say this process absolutely delivers on that notion. The cup result is a clear, clean cup that highlights the traditional Pink Bourbon profile with subtle tropical characteristics from the innovative processing.\u003c\/p\u003e\n\u003cp data-end=\"1671\" data-start=\"1519\"\u003eIt’s an exciting development in the field of thermal shocking, which traditionally involved dozens of hours of alternating heat and cold temperatures. \u003cbr\u003eThis is a coffee we’ve truly enjoyed—unique, expressive, and forward-thinking. We’re glad we took a chance on it when we had the opportunity. We hope you will be too.\u003c\/p\u003e\n\u003cp data-end=\"1888\" data-start=\"1841\"\u003e\u003cem data-end=\"1888\" data-start=\"1841\"\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-end=\"1893\" data-start=\"1890\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2005\" data-start=\"1895\"\u003e \u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"Default Title","offer_id":47360650805499,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_1_a9b39637-bfca-4901-a198-8991086702e5.svg?v=1753235089"},{"product_id":"peachy-keen-200g","title":"Peachy Keen - 200g","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan\u003eTasting Like:\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003ePeach La Croix, Lychee Fruit Tea Finish, Creamy Body, Sparkling Acidity \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFarm: Finca El Parasio\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducers: Multiple \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVariety: Castillo\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Duel Fermentation, Thermal Shock\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrigin: Cauca, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1960masl\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003e*Prudent Promethium patrons will recognize this as the same coffee previously offered as the \"fruit custard\". This is a slightly modified roast profile geared more towards peachy fruits and less custardy lychee. I'd say this profile is much more in line with Hydrangea's release of this coffee, possibly a touch lighter, operating closer to ultra light territory - a true light roast that could use a kiss of additional rest time*\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDiego Bermudez's work at El Paraiso farms represents more than just innovative coffee processing; it embodies a fundamental rethinking of agricultural production. By applying scientific rigor to traditional practices, he bridges the gap between artisanal craft and modern technology. The resulting coffee not only offers exceptional sensory experiences but also points toward a future where science enhances rather than replaces the natural qualities that make agricultural products unique. In Bermudez's hands, the Castillo variety becomes not just a coffee bean but a canvas for scientific artistry, demonstrating how innovation can respect tradition while transcending its limitations.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFurthermore, his work challenges preconceptions about the Castillo variety itself. Castillo demonstrates remarkable potential under Bermudez's scientific protocols, suggesting that processing methodology may be as important as—or even more important than—genetic variety in determining coffee quality.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe process begins with meticulous harvesting, where only coffee cherries at the optimal ripeness point are selected. These cherries then undergo ozone disinfection, effectively creating a clean slate by eliminating unwanted microorganisms. This purification step enables Bermudez to introduce precisely the microbial cultures taken from the natural microbes in the air and naturally occurring culture such as lactic cultures as well. \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eFollowing disinfection, the cherries enter a 72-hour anaerobic fermentation phase, fully submerged in water. This environment creates specific conditions that encourage particular flavor development while inhibiting undesirable characteristics. After this initial fermentation, the coffee is pulped and stripped of its mucilage—but in Bermudez's system, nothing goes to waste. The removed mucilage and pulp become the foundation for a specialized culture medium, rich in flavor precursors that will later be reintroduced to the beans.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eIn a second 36-hour fermentation phase, this cultured medium is added back to the coffee beans under pressure. This innovative step forces the flavor precursors to bond with the beans, promoting the presence of  unique bonds that are only activated by such fermentation conditions that create a   unique flavor profile.  A subsequent thermal shock process further fixes these compounds to the coffee, sealing in the desired flavor profile.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe final drying phase demonstrates Bermudez's attention to detail and scientific rigor. To  reduce the  risk of over-oxidation that has the potential to occur in  traditional sun-drying, he employs controlled dehumidification. This technique preserves delicate flavor notes while halting metabolic processes that could lead to over-fermentation.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe resulting experience in your cup is remarkable like no other, from aroma to texture to flavor, a true testament to the coffee of tomorrow. \u003cbr\u003e*Disclaimer, while Diego is no longer affiliated with Finca El Paraiso, he ensured the onward trajectory of his legacy and scientific practices with his partners he entrusted the farm with - earning this coffee the Diego stamp of approval.*\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIncludes QR code to applicable Tasting Guide\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"Default Title","offer_id":47469222297851,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_1_1b7d0df1-ebbe-4ac0-8948-316416cfee0d.svg?v=1756231515"},{"product_id":"lavender-cloud-ultralight-200g","title":"Lavender Cloud ULTRALIGHT - 200g","description":"\u003ch1\u003eLimited Edition Experiment #2\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eLavender Brightness, Red Fruits, Lemongrass, Green Tea, Vibrant\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003ch6 class=\"p1\"\u003e\n\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e(Note: you \u003cem\u003e\u003cstrong\u003emust\u003c\/strong\u003e\u003c\/em\u003e allow extended rest for this coffee, our recommendation is 90 days \u003cem\u003e\u003cstrong\u003eminimum\u003c\/strong\u003e\u003c\/em\u003e)\u003c\/span\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h6\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eFarm: Campo Hermoso\u003cbr\u003eProducer: Edwin Noreña\u003cbr\u003eVariety: Sidra\u003cbr\u003eProcess: Carbonic Maceration, Washed\u003cbr\u003eOrigin: Quindío, Colombia\u003cbr\u003eAltitude: 1580masl\u003c\/p\u003e\n\u003ch5 class=\"whitespace-normal break-words\"\u003eOur highly requested second ever ULTRALIGHT experiment has arrived.\u003cbr\u003eFor the most daring enthusiasts, a new frontier of coffee awaits.\u003c\/h5\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEdwin Noreña has long been my personal favorite producer, one I've gotten the pleasure to know personally. When we talk about how much the coffee industry has changed in the past ten years, Edwin is single handedly responsible for a sizable percent of it. One of Colombia's masters of innovation, if not \u003cem\u003ethe\u003c\/em\u003e master, his coffees have been celebrated world-wide for years. Always selling out, we're honored to have claimed a sliver of one of his most in-demand lots, his Carbonic Macerated Sidra. However, simply roasting this coffee is not enough, it requires a level of precision and experimentation to reciprocate Edwin's experimental approach to processing this lot. Roasting it carefully, to a razor sharp ultralight profile we've been building pretty much since Promethium's launch felt more than fitting for this coffee.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEdwin operates Campo Hermoso as what he calls a \"coffee research and development lab\" - and once you understand his history, it becomes clear why. An agro-industrial engineer by trade with graduate-level studies in biotechnology, Edwin has spent over twenty years in coffee production, with the last ten focused entirely on specialty coffee experimentation. His approach to carbonic maceration processing signals technical mastery: whole cherries undergo primary fermentation for ninety-six hours in sealed, oxygen-free tanks where naturally occurring yeasts create complex flavor compounds without \u003cem\u003eany\u003c\/em\u003e external additives. The Sidra variety itself adds another layer of complexity - the mysterious cultivar, believed to be somehow genetically linked to Ethiopian heirloom varieties despite originating in Ecuador, produces beans that are longer and more pointed than your typical arabica, growing on distinctively thick-trunked trees that can reach four meters in height. Unlike many hybrids designed for disease resistance, Sidra was cultivated purely for its extraordinary cup quality, requiring high-altitude conditions and shade to develop its characteristic bright acidity, jasmine-like florals, and vibrant fruit notes that have made it a favorite among World Coffee Championship competitors.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eA bit more about Quindío:\u003cbr\u003eQuindío sits at the heart of Colombia's famous Coffee Triangle, positioned centrally between Bogotá, Cali, and Medellín on the central cordillera of the Andes divide. What makes this region particularly special for coffee cultivation is that even its lowest elevation points sit well over 1000 meters above sea level, with the entire department being almost entirely mountainous and home to countless coffee farms ranging from small family plots to ambitious experimental projects like Campo Hermoso. The volcanic soils, stable year-round climate, and protection from Pacific winds and humidity create an ideal microenvironment for developing the complex, vibrant characteristics that make coffees from this region so sought after. Edwin's twenty-five-hectare farm represents the cutting edge of what's possible in this terroir, combining traditional Colombian coffee wisdom with innovative processing techniques that push the boundaries of what coffee can taste like, and today you have the opportunity to be a student of it. \u003cbr\u003eThis is exactly the kind of forward-thinking approach that defines the coffee of tomorrow.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cem\u003eThis is our second ever ultralight experiment, and an absolute lavender screamer - one of our founder's most beloved impressions for filter brews. This coffee requires advanced rest, ideally sixty to ninety days minimum. We recommend occasionally revisiting this coffee as it rests at differing points in time: our personal approach to ultra-lights is brewing at sixty, ninety, one hundred fifty days.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"1888\" data-start=\"1841\"\u003eRecommended Music to accompany brewing:\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e Graphic Nature by Deftones\u003cbr\u003e\u003c\/span\u003e\u003cem data-end=\"1888\" data-start=\"1841\"\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-end=\"1893\" data-start=\"1890\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2005\" data-start=\"1895\"\u003e \u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"Default Title","offer_id":47469257326843,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Upcoming_Coffee_1.svg?v=1756255780"},{"product_id":"plumeria-passion","title":"Plumeria Passion","description":"\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003ePlumeria Passion\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch2 class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eTasting Like:\u003c\/strong\u003e Passionfruit Mousse, Orange Blossom Water, Super Refreshing, Extremely Pleasant, Buttercream Icing, Creamy, Jasmin Green Tea\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e La Reserva\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Marlon Rojas\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Orange Bourbon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Semi Washed Bourbon, Passionfruit Co-Ferment\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Huila, Colombia\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1700masl\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEarly next year will mark a decade of faithful consumption and involvement in the coffee industry for me. In those ten years, I've had the privilege to consume likely hundreds, maybe a thousand gallons of filter coffee. That's at least 10,000+ cups of coffee when you do the math. Now before I lose you, stick with me. In that time, I've had hundreds of amazing coffees, I've had my fair share of bad coffees and admittedly: I've had a respective amount of forgettable coffees. Yet, to this day this incredible industry still finds new ways to impress me, and this coffee is one of those ways. I'm obsessed with innovation, you see it all over Promethium, and the coffees you and I mutually enjoy. (You're still reading? See, I knew it). This co-fermented yet complex coffee is a display of an innovative direction world-class producers are moving, one we've both foreseen that initiated the earliest formations of Promethium. Simply put, innovative processes aren't going anywhere, but \u003cem\u003ethe coffees of tomorrow are ones that combine the perfected timeless farming techniques with those processes\u003c\/em\u003e. We're still in the earliest stages of tomorrow's coffee (and you get the opportunity to potentially be part of that, how cool!) so these lots are incredibly hard to find - yet like all of the coffees we're selling at Promethium, this Plumeria Passion is one of those lots.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThe Orange Bourbon variety itself represents an early innovation in the farming world - it's a natural mutation of the traditional Bourbon genome that produces cherries with a distinctive orange hue rather than the typical red. What makes this one-off mutation particularly challenging to cultivate is its genetic instability: the recessive genes responsible for the orange coloration are easily overwhelmed by dominant red and yellow genes, meaning producers must carefully isolate and maintain these lots to preserve their unique characteristics, especially the coloring. It requires significantly more labor and passion than standard varieties - the trees don't produce as much fruit and have shorter lifespans - but the extraordinary cup quality justifies every extra step in cultivation and processing. In regards to processing, this specific lot undergoes a semi-washed process that bridges the gap between traditional washed and natural processing - a hybrid of sorts. The cherries are selectively harvested at their peak ripeness, then undergo partial fermentation before pulping, allowing some of the fruit's natural sugars and acids to penetrate the bean while maintaining the clarity that washed processing provides. During the fermentation fresh passionfruit chunks are added for a new level of dimension while the beans are vulnerable. The result is a cup that showcases both the varietal's inherent tropical fruit characteristics and the innovative processing techniques that enhance its natural complexity like co-fermenting. See, the coffee of tomorrow in action, right? \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eA bit more about Huila:\u003cbr\u003eHuila continues to establish set itself apart as Colombia's premier specialty coffee innovation capital. It's home to dozens of innovative producers who are redefining what coffee can taste like. The region's unique position where the Central and Eastern Andes ranges converge creates diverse microclimates that allow for experimental processing techniques while maintaining the stable conditions necessary for consistent quality. What sets Huila apart further though isn't just the density of famous producers, but their restless discipline to changing their industry. They're not content with traditional methods - they're constantly experimenting with fermentation times, temperature control, and hybrid varieties like Orange Bourbon to push the boundaries of flavor development. This spirit of innovation, combined with the region's exceptional terroir of volcanic soils and optimal altitude ranges, makes Huila the perfect testing ground for the kind of coffees we believe represent the future of specialty coffee.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThis is exactly the kind of forward-thinking approach that defines the coffee of tomorrow.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eRecommended Music to accompany brewing: Midnight in Peckham by Chaos In The CBD\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-start=\"1890\" data-end=\"1893\"\u003e\n\u003cp data-start=\"1895\" data-end=\"2005\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e \u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47555683483899,"sku":null,"price":33.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47555683516667,"sku":null,"price":180.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47555683549435,"sku":null,"price":215.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Upcoming_Coffee_2_017a00e3-38ca-479c-918c-5b684f88472c.svg?v=1763759093"},{"product_id":"yellow-gummy-bear","title":"Yellow Gummy Bear","description":"\u003ch1\u003eReleasing August 31st - 10am EST\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eSticky Pineapple Gummy Bears, Tropics, Orange Acidity\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: La Victoria\u003cbr\u003eProducers: Mixed\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003eVariety: Field Blend\u003cbr\u003eProcess: Washed\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eHulia\u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 2100masl\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003ch6 class=\"p1\"\u003e(Note: we've noticed this lot in particular shift strongly after two weeks of rest. It continues to open up from this point, for this reason we recommend resting for three weeks before enjoying)\u003c\/h6\u003e\n\u003cp class=\"p1\"\u003eThis wasn't initially a lot we planned on offering, however a necessary push from our green partners pushed us to give it a swirl. And well, let's just say we are \u003cem\u003every\u003c\/em\u003e thankful for good partners in this industry. This coffee is a delight. In all its forms and on multiple brew methods we found ourselves enjoying this lot. A field blend isn't necessarily something we'd offer as it remains debated if it's truly a single origin coffee. For context, the components of a field blend can technically come from differing farms in the same region as many major name producers + partner with or buy from more than their own plots for their offerings under their own name. Regardless, all three varieties in this field blend - Castillo, Caturra and Colombia - hail from the fields of La Victoria, so we'll go out on a not so limb here and call it a true single origin. However the focus isn't on the technicalities but the experience in your cup. So let's get down to that below.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThe La Victoria association represents something remarkable in the coffee world - a collective of small producers in the Santa María region who have maintained their traditional farming practices despite decades of isolation due to regional conflict. Located at the foothills of the Huila Volcano within the Parque Nacional del Nevado del Huila, these farmers were essentially cut off from the broader coffee market until recently. The area is accessible though exclusively narrow, unpaved roads along dangerous precipices. What makes this field blend particularly special is that it combines three varieties - Castillo, Caturra, and Colombia - that have been naturally growing and intermingling on the high-elevation Colombian plot, creating a cup profile that couldn't be replicated through intentional blending. The washed processing here is plain and traditional, allowing the natural terrior to do the heavy personality lifting. The cherries are hand-picked at optimal ripeness, then undergo fermentation periods of up to thirty-six hours before being sun-dried under the region's stable climate conditions. The volcanic ash soils at these extreme altitudes contribute incredible fertility, while the unique microclimate created by tropical air masses from the Caribbean Sea mixing with the high-altitude conditions result in a distinctive bright citrus acidity and tropical fruit sweetness that makes this coffee remind us of sticky pineapple gummies. Palatable on filter and espresso, would be curious about French Press - if you try it there, let us know!\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eA bit more about the Huila:\u003cbr\u003eThe Santa María area of Huila sits in one of Colombia's most privileged coffee-growing territories, nestled within the Colombian Massif where several snow-capped volcanoes create rich volcanic soils and unique microclimates. The region has been experiencing a renaissance since the peace process with FARC opened up previously inaccessible areas, allowing innovative sourcing partnerships like the \"Productores del Futuro\" initiative to connect these historically isolated farmers with international markets for the first time. The La Victoria association itself was formed in 2001, representing the resilience and dedication of producers who continued perfecting their craft even when they could only sell to local buyers at far below market value. What we're tasting in this field blend is the result of generational knowledge passed down through families who have been growing coffee in these extraordinary conditions for decades, now finally able to share their exceptional work with coffee enthusiasts worldwide, and we're humbled to be one of the roasters doing so.\u003cbr\u003e\u003cbr\u003eRecommended Music to accompany brewing:\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e Jasmine's by Benny The Butcher\u003cbr\u003e\u003c\/span\u003e\u003cem data-end=\"1888\" data-start=\"1841\"\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-end=\"1893\" data-start=\"1890\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2005\" data-start=\"1895\"\u003e \u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"Default Title","offer_id":47469305561339,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/UpcomingCoffee_1_3b7c4810-0c17-4f0a-8920-1e9e0644102c.svg?v=1756262806"},{"product_id":"ramune-200g","title":"Ramuné - 200g","description":"\u003ch1\u003eRestock September 7th - 10am EST\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eLychee Ramune Soda, Starfruit Tangy, Pleasant Acidity\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cbr\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cspan\u003eFinca Santa Mónica\u003c\/span\u003e\u003cbr\u003eProducers: Jario Arcilla\u003cbr\u003eVariety: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCastillo\u003c\/span\u003e\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003eLychee, Yeast Inoculated\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eQuindio, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 1580masl\u003cmeta charset=\"utf-8\"\u003e \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEvery year a particular farmer, Jario Arcilla, steals bits and moments of the spotlight every summer with his crop, in particular his Lychee Co-Ferment. Lychee Hi-Chew, Lychee Candy, Lychee gum, even Lychee Donut - we've seen all the Lychee flavor notes this coffee gets as we're sure you have as well. This year's crop is landing in a unique soda region with a nice acidity to boot on it. Almost effervescent in type. Lovely truly. What makes Jario's approach particularly fascinating is his restraint - he's not trying to overpower the coffee with fruit flavors, but rather using the lychee and wine yeast as tools to unlock characteristics already present in a Castillo bean. The result is something that tastes unmistakably like coffee while simultaneously delivering those wild inoculated impressions that makes us instantly think of the Ramuné sodas we enjoy from H-Mart.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eJario operates as part of a remarkable coffee dynasty spanning over eighty years in Colombia. He's a third-generation producer and purchased his first coffee farm back in 1987, and he now manages six different properties throughout Quindío. His work employs countless local workers and making a significant economic impact in his community. His approach to this lychee co-fermentation is methodical and precise: hand-picked cherries undergo seventy-two hours of dry anaerobic fermentation with the pulp still intact, during which fresh lychees and wine yeasts are introduced to the sealed fermentation tanks. The lychees contribute delicate floral aromatics and tropical sugars along with a distinctive soft, juicy acidity, while the wine yeast enhances inoculates into the fermentation efficiency and develops the smooth complexity we taste in the cup. After fermentation, the coffee is pulped and processed as a honey, so the sticky mucilage remains on the beans during drying. The Castillo variety itself brings a lot of resilience and productivity to this process - originally developed in Colombia for disease resistance, it provides an excellent foundation that allows Jario's experimental processing to truly shine without being overwhelmed by varietal characteristics.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eA bit more about the region:\u003cbr\u003eThe Armenia area of Quindío represents one of Colombia's most storied coffee territories, sitting at the heart of the famous Coffee Triangle alongside Caldas and Risaralda. What makes this particular zone extraordinary for coffee cultivation is its volcanic ash soils that provide incredible fertility, combined with the stable year-round climate and optimal altitude range that allows producers like Jario to focus on innovative processing rather than fighting environmental challenges. The region's coffee heritage runs deep - this is where traditional Colombian coffee culture meets cutting-edge experimentation, and farms like Santa Mónica represent the perfect marriage of generational wisdom and modern innovation. Jario's work here exemplifies exactly what we mean when we talk about the coffee of tomorrow: respecting the terroir and variety while fearlessly breaking the boundaries of what's possible through processing and thoughtful growing.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThis is exactly the kind of forward-thinking approach that defines the coffee of tomorrow.\u003cbr\u003eRecommended Music to accompany brewing:\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e Mr. Blue Sky by Electric Light Orchestra \u003cbr\u003e\u003c\/span\u003e\u003cem data-start=\"1841\" data-end=\"1888\"\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-start=\"1890\" data-end=\"1893\"\u003e\n\u003cp data-start=\"1895\" data-end=\"2005\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e \u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"Default Title","offer_id":47469317849339,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Upcoming_Coffee_82eef3c2-cb6b-4cf3-bec5-5e7a6e18d5e4.svg?v=1756260842"},{"product_id":"cherry-hill-typica-200g","title":"Typica Sencha","description":"\u003ch3 class=\"p1\"\u003eTasting Like: Sencha Green Tea, Green grapes, Green Matcha Latte Finish, Subtly Savory, Fragile Florality \u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cem\u003e(Note: This roast profile teeters on ultralight territory- comparable to Sey-light. Additional rest is recommended) \u003c\/em\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFinca Lugmapata\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHermanos Merino\u003c\/span\u003e\u003cbr\u003eVariety: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTypica Mejorado\u003c\/span\u003e\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAnaerobic Washed\u003c\/span\u003e\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePallatanga, Ecuador\u003c\/span\u003e\u003cbr\u003eAltitude: 1900masl\u003cmeta charset=\"utf-8\"\u003e \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEcuadorian coffees roast incredibly unique. I've almost never come across a light roast of Pepe Jijon's or Hermanos Merino's coffees that have not appeared darker on the outer bean just to be incredibly light and fragile in the cup. It's odd but is a testimony to the incredible diversity of our industry sourcing from all over the globe. As far as the Typica Mejorado variety goes, it's most sought after from Ecuador, especially from Ecuador's industry leaders like Pepe and Hermanos Merino - Hermano in particular has dominated COE in Ecuador pretty much all years of the 2020s. We're humbled to have received a small allocation of this coffee and it's blown us away. Super fragile, floral with a bright Japanese Sencha Green Tea and creamy Green Matcha Latte finish. Umami and green grape acidity mouthfeel follow for a unique and light Typica experience we're loving. When quality controlling profiles for this coffee, we had to scramble to take our notes as we were drinking our cups too fast. As an additional note from our experience, additional rest is highly recommended, this is a true light roast, to some it may encroach into ultralight territory - either way additional rest is prescribed here. Target 40-60 days if you're willing, \u003cem\u003enot mandatory\u003c\/em\u003e as this cup started shining seven days off trial roasts. \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eLet's get into the details together. The Merino family's story at Finca Lugmapata is deeply rooted in both tradition and innovation - this farm has belonged to the family for over one hundred years, though coffee production is relatively recent, beginning just in 2016. The farm's name itself tells a story: \"Lugmapata\" honors the childhood memory of Enrique Merino eating lugma fruit with his siblings. What makes their approach particularly fascinating is their meticulous processing: their cherries are hand-picked at peak ripeness, floated to remove defects, then held for twenty-four hours in cherry before undergoing anaerobic fermentation. This practice preserves the delicate characteristics that make Typica Mejorado so desirable. Speaking of which, a little fun fact for you - recent genetic testing by World Coffee Research has revealed that despite its name, Typica Mejorado isn't actually related to Typica at all - it's a cross between Bourbon and an Ethiopian landrace variety, which explains its intense florality and complex acidity profile. The Merinos have also developed a coffee nursery that they've made available to their entire local community, providing training and education to help other producers transition into specialty coffee - exactly the kind of community-focused approach that defines sustainable coffee growing. Just another reason we're loving this lot. We hope you do too. \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eA bit more about the area:\u003cbr\u003ePallatanga sits in the Chimborazo province's fertile valleys, where the combination of volcanic ash soils and stable climate creates ideal conditions for cultivating delicate varieties like Typica Mejorado. What sets this region apart is its ability to produce coffees with bright tea-like characteristics - a subtle umami quality and fragile florality that makes coffee's like this Ecuadorian lot so distinctive. The high elevation at nineteen hundred meters allows for a nice and slow cherry growth, which develops complex flavor compounds to translate into the green tea and matcha notes we're experiencing. The Merinos' success - placing third in Ecuador's Taza Dorada competition in 2016 and winning first place in 2017 - demonstrates the incredible potential of this terroir when combined with precise farming and processing techniques. And if you're curious, you'll find them dominating Cup Of Excellence in Ecuador almost every year, consistently placing in the top ten yearly. What excellent history, what excellent coffee.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eRecommended Music to accompany brewing: The Quintessence by LudoWic\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e\n\u003chr data-start=\"1890\" data-end=\"1893\"\u003e\n\u003cp data-start=\"1895\" data-end=\"2005\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e \u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47570836324603,"sku":null,"price":33.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47570836357371,"sku":null,"price":93.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47570836390139,"sku":null,"price":154.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Upcoming_Coffee_4.svg?v=1763759065"},{"product_id":"fruit-looper-washed-gesha-200g","title":"Fruit Looper Washed Gesha","description":"\u003ch2 class=\"whitespace-pre-wrap break-words\"\u003e\n\u003cstrong\u003eTasting Like:\u003c\/strong\u003e Fruit Loops Cereal, Lemongrass Cocktail, Fruit Tart, Silky Gesha Florals\u003c\/h2\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eFarm: Small Producers Collective \u003cbr\u003eProducer: Mixed\u003cbr\u003eVariety: Gesha \u003cbr\u003eProcess: Special Preparation Washed \u003cbr\u003eOrigin: Huila, Colombia \u003cbr\u003eAltitude: 1700masl\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eSaturday morning grass cutting and Fruit Loops - a combination that defined countless childhoods, mine especially. There's something magical about that artificial sweetness, the way the colorful then soggy loops would turn milk into liquid grey rainbow. Skipping to today, and here I am during our first cupping session with this lot, genuinely surprised at how this gesha manages to capture this nostalgia while maintaining all the elegance you'd expect from a 90+ scoring Colombian. When I first heard about this lot making rounds through my sourcing partners, they made me aware of this lot. Knowing my personal affinity for these types of coffees as, they love to quoted me \"coffee that makes you feel something\", they knew I would want it. What I didn't anticipate was how sophisticated this coffee would be underneath all it's childlike character. It's nostalgic and refined simultaneously - delivering childhood memories through some of the most pristine gesha florals I've cupped this harvest. This is exactly what we mean when we talk about the coffee of tomorrow: familiar and innovative, accessible and still complex.\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eThe magic here lies in Huila's famous terroir combined with meticulous washed processing from a collective of 17 different producers across the areas of Pitalito, Palestina, Acevedo, and Timana. These aren't large farms; we're talking about little family plots ranging from 1 to 2 hectares where coffee knowledge gets passed down like stories through generations. For this offering, it's gesha cherries are hand-picked at peak ripeness, immediately de-pulped, then fermented in cement tanks for up to forty hours before receiving a double wash. What makes this lot particularly special is the extended drying process in parabolic greenhouses - a delicate technique prolonging drying from a typical ten days to twelve to twenty days depending on their greenhouse conditions. This controlled environment preserves the vibrant fruit and floral characteristics that make this gesha such an extraordinary cup while developing the unique cereal-like sweetness this coffee holds. In our cups we experience a cup that balances the classic bright florals and citrus of high scoring gesha with an almost candy-like sweetness that somehow tastes exactly like your favorite childhood breakfast (or midnight snack if you're like me).\u003c\/p\u003e\n\u003cp class=\"whitespace-pre-wrap break-words\"\u003eA bit more about Huila\u003cstrong\u003e:\u003c\/strong\u003e Huila isn't just Colombia's top coffee-producing department - it's home to nearly 100,000 family farms covering over 350,000 acres of some of the most privileged coffee-growing conditions on earth. Positioned where the Central and Eastern Andes converge, this volcanic landscape provides incredibly fertile soils rich in organic matter, optimal water availability, and the perfect balance of temperature and solar radiation for cultivating exceptional arabica. What sets Huila producers apart is their pioneering spirit when it comes to processing innovation and quality consciousness. These farmers were among the first to embrace new fermentation techniques and experimental processing methods, which is why we consistently see Cup of Excellence winners emerging from this region. The department represents 18% of Colombian production, and coffees from here are always in high demand for their remarkable balance of acidity and sweetness. When we source from Huila, we know we're getting coffee from farmers who treat every harvest as an opportunity for excellence - exactly the kind of forward-thinking approach that defines the coffee of tomorrow.\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47555603267835,"sku":null,"price":34.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47555603300603,"sku":null,"price":125.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47555603333371,"sku":null,"price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Upcoming_Coffee_2.svg?v=1763759029"},{"product_id":"purple-refresher-200g","title":"Purple Refresher","description":"\u003cdiv class=\"product__title__wrapper badges-type--\"\u003e\n\u003ch2 class=\"product__title h2\"\u003ePurple Refresher - 200g\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product__description rte\"\u003e\n\u003ch2 class=\"p1\"\u003eTasting Like:\u003cspan\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eLemongrass, Chamomile, Pink Peppercorn, Very Very Refreshing\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e \u003c\/span\u003e\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eFarm: Campo Hermoso\u003cbr\u003eProducer: Edwin Noreña\u003cbr\u003eVariety: Sidra\u003cbr\u003eProcess: Carbonic Maceration, Washed\u003cbr\u003eOrigin: Quindío, Colombia\u003cbr\u003eAltitude: 1580masl\u003c\/p\u003e\nA standard Promethium Roast (Sey\/Hydrangea light) of an incredible coffee(this coffee is also available as an ultralight roast)\u003cbr\u003e \u003cbr\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEdwin Noreña has long been my personal favorite producer, one I've gotten the pleasure to know personally. When we talk about how much the coffee industry has changed in the past ten years, Edwin is single handedly responsible for a sizable percent of it. One of Colombia's masters of innovation, if not \u003cem\u003ethe\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003emaster, his coffees have been celebrated world-wide for years. Always selling out, we're honored to have claimed a sliver of one of his most in-demand lots, his Carbonic Macerated Sidra. However, simply roasting this coffee is not enough, it requires a level of precision and experimentation to reciprocate Edwin's experimental approach to processing this lot. Roasting it carefully, to a razor sharp ultralight profile we've been building pretty much since Promethium's launch felt more than fitting for this coffee.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEdwin operates Campo Hermoso as what he calls a \"coffee research and development lab\" - and once you understand his history, it becomes clear why. An agro-industrial engineer by trade with graduate-level studies in biotechnology, Edwin has spent over twenty years in coffee production, with the last ten focused entirely on specialty coffee experimentation. His approach to carbonic maceration processing signals technical mastery: whole cherries undergo primary fermentation for ninety-six hours in sealed, oxygen-free tanks where naturally occurring yeasts create complex flavor compounds without\u003cspan\u003e \u003c\/span\u003e\u003cem\u003eany\u003c\/em\u003e\u003cspan\u003e \u003c\/span\u003eexternal additives. The Sidra variety itself adds another layer of complexity - the mysterious cultivar, believed to be somehow genetically linked to Ethiopian heirloom varieties despite originating in Ecuador, produces beans that are longer and more pointed than your typical arabica, growing on distinctively thick-trunked trees that can reach four meters in height. Unlike many hybrids designed for disease resistance, Sidra was cultivated purely for its extraordinary cup quality, requiring high-altitude conditions and shade to develop its characteristic bright acidity, jasmine-like florals, and vibrant fruit notes that have made it a favorite among World Coffee Championship competitors.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eA bit more about Quindío:\u003cbr\u003eQuindío sits at the heart of Colombia's famous Coffee Triangle, positioned centrally between Bogotá, Cali, and Medellín on the central cordillera of the Andes divide. What makes this region particularly special for coffee cultivation is that even its lowest elevation points sit well over 1000 meters above sea level, with the entire department being almost entirely mountainous and home to countless coffee farms ranging from small family plots to ambitious experimental projects like Campo Hermoso. The volcanic soils, stable year-round climate, and protection from Pacific winds and humidity create an ideal microenvironment for developing the complex, vibrant characteristics that make coffees from this region so sought after. Edwin's twenty-five-hectare farm represents the cutting edge of what's possible in this terroir, combining traditional Colombian coffee wisdom with innovative processing techniques that push the boundaries of what coffee can taste like, and today you have the opportunity to be a student of it.\u003cbr\u003eThis is exactly the kind of forward-thinking approach that defines the coffee of tomorrow\u003cem\u003e.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5 class=\"whitespace-normal break-words\"\u003e(This is our standard roasting profile of this coffee, best characterized by a modern almost \"nordic light\". We also have an ultralight version you can shop \u003ca href=\"https:\/\/promethiumcoffee.com\/products\/lavender-cloud-ultralight-200g\" title=\"here\"\u003ehere)\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003eRecommended Music to accompany brewing:\u003cspan class=\"OYPEnA font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e\u003cspan\u003e \u003c\/span\u003eLet God Sort Em Out by Clipse\u003cbr\u003e\u003c\/span\u003e\u003cem data-start=\"1841\" data-end=\"1888\"\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\n\u003c\/h5\u003e\n\u003chr data-start=\"1890\" data-end=\"1893\"\u003e\n\u003c\/div\u003e\n\u003chr data-end=\"1893\" data-start=\"1890\"\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2005\" data-start=\"1895\"\u003e \u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200","offer_id":47556260102395,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47556260135163,"sku":null,"price":140.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47556260167931,"sku":null,"price":187.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Upcoming_Coffee_5e46ef19-a279-4c0d-923c-d7581c6c1d05.svg?v=1763758993"},{"product_id":"capetown","title":"CapeTown","description":"\u003cdiv class=\"product__title__wrapper badges-type--\"\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eCape Town\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eTasting Like:\u003c\/strong\u003e Passionfruit Cocktail, Mangosteen, Coconut Cream, Mango\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Kayon Mt.\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Ato Esmael\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Heirloom\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Guji, Ethiopia\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 2100masl\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEthiopian season is one of our industry's most anticipated moments with the arrival of roaster's preorders. Ethiopia stands as the entry point of the specialty coffee rabbit-hole for so many industry members - us included. Further, this is the first year we've been presented with the opportunity to bring on fresh crop from Guji and Sidama(coming soon). We're stoked to have finally been able to roast this coffee as we've been looking forward to its tropic-laden character since we first ordered it a while back. There's something deeply satisfying about finally getting your hands on a coffee you've discovered, cupped and finally been able to roast. This is especially true when it's from a producer like Ato Esmael, Daya Bensa or Tamiru Tadesse whose reputations precede them. This particular lot showcases everything we love about Ethiopian naturals with an explosive tropical fruit character balanced into a natural floral complexity that can make Ethiopian coffees so distinctive. It's exactly the kind of coffee that reminds you why Ethiopia converted so many of us into specialty coffee enthusiasts in the first place.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eWhile Ato Esmael isnt as known in America as his colleagues, his story is equally as interesting. Ato established Kayon Mountain Coffee Farm in 2012 with a clear mission: producing exceptional quality coffee through socially and environmentally responsible methods. What makes Ato's operation particularly interesting is its scale and traceability It's huge coming in at 500+ hectares with 300+ dedicated to coffee production alone. Kayon Mountain represents a rare large scale commercial success in Ethiopia's predominantly smallholder coffee landscape. The farm bridges two villages, Taro and Sewana, and provides employment for over 300 full-time \u003cem\u003eand\u003c\/em\u003e seasonal workers while offering competitive wages, free transportation, and community support including funding for their schooling and administrative buildings. A pretty amazing story that makes this coffee so much sweeter. \u003cbr\u003eThe natural processing on Cape Town is meticulous: only perfectly ripe cherries are hand-picked by Ato's team and are carefully sorted by hand before being spread on raised beds to dry for fourteen to eighteen days solar drying. Throughout this process, the coffee is constantly rotated to ensure even drying, developing those concentrated tropical fruit flavors we're experiencing in our cups. The heirloom varieties grown here benefit from Guji's unique terroir - rich red volcanic soils, high altitude, and the protection of primary forest canopy that the local Guji tribe has fought to preserve for generations upon generations. Let's focus on that a little bit more:\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eContext on Guji:\u003cbr\u003eThe Guji zone represents one of Ethiopia's most remote and pristine coffee-growing regions, a heavily forested area in the southeastern corner of the massive Oromia region where coffee plants flourish both wild and cultivated. Where Guji shines is its environmental protection - the indigenous Guji people, part of Ethiopia's diverse Oromo nation, have organized for generations to reduce mining and logging operations, preserving the sacred forest canopy that creates ideal microclimates for coffee cultivation. Farms here are exclusively high above sea level, typically beginning at 2000 meters elevation and even climb higher - thus creating conditions where slow cherry maturation develops exceptional Panama levels of complexity. The region's relative isolation means that many areas feel almost prehistoric in their natural purity, seriously google it, but this remoteness also contributes to the distinctive terroir that produces some of Ethiopia's most sought-after coffees. Kayon Mountain's success demonstrates what's possible when innovative farming meets respect for traditional land stewardship. What an honor we have to partake as consumers, and an industry, to such rich history. \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eRecommended Music to accompany brewing: So Be It - Clipse\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47554747990267,"sku":null,"price":29.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Upcoming_Coffee_3_703cf8df-3970-4133-aeb5-586fabf9e03d.svg?v=1763758960"},{"product_id":"fruit-looper-washed-gesha-copy","title":"Raspberry Cheesecake","description":"\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eRaspberry Cheesecake CM Pink Bourbon\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eTasting Like:\u003c\/strong\u003e Raspberry Cheesecake, Strawberries, Watermelon, Elderflower, Blackberries\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Campo Hermoso\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Edwin Noreña\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Pink Bourbon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Carbonic Maceration + Mossto\/Red Fruits Fermentation\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Quindío, Colombia\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1700masl\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eWhen we first quietly started roasting for Promethium about a year ago, we had a pretty large arrangement of green I had invested in. Everything from Finca Inmaculada Farm Geshas to El Socorro lots. Back then, we were looking for anything we could get our hands on that would stand out. In this hodgepodge was a little five kilo bag of the last of that year's harvest from Edwin Noreña, my favorite producer. It was the very last bag in the entire world, I had snagged it from an importer in Germany. We roasted it and it sold out instantly. It was nuts how good it turned out with even our very novice roasting attempts—so much so you can still find Reddit mentions of it on folk's top coffee of the year threads for last year. It was his CM Pink Bourbon with a mossto and red fruits fermentation. I swore I'd buy more if I ever was presented with the opportunity to. Edwin's coffees go extremely fast and are notoriously difficult to source with some of our importer friends giving up on sourcing due to the chaos that follows its arrival. Now a year later, we were presented the opportunity to scoop up some of his coffees. Safe to say we put the Amex to work. Now we are privileged and honored to offer this year's lot of the same coffee we started with, a lot more in tow and maybe a little more than novice roasting skills after some practice. In all seriousness this coffee is a bomb of fruit fun. True red fruits, our industry's collective favorite, and just enough nuance to keep you engaged through the entire bag on any brew method.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEdwin Noreña's approach to carbonic maceration at Campo Hermoso represents exactly what we mean when we talk about the coffees of tomorrow. His dual-stage fermentation process begins with traditional carbonic maceration, where whole cherries are sealed in tanks without oxygen for extended periods, allowing natural enzymes to break down sugars and create those distinct fruit-forward characteristics we're tasting. What sets Edwin apart is his secondary fermentation using mossto—the pulped cherry juice and mucilage—combined with carefully selected red fruit cultures. It's not far fetched to call Edwin the father of fermentation as it's incredibly difficult to find anyone practicing this rare process before his farm. The approach doesn't just enhance the bourbon's natural flavor profile; it creates entirely new taste experiences that wouldn't occur naturally in tandem with the varietal. The variety itself is already prized for its inherent sweetness and complex fruit notes, but Edwin's processing elevates it into something that tastes more like michelin star dessert courses than traditional coffee. The controlled fermentation environment allows specific bacteria strains and yeasts to develop a raspberry cheesecake and elderflower experience while maintaining the clean, structured finish that makes this coffee so approachable without cheese-y over fermentation. It's a perfect example of how forward-thinking producers are using scientific understanding of fermentation to craft specific flavor profiles, turning coffee processing into an art form.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEdwin's work at Campo Hermoso has caught the attention of roasters worldwide, and for good reason. His lots consistently place in competitions and sell out soon after availability. This particular harvest represents months of meticulous work—from hand-selecting only the ripest pink bourbon cherries to carefully monitoring fermentation temperatures and timing. The Quindío region's high altitude and consistent climate provide the perfect backdrop for this level of precision processing. This coffee will go fast and we'll do our best to keep it in stock, but all of this particular lot for Edwin's 2025 harvest has already been spoken for. Don't miss out and be left to read everyone else's top coffees of 2025 with this coffee you should have gotten on the list.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eIncludes QR code to applicable Tasting Guide™\u003c\/strong\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47630173372667,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47630173405435,"sku":null,"price":75.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47630173438203,"sku":null,"price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_4_b48b3e55-0bf3-4cf5-86fd-e25dc8815fea.svg?v=1763759161"},{"product_id":"toffee-apple-christmas-coffee-limited-release","title":"Toffee Apple","description":"\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eToffee Apple New Process \u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2 class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eTasting Like:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eToffee Pudding, Caramel Apples, Banana, Strawberry, Christmas Crack, Sticky and Sweet Dates\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFinca Milán\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Julio Madrid\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Caturra\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eNitro Process\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eRisaralda, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1650masl\u003cbr\u003e\u003cbr\u003e\u003cem\u003e\u003cstrong\u003eDemand for our christmas coffee was so intense we sought out the remaining supply of the green on the market and brought it all home for you. The coffee is the exact same minus the limited edition holiday wrapper but we ensure it's still that stunning coffee you came to enjoy. We're blessed to have this little bit to offer.\u003c\/strong\u003e\u003c\/em\u003e\u003cbr\u003e\u003cbr\u003eChristmas coffees from most roasters suck. Seriously. Cheap blends of hodge podge coffees that didn't sell well during the year then to be marked up with a holiday image background off Canva. BOO. That's lame. (all love to canva though). In all seriousness we're changing the game by offering a quintessential Promethium Coffee actually interesting enthusiast-centric offering. A freshly arrived Nitro Fermentation from the nitro master himself: Julio Madrid. Our coffee from him we're dubbing \"Toffee Apple\" - she's a holiday forward coffee bursting with life, nuance and extremely engaging flavors that make other coffees look boring-exactly what we're becoming known for at Promethium. When I first cupped this lot, those toffee pudding and caramel apple notes hit immediately, but what kept me coming back was a inherent complexity underneath. This isn't some gimmicky holiday blend this is serious enthusiast coffee that's vibrant and full of life, the kinds of coffee we're becoming known for at Promethium. \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eJulio operates as both a craftsman and scientist at his two hundred fifty-hectare family estate, Finca Milán, which has been cultivating coffee for over forty years. Working alongside his processing partner Andres Julio Quiceno, Julio has become legendary in our specialty circles for his nitro fermentation innovations - techniques that recently earned second place at the 2023 World Barista Championships. The nitro process itself reads like something from a coffee lab, ;) , it's first fully ripe cherries undergoing a process called \"embryonic stress\". Basically the temperature is manipulated up and down to twelve degrees Celsius, activating the seed's metabolic processes. After this takes place the coffee is depulped and the beans enter a sealed bioreactor where they're inoculated with select cultures, fruits and a nitrogen injection. This creates an oxygen-free environment allowing specific microorganisms to work their fermentation magic. Throughout six days the temperature, pH, and sweetness levels are monitored obsessively against Julio's past fermentations to time the development perfectly. \u003cbr\u003eWhat makes the approach even more fascinating is the scientific backing behind it. His daughter Maria Antonia, a biologist, researches the organoleptic impacts of different microbial cultures, helping refine these processes with actual data rather than just intuition - which is where we get this new \"toffee\" process.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eA bit more about location:\u003cbr\u003eRisaralda sits at the heart of Colombia's UNESCO World Heritage Coffee Triangle, blessed with volcanic soils and the unique advantage of receiving both Pacific and Caribbean breezes that create microclimates found nowhere else in Colombian coffee regions. Located strategically between Quindío and Caldas, Risaralda coffees carry the best characteristics of both neighboring regions while maintaining their own distinct personality, typically showcasing balanced medium body and acidity with pronounced herbal undertones and bright fruity notes. The department's average altitude of fifteen hundred meters, combined with temperature ranges from eighteen to twenty eight degrees Celsius year round, provides ideal conditions for the slow cherry maturation that develops the complex sugars and flavor compounds we taste in exceptional lots like this one. Julio's farm specifically benefits from being positioned in the central Andes where volcanic ash has enriched soils for centuries, creating the perfect foundation for producing coffees that push the boundaries of what's possible through innovative processing. This is exactly the kind of forward thinking approach that defines the coffee of tomorrow and deserves a spot in your stockings. \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eRecommended Music to accompany brewing: The Order of Death, by Public Image Ltd.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47659142742267,"sku":null,"price":31.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47659142775035,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47822480015611,"sku":null,"price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_1_9e668a0b-a515-4ffb-8400-0c9d2d5f835c.svg?v=1767582827"},{"product_id":"strawberry-cake","title":"Strawberry Cake","description":"\u003ch2 class=\"whitespace-normal break-words\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eSuper Sweet Strawberry, Chantilly Cake, Perfume Florality, Red Fruits, Port Wine Acidity, Clean\u003c\/span\u003e\n\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFarm: \u003cmeta charset=\"utf-8\"\u003eCafé Primitivo\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProducers: Ana María\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eVariety: Cattura\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Natural Wine Process\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eOrigin: Quindío, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1450masl\u003cbr\u003e\u003c\/span\u003e\u003cbr\u003eI'm trying to get better at not blind buying green coffee. I've become known to be extremely meticulous about what we buy, however we've been growing so fast (thank you) that sometimes (and my fellow roasters know this feeling) you just gotta do what you can with your friends on the importing side and trust their discretion and take a risk. That's what happened with this Strawberry Cake. I was finally granted access to Edwin Noreña's container to america and while sourcing those I stumbled across this lot which had arrived the same time. I was taken back by Ana María's self produced process in her fermentation. We needed extra coffee so I took an absolute leap of faith, again, not something we typically do. You will be so thankful we did if you try this coffee-she's bursting with the sweetest strawberry impression akin to the juicy strawberry co-ferment, but with a more multi-dimensional experience. It's got a nice cake creamy body and port wine structured acidity. \u003cstrong\u003eWow Wow Wow Wow\u003c\/strong\u003e this coffee took me a couple tries to get right on the roaster but once we got it: she's incredible. \u003cbr\u003eAna, today I salute you. Thank you for this coffee.\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eAna represents everything we love about this new generation of Colombian coffee producers recently making waves. She's a fifth-generation producer who's completely rewiring processing while honoring her family's past farming legacy. Taking over Café Primitivo after her grandfather Primitivo Correal Barrios passed in 2019, Ana has transformed what was once a traditional operation into one of Colombia's most exciting experimental coffee labs. This process in particular, her most famous one called \"Wine process\" is where carefully selected cherries undergo twelve hours of open tank fermentation before being sealed for an intense seventy-two hour anaerobic fermentation to develop complex wine-like characteristics. What makes this particularly fascinating is Ana's methodical approach to experimentation as a certified Q-grader. She meticulously divides the same lots into different timing and temperature protocols, adjusting yeast levels to see how twelve or twenty additional fermentation hours can bump into a new space of taste. Beyond her scientific career, she's also co-founder of the International Women's Coffee Alliance in Colombia, creating opportunities for women throughout the supply chain. I mean talk about bang for your buck. Ana gave us an insane coffee bolstered by her years of experimentation and we get the opportunity to support hundreds of women in a male dominated field-that's pretty freakin dope and valuable. \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eRecommended Music to accompany brewing: i think about you all the time by Deftones\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eIncludes QR code to applicable Tasting Guide™\u003c\/strong\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47694865826043,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47694865858811,"sku":null,"price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_5_e2cba3d6-6385-4633-aebd-481692ce59a8.svg?v=1763758880"},{"product_id":"honey-blossom","title":"Honey Blossom","description":"\u003cdiv\u003e\n\u003cdiv class=\"grid-cols-1 grid gap-2.5 [\u0026amp;_\u0026gt;_*]:min-w-0\"\u003e\n\u003ch2 class=\"whitespace-normal break-words\"\u003eTasting Like: Lavender, Honeysuckle, Creamy Earl Grey, Fruity Pebbles, Bergamot, Agave Syrup, Light + Gentle\u003c\/h2\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"grid-cols-1 grid gap-2.5 [\u0026amp;_\u0026gt;_*]:min-w-0\"\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eFarm: Campo Hermoso \u003cbr\u003eProducer: Edwin Noreña\u003cbr\u003eVariety: Yellow Bourbon \u003cbr\u003eProcess: Carbonic Macerated Honey Process\u003cbr\u003eOrigin: Quindío, Colombia Altitude: 1650masl\u003cbr\u003e\u003cem\u003eNote: This coffee benefits from additional 1-2 weeks rest\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"grid-cols-1 grid gap-2.5 [\u0026amp;_\u0026gt;_*]:min-w-0\"\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThe other year, before Promethium was public knowledge, we got the pleasure to meet a gentleman by chance whom we had bought this coffee from. He had just come off an incredible United States Brewers Cup Championship performance-this was the coffee he used. We were so floored by the coffee we bought pretty much the remainder of their supply and we cherished it all four seasons that year. We never forgot about it. When we got the chance to get access to Edwin Noreña's container of fresh crop to America, this year's harvest of this coffee was on it and I made the connection. We snagged as much as we could afford and like a kid counting down the days to his birthday, I was so giddy to get this coffee in. When it arrived I jumped up and ran to check it out. Green coffee, typically, not always \u003cem\u003ebut typically\u003c\/em\u003e, smells the same before you roast it. However, truly special lots have light distinct aromas, and to my expectations, this lot smelled exactly how it brews, bright honeysuckle and lavender with a distinct creamy sweetness. A special coffee, introduced to us by a now dear friend, offered now to you-a true enthusiast of tomorrow's coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdiv class=\"grid-cols-1 grid gap-2.5 [\u0026amp;_\u0026gt;_*]:min-w-0\"\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eEdwin Noreña needs no Promethium explanation at this point but here it is anyways. He operates as both a scientist and basically artist at his fifteen-hectare laboratory known as Campo Hermoso, near Quindío's capital of Armenia. A fourth-generation coffee farmer with an agro-industrial engineering background and graduate studies in biotechnology, Edwin has earned his nickname \"El Alquimista\"-the Alchemist. Likely from his relentless pursuit of fermentation mastery. What sets him apart in Colombia's specialty scene is his methodical approach to variety selection paired with precise processing techniques-he doesn't just experiment to experiment, but rather designs his processing to unlock the most surprising and memorable flavors scientifically and naturally possible. His carbonic macerated honey process represents fermentation peak: Yellow Bourbon varietal  harvested above twenty-three brix goes through initial water soaking before being sealed in tanks for a \u003cem\u003eninety-six hour\u003c\/em\u003e carbonic maceration where naturally occurring CO2 creates the perfect anaerobic environment. Afterwards, the retaining forty-five percent mucilage covered beans enter a secondary forty-eight hour anaerobic fermentation with mossto recirculation every twenty-four hours. The containers become naturally packed with specific yeasts and bacteria that create these \u003cem\u003eethereal\u003c\/em\u003e floral notes. The twenty-four day sun-drying process on raised African beds, followed by eight days of controlled warehouse humidity stabilization, locks in these flavor compounds through the entire movement and roasting process. Edwin's reputation of course extends far beyond his farm-he's Q-grader certified, Cup of Excellence judge, and his coffees, especially this one, are commonly found on barista competition stages worldwide.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003ch2 class=\"whitespace-normal break-words\"\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Music to accompany brewing: Pearls by Sade\u003c\/span\u003e\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eIncludes QR code to applicable Tasting Guide™\u003c\/strong\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47694927200507,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47694927233275,"sku":null,"price":85.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_3_477cfa62-54d1-445c-b647-d6a8f3b0bc76.svg?v=1763758852"},{"product_id":"banana-split","title":"Banana Split","description":"\u003ch4 class=\"p1\"\u003e\n\u003cb\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003e\u003cb\u003eNote: Coffee is unlike any we have ever had before. Period. In the words of Lem Butler, former USBC Champion and WBC finalist, straight up Banana Laffy Taffy. This coffee is mind warping.\u003c\/b\u003e\u003c\/b\u003e\n\u003c\/h4\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBanana Laffy Taffy, Krispy Kreme Donut, Strawberry, Otherworldly, Bubblegum, Tres Leches, Insane\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEl Vergel Estate\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMixed\u003c\/span\u003e\u003cbr\u003eVariety: Pink Bourbon\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAerobic + Banana Fermentation\u003c\/span\u003e\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eHuila, Colombia, \u003c\/span\u003e\u003cbr\u003eAltitude: 1700masl\u003cbr\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47719674020091,"sku":"12","price":32.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47719674052859,"sku":"10","price":95.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47719674085627,"sku":"11","price":170.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_6_8b4b70fe-342b-44a2-bddd-d759d20ddcf3.svg?v=1763759703"},{"product_id":"luna-super-gesha","title":"Luna Super Gesha *Limited Release*","description":"\u003ch4 class=\"p1\"\u003e\n\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003e\u003cb\u003e\u003cb\u003eNote: We have never had a coffee like this before. Insane experimentation \u003c\/b\u003e\u003c\/b\u003e\n\u003c\/h4\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: Blueberry Waffles, Green Matcha Latte, Juicy Sweet Limes, Tangerine, Tea Like, Plum Sauce, Purple and Red Fruits With Extra Rest, White Grapes, Layered Extreme Complexity, Super Honeysuckle\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: Finca El Paraiso \u003cbr\u003eProducers: Diego Bermudez\u003cbr\u003eVariety: Gesha\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDual Stage Fermentation, Dual Stage Thermal Shock, Dual Stage Ionic Pulse Hydration \u003c\/span\u003e\u003cbr\u003eOrigin: Cauca\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Colombia, \u003c\/span\u003e\u003cbr\u003eAltitude: 2000masl\u003cbr\u003e\u003cbr\u003eAh yes the obligatory new hyper-niche-roaster processing experiment - every roaster does one but none have done one with such an already complex crop. Well that's what you get for trying to be the best I guess, straight madness. Let's face the obvious, I'm trying to compare this to Black \u0026amp; White's birthday coffee last year: The House That Gesha Built. It was gesha nuance-maxxing and if you loved that level of detailed and exploratory layered flavors, well you'll love everything we have, but of course you'd especially love this coffee. This is easily the most limited release we have ever done, no serious there's single digits of boxes of this stuff lmao. It's extremely costly let me explain why. \u003cbr\u003e\u003cbr\u003eIt starts with an industry leading crop, Finca El Paraiso Gesha Luna, an already two stage processed coffee - first a duel stage yeast inoculation fermentation in sealed vats, to be followed with a duel thermal shock washing process where the temp is spiked then dropped. Few people have a firm grasp on what actually happens here: basically in short, it opens with heat and closes in cooling, the physical cell walls of the beans themselves to absorb or seal in any bacterial activity happening in the interior of the cell walls. Whew that's a mouthful. It's sort of odd but the best way to comprehend it is to think how your facial pores open with the steam from your shower then close after you get out and cool off - you're basically thermal shocking your face (small what should not be a disclaimer here: take care of your skin, especially around your face-we should all agree that's a healthy practice here. We as humans are all \u003cem\u003einherently\u003c\/em\u003e beautiful creatures we should strive to honor that). Okay soap box aside (who knew a roaster would be offering skincare opinions in the big '25?) this yields a notoriously fantastic and in demand (aka expensive) crop - but this is a \"tri-processed\" coffee we said, let's talk about stage three. \u003cbr\u003e\u003cbr\u003eIonic hydration. Huh? New process new technique. Spoiler alert, \u003cem\u003ethis is a rehydrating experiment\u003c\/em\u003e. We first take the Luna lot we received earlier this year (shoutout to Julian) that Bryan forgot to seal (bad boy bryan) and we place it through a short two stage rehydration. Why? Well we could have just straight up ripped it on the roaster and would it have been fine? Sure, it would have tasted like any other Luna lot on the market. But that's lame. Who wants to be just like any other roaster? That's not why you buy from us. I have a firm belief in maximizing every dollar you spend with us, so anything we can do to improve your investment into your coffee, we're there. \u003cmeta charset=\"utf-8\"\u003eOur process for hydrating is unique to our research and experimentation. We opt for a slight thermal manipulation of proprietary rehydrating water. This is because this particular lot's cell walls are only losing moisture at the surface level, so they only need a slight jumpstart, like a car battery, if you would. We have a temperature controlled ionic water bath, using a quad-stage filtered water base, the entire lot is placed in the bath and the temperature is gently raised on the first phase to slowly open the surface level of cell walls, then lowered on the second. The ionic pulsing happens in the high temp water to break down the water molecules into smaller bits to squeeze in between the tighter cell walls of the beans even if they're already opened. This process ensures the beans capture as much moisture as possible without penetrating the core too deeply to prevent water-logging the beans or altering the original processing. Lastly we finish with a covered shade dry, meaning a cloth cover and drying in the dark room until our desired moisture percentage is achieved. It truly is like jumpstarting your car. Let's get to the part we all care about most, what does this science mumbo jumbo mean for you? It means you get an insanely complex and wonderfully nuanced and vibrant cup. You get the soft and iconic luna gesha florals, sweet blueberry waffles but with a load of other layered in impressions. Think Luna Gesha on steroids - a \"super\" luna gesha. Eh, see what we did there??\u003cbr\u003eIf you're adventurous and care about the future of specialty coffee, you can't miss this drop. \u003cbr\u003eNote: due to the unique success of our proprietary rehydrating process, we have filed a provisional patent with the USPTO to take this methodology to further places. We are hoping on releasing more coffees with this processing. \u003cbr\u003e\u003cbr\u003eComes with applicable Tasting Guide™\u003cbr\u003eRecommended song to brew with: smezir_2 - Slowed \u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47739336360187,"sku":"0","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_1_83d569e5-5190-4669-bd72-d347cbf7bbf8.svg?v=1764446287"},{"product_id":"melon-crush","title":"Meloncrush","description":"\u003ch3 class=\"p1\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eWatermelon Candy, Raspberry Acidity, Verdant, Kool-Aid, Bubblegum, Tingly Citric Acidity, Airy + Refreshingly Unique\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEl Vergel Estate\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMixed\u003c\/span\u003e\u003cbr\u003eVariety: Field Blend\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eExtended Fermentation, Watermelon Co-Ferment\u003c\/span\u003e\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTolima, Colombia, \u003c\/span\u003e\u003cbr\u003eAltitude: 1750masl\u003cbr\u003e\u003cbr\u003eWatermelon Co-Ferments. Ah yes. It had to happen. Who doesn't love one? Well nobody of course but we especially have an love for this coffee for not just being a straight co-ferment but in particular having bit more nuance than that. I mean you're buying from Promethium, it has to be unique, right? It's the only thing we source. Someone recently accused us of selling things because of the hype on Reddit (of course it was reddit) - it's definitely not because we offer the coffee of tomorrow that's incredible niche and well curated, roasted and prepared. So if you're into proving people wrong and down to get a lil freaky, this coffee might just be for you. Actually it's definitely for you. (In all seriousness we love you Reddit, you've historically been incredibly kind to us). \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLet's talk about what makes this watermelon sitch special:\u003cbr\u003eEl Vergel Estate has one of this industry's greatest comeback stories, run by the Bayter family, primarily the two brothers Elias and Shady alongside their mother Martha. Their farm, originally an avocado farm in 1995, transformed into a Colombian coffee powerhouse after disease crashed avocado prices in the mid 2000's. The Elias family was forced to pivot to coffee cultivation between 2009 and 2010 as a result. Rather than this be a setback, the Bayters embraced it as an opportunity to evolutionize their local Colombian coffee producing. Today, El Vergel spans multiple varieties across twenty-eight different cultivars and holds the distinction of being the first farm in Colombia to develop KOJI fermentation processes, a technique borrowed from Japanese sake production that's completely changed coffee fermentation forever. Not enough people know this, without Koji fermentation, there's a case to be made this coffee and others of your favorites won't currently exist. Their watermelon co-fermentation process here involves a selection of peak-ripe cherries to undergo an extended fermentation alongside fresh watermelon fruit in a controlled anaerobic environment. It allows the natural sugars and organic acids from the watermelon to interact with the coffee's cellular structure during fermentation. This is a long fermentation too, typically over a week-on paper it's the longest watermelon co-ferment we can find. El Vergel is located on the slopes of the Nevado del Ruiz volcano in Tolima, where \u003cmeta charset=\"utf-8\"\u003eElias and Shady say they benefit most from the naturally super nutrient-dense volcanic soils and microclimates. This original setting is what makes this experimental extended watermelon process possible while maintaining a clean, focused and vartatial focused cup experience.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRecommended Music to accompany brewing: Celestica by Crystal Castles\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47752697872635,"sku":"12","price":31.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47752697905403,"sku":"10","price":82.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47752697938171,"sku":"11","price":160.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Upcoming_Coffee_3_eacc1298-5dc7-4d61-84a5-ec444707f9e9.svg?v=1765047586"},{"product_id":"cocktail-hour","title":"Cocktail Hour","description":"\u003ch1 class=\"p1\"\u003e\u003cb\u003eSold out\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: Super Super \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBoozey, Old Fashion, Orangette Slices, Oak Barrel, Red Plums, Cherry Cola, Ombligon Like Body, Super Funky + Experimental\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: Torch Coffee\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMarty Pollack\u003c\/span\u003e\u003cbr\u003eVariety: Catimor\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBlack Sheep Double Fermentation\u003c\/span\u003e\u003cbr\u003eOrigin: Yunnan\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, China\u003c\/span\u003e\u003cbr\u003eAltitude: 1550masl\u003cbr\u003e\u003cbr\u003eFreaky. Super freaky actually. You've gotta be willing to venture to the unknown with this coffee. It's wildly popular and insanely hard to get but especially amongst those with the most curious of minds and palates. Red fruits overdrive, boozemaxxing, and a surprisingly pleasant cherry cola impression scream on this coffee. It's a black sheep of experimental coffees out currently and with your first sip you'll definitely get why. We've been chasing this lot for months - literally had it on our wish list since we first tasted it late 2024. When we finally confirmed we could secure a small allocation, we didn't hesitate. Fair warning however: this coffee will polarize more than us putting pineapples on pizza(yes it's good, go argue with a wall). You'll either be completely obsessed or kind of confused, and honestly, I'm ready for either reaction. Those who get it though understand. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBasically to know you have to have some additional context. The \"Black Sheep\" process represents one of the most extreme experimental approaches to coffee fermentation currently being practiced anywhere on planet earth. Developed by American coffee educator Martin Pollack and his team at Torch Coffee Labs in Pu'er, Yunnan. Pollack, who founded Torch in 2015 after falling in love with Yunnan's coffee potential, serves as both Business Director and certified Q Grader Instructor, running coffee education and certification programs throughout Asia while maintaining decade-long relationships with local producers \u003cem\u003eand \u003c\/em\u003erunning Torch. His Black Sheep method involves an initial thirty-day anaerobic fermentation where Catimor cherries are sealed in tanks without oxygen, allowing wild yeasts and bacteria to create intense flavor compounds. After this extended fermentation, the cherries are partially dried to exactly thirty-five percent moisture content-the most critical step that concentrates the fermentation byproducts while preparing the beans for another phase of processing. The coffee then undergoes an additional sealed twenty-day long fermentation period, creating layers of complexity that would be impossible with anything but this odd processing. Finally, the beans are dried to twelve percent moisture content and carefully monitored throughout to prevent over-fermentation. This double anaerobic approach creates the intense boozy, oak barrel characteristics when done on the catimor varietal. Torch's approach reflects a encouraging commitment to education-driven experimentation. Every wild process they develop teaches both farmers and you + I something new about fermentation science and flavor development. That's the coffee of tomorrow I believe.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFurther research for you about the region:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eYunnan Province is a region historically famous for thousand-year-old tea trees that has quietly become China's coffee powerhouse, producing ninety-eight percent of the country's \u003cem\u003edrinkable\u003c\/em\u003e coffee across some 120,000 hectares of mountainous terrain. Located in southwestern China bordering Myanmar, Laos, and Vietnam, Yunnan's unique terroir combines high-altitude growing conditions between 1200-2000 meters with volcanic soils enriched by centuries of tea cultivation, creating a distinctive \"tea-like\" influence in the coffee that's unlike anywhere else in the world. While coffee first arrived in Yunnan in the late nineteenth century through French missionaries, serious specialty coffee development only began around 2010 when pioneers like Pollack recognized the region's potential for producing world-class Arabica. The Catimor variety dominates production due to its resilience against coffee leaf rust and ability to thrive at Yunnan's relatively high latitudes, where dramatic day-night temperature swings allow for slow cherry development and exceptional flavor concentration. What makes Yunnan particularly exciting for the future of specialty coffee is its combination of government support for quality improvement, rapid domestic coffee consumption growth, and a new generation of producers committed to experimental processing methods. This is exactly the kind of forward-thinking coffee cultivation that defines tomorrow's specialty landscape: rooted in traditional agricultural wisdom but unafraid to break every rule in pursuit of extraordinary flavor and experiences. Fire.  \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRecommended Music to accompany brewing: Batphone by Arctic Monkeys \u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47752724906235,"sku":"12","price":27.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47752724939003,"sku":"10","price":74.0,"currency_code":"USD","in_stock":false},{"title":"5lb","offer_id":47752724971771,"sku":"11","price":130.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_1_67560f80-0f1b-4d97-9731-87394ab91efd.svg?v=1768139888"},{"product_id":"valentine-limited-release","title":"Valentine *Limited Release*","description":"\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003e\u003cem\u003eLimited Release For Valentine's Day\u003c\/em\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch1 class=\"p1\"\u003e\u003cb\u003eSold out\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch2 class=\"whitespace-normal break-words\"\u003e\n\u003cstrong\u003eTasting Like:\u003c\/strong\u003e Strawberry + Cream, Chocolate Covered Strawberries, Raspberry Bon Bons, Lavender, Lemongrass\u003c\/h2\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eEl Vergel Estate\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Collective\u003cbr\u003e\u003cstrong\u003eVariety:\u003c\/strong\u003e Bourbon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Strawberry Co-Ferment, Natural\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Huila, Colombia\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1900masl\u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eValentine's Day is so special and brings out the best in couples but also individuals. Arguably it's one of the quietest days in global history, but especially in Raleigh. Everyone rushes through the work day to later pack into restaurants and movie theaters. A few years ago I got married and every valentines day my wife obsesses over chocolate covered strawberries, a valentine's day staple. Well around that same time we got married, Black \u0026amp; White Coffee Roasters, our local contemporaries, released Chocolate Covered Strawberries, their holiday release for that year. It was a smash hit, one both my wife and I adored, as well as our local enthusiast community. The coffee lingered in my mind ever since - and I always believed there was a bit of margin for giving that coffee a kiss further of dimension - which we have, I believe, done here. The holiday is so special and it mandates an equally special coffee. \u003cbr\u003eThis is of course El Vergel Estate's beloved strawberry coferment that we've blended with a super complex natural Colombian we've been saving from a coffee farm local to El Vergel, for a nuanced take on Chocolate Covered Strawberries, roasted to Promethium's increasingly beloved roasting style. \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003eThis coffee has \u003cem\u003ecomplexity\u003c\/em\u003e - not so much from it being two lots in one, but the the individual lots themselves. El Vergel's strawberry co-ferment is one of the industry's most complex takes, while this natural Colombian bourbon is a floral complexity bomb we've been saving for a rainy day. The marriage is a beautiful one, just like mine to my wife - something I'm incredible humbled and blessed to say - I don't deserve her - nor do I deserve you as a patron, thank you + happy valentines day. \u003cbr\u003eWith love, \u003cbr\u003eB\u003cbr\u003e\u003cbr\u003e200g\u003cbr\u003ePink silk ribbon box wrap included complimentary. \u003c\/p\u003e\n\u003cp class=\"whitespace-normal break-words\"\u003e\u003cstrong\u003eIncludes QR code to applicable Tasting Guide™\u003c\/strong\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47888895836411,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47888895869179,"sku":null,"price":75.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_1_6073d908-9ffb-44f3-9751-a674108f607a.svg?v=1769264908"},{"product_id":"berry-blast","title":"Berry Blast","description":"\u003ch3 class=\"p1\"\u003eTasting Like: \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBlueberries, Raspberries, Blackberries, Boozy Cherry Limeade, Orangettes, Fruit Cake, Subtle Strawberry\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eASOCANAFI\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCollective\u003c\/span\u003e\u003cbr\u003eVariety: Field Blend\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eNatural\u003c\/span\u003e\u003cbr\u003eOrigin: Tolima\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 2000masl\u003cbr\u003e\u003cbr\u003e\u003cem\u003eNote: Despite being a more rounded roast, this coffee needs an additional 3-6 days of rest on top of your standard rest time before consuming. We highly recommend 3.5-4 weeks, closer to 4 for this particular coffee, of rest before first brew. \u003c\/em\u003e\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNow, time for something entirely different - a plain jane natural process. What?? Yes, you read that right - a natural process, done well, naturally. Yes believe it or not for you Scott Rao purists and sometimes closed minded folks (we still love you and yes you still belong in this industry. we're glad you're here-truly), we can appreciate the big three in traditional coffee processing sometimes. This coffee was one of the first coffees we ever launched at Promethium and we brought it back with this year's harvest straight from Colombia. We did it because we love it. She's a blast of fruits, we really should have called it fruit basket (that's crazy foreshadowing). However it's getting rightfully dubbed berry blast because berries of all shades, shapes and acidity types shine through our cups everywhere in every way. I've learned in life sometimes the most innovative thing you can do is execute something traditional with an absolute precision, and that's exactly what the young leaders of ASOCANAFI have accomplished here - with a touch of our roasting work of course ;)\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eASOCANAFI represents one of coffee's most inspiring comeback stories we've read into. It's a private association founded in 2011 by local Nasa We'sx residents in Tolima as both an agricultural cooperative and preservation movement. What connects this coffee to the group is this coffee was led by a dynamic group of young Nasa We'sx professionals who playfully call themselves \"Yuppies\"(short for Young Professional People) committed to reconnecting with their historic land while revitalizing their community's coffee heritage after decades of armed conflict that displaced many traditional practices + peoples. These emerging youthful leaders manage over one hundred seventy producer families across small two-to-four hectare plots that function as protected indigenous territories, with more than six thousand shade trees per hectare making them guardians of one of Colombia's largest nature reserves. This field blend of Castillo, Colombia, Caturra, Typica, and Bourbon varieties, all from the Yuppie farms, creates complexity that would be impossible with a single variety, each contributing different fruit characteristics that merge into a blasting symphony of berry impressions we're enjoying.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bit more about the region:\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Planadas municipality of southern Tolima where ASOCANAFI operates sits in one of Colombia's most transformation regions - an area that has evolved from being affected by armed conflict to becoming a powerhouse of peace-building through coffee. Located at the foothills of the Nevado del Huila volcano, the fourth tallest mountain in Colombia, this region benefits from incredibly fertile volcanic soils, high altitudes reaching 2000 meters, and the unique microclimate created by glacier-fed watersheds. What makes Tolima particularly significant for coffee production is its position spanning the Magdalena River valley with slopes from both the eastern and central Andes cordilleras, creating diverse microclimates that allow for year-round harvesting cycles and exceptional cup quality. The region's commitment to organic farming and Fair Trade practices has made it a leader in sustainable coffee production, with indigenous communities like the Nasa We'sx serving as environmental stewards who prove that the highest quality coffee comes from respecting both the land and the people who cultivate it. This is exactly the kind of forward-thinking approach that defines the coffee of tomorrow.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRecommended Music to accompany brewing: Tie That Binds by Drake\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":47906179219707,"sku":"12","price":30.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":47906179252475,"sku":"10","price":80.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_2_35c96800-7fda-4d25-898e-b4bbc6a97fd5.svg?v=1769728722"},{"product_id":"pink-power","title":"Pink Power II","description":"\u003ch2 class=\"p1\"\u003e\u003cb\u003eThis is a do-over of a previous profile, much better and restocking one last time June 8th at 10a EST\u003c\/b\u003e\u003c\/h2\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like:\u003c\/h3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch3 class=\"p1\"\u003e\n\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eStrawberry Mallows, Blueberries, Complex\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e Florality, Sweet Moscato, Riesling Body, Brown Butter Maple Syrup On Chocolate Waffles, Praeline, Classic Sudan Rume Rich Complexity - only opens with 2-4 weeks rest\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm:\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eFinca Milán\u003c\/span\u003e\u003cbr\u003eProducers:\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eJulio Madrid\u003c\/span\u003e\u003cbr\u003eVariety: Sudan Rume\u003cbr\u003eProcess:\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAerobic Fermentation\u003c\/span\u003e\u003cbr\u003eOrigin:\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eRisaralda\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 1800masl\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This is a completely rebuilt profile and roasting technique of this coffee. If you've had this before, and did not receive your complimentary promo code, please reach out to us at concierge@promethiumcoffee.com with a copy of your previous order so we can dispatch a new box with this much improved profile to you \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDo you remember your first Sudan Rume? If you have tried it, you likely do. I had my first ever Sudan Rume years ago from a nordic roaster and it's iconic complexity FLOORED me. Your experience was likely (hopefully) similar to mine. The Sudan Rume varietal is notoriously difficult to grow and it yields only so many cherries per tree that the difficulty to procure, nurture and protect outweighs any results. The best way to put it is this: crops like the Sudan Rume is akin to owning a ferrari - the upkeep and insurance is insane, leaving most to opt for an easier supercar that makes for guiltless driving. But let's face it, that ferrari red is forever enticingly iconic and those who can stomach the efforts of ownership get to partake in the sweet italian reward that is raw exhaust vocals dialed in across generations. It's exclusivity at its best. That's the Sudan Rume varietal. The farmers who can handle the extra efforts on top of the already extremely demanding tasks of growing multiple varieties get to experience the reward of their efforts through a crop that is more akin to a Raphael painting in their cups than a mere liquid. This Sudan Rume holds that renaissance level complexity and nuance that Raphael's strokes are beloved for. We're talking layers of flavors, not just notes or markers, \"journeys\" if you want to get real marketing-y. This particular lot comes from the hands of Mr Julio Cesar Madrid Tisnés, a third-generation coffee producer who's made it on the offer lists of dozens of premier roasters and our own dozens of times. His life's work to cultivate the impossible varietals that most farmers wouldn't dare attempt enables us as patrons and enthusiasts to be spoiled with a supercar coffee. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eJulio owns two main farms with his processing expert, Andres, and his daughter Maria (who's mostly responsible for developing their more recent innovative fermentation protocols). They have been been cultivating their Sudan Rume for over a decade, mastering the precise care the temperamental variety demands. Sudan Rume traces its genetics directly to the wild raw coffee forests of the Boma Plateau in South Sudan, discovered in the 1940's near the Ethiopian border in what's considered the birthplace of Coffea Arabica. This pure heirloom variety dates back before both Bourbon and Typica, making it one of the most genetically intact representations of wild coffee still in modern cultivation today. The variety is characterized by copper-colored leaves, elongated cherries, and an extremely low yield that makes commercial cultivation nearly impossible - yet its extraordinary cup quality has made it legendary among coffee professionals, serving as the parent variety for the recently famous SL-28. Julio's + Andre's aerobic fermentation approach allows this lot to develop its signature complexity through controlled exposure to oxygen during processing, highlighting the variety's inherent tea-like qualities and layered florality while maintaining the clean, bright characteristics that make Sudan Rume so distinctively different from typical lux Colombian coffees. The result is a coffee that tastes like a unique blend of Ethiopian and Yemeni coffees. It's sweet and fruity with a super complex ancient world depth making us wish we could time travel back to OG coffee harvest days before boxes and biodegradable bags. But as far as time traveling goes, this Sudan Rume is as close as possible to the real thing - thank you Julio. \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bonus note on terroir: \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eRisaralda is one of the crown jewel's of the Colombia Coffee Triangle and a UNESCO World Heritage region recognized not just for its exceptional coffee but for its sustainable agricultural practices. Located in the central cordillera of the Andes between 1300-2100 meters elevation, Risaralda benefits from young volcanic soils rich in igneous rock and volcanic ash that create ideal conditions for cultivating rare varieties like Sudan Rume - basically Panama but in Colombia. The region also experiences stark temperature differences between day and night effectively slowing cherry development and concentrating natural flavor compounds. The area hosts over twenty thousand small coffee farms representing a shared mindset of quality over quantity. More storied producers like Madrid are leading a movement in cultivating ultra-rare varietals that command premium prices in European markets. Often you'll see coffees releasing at fifty euros per half pound for exceptional Sudan Rume lots and geishas. This is exactly the kind of terroir-driven, small-batch coffee production that defines tomorrow's specialty landscape and our coffee sourcing practices. Coffee rooted in volcanic soil and traditional knowledge for some well grown crop, but then dedicated to pushing the absolute limits of what that baseline can become.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eBonus Note\u003cstrong\u003e:\u003c\/strong\u003e Like all of our coffees, this coffee benefits extended rest. Not a deal breaker but it opens up this super light roast a ton. The varatial has become one of the most in demand varietals in the last 5 years with them being priced beyond most modern Geshas due to their low harvest frequency + difficulty to grow\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e Drum N Bass by J.Cole\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48296019067131,"sku":"12","price":30.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48296019099899,"sku":"10","price":125.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_1_a7834bcc-2db2-4747-b259-8a0456a4c514.svg?v=1779286113"},{"product_id":"citrus-sonic","title":"Citrus Sonic","description":"\u003ch3 class=\"p1\"\u003eTasting Like: Sonic Drive Thru Cherry Limeade, Red Gatorade, Orange Wine Acidity, Shortbread Cookie, Pink Acidity, Intense Red Fruits\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: La Terraza\u003cmeta charset=\"utf-8\"\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWbeimar Lasso\u003c\/span\u003e\u003cbr\u003eVariety: Pink Bourbon \u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDual Stage Fermentation + Maceration Pink Bourbon\u003c\/span\u003e\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHuila\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 1950masl\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This coffee, like all of our offerings, can use additional rest. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eClearly there's a lot of nostalgia for warmer weather happening at Promethium with what we've been sourcing as of late. And yes, before you say anything, we know this is \u003cem\u003eyet another\u003c\/em\u003e Colombian coffee (haha guess what our favorite origin is....). Of course with our luck some of the best Colombian's for the 2026 harvest begin to touch down right as we're starting to get some origin variance (Panama coming soon?!) but this coffee is too good to pass up on releasing to you all. Summer's in Wake County, where I've lived a predominant season of my life, is bolstered by windows down and Sonic Drive Thru runs in warm weather - iykyk. A mainstay of their menu (and underrated imo) is their Cherry Limeade which is 1000% likely primarily artificial flavoring and lime slices and you know what? Hell yeah haha. In my curated michelin star dominated, ethical storied sourcing oriented, moodboard making world I am living in, some artificial just plain ole stupid fun is so refreshing sometines. And while there's nothing artificial about the magic of this pink bourbon, it's got that wild reckless fun factor that can be so refreshing in an industry still dominated by Gesha headlines and washed coffee oldheads. Sometimes the most innovative thing you can do is capture pure joy in a cup, and that's exactly what Wbeimar Lasso has accomplished with this ridiculously fun Pink Bourbon that tastes like childhood summers distilled into coffee form. Goodness, we are so privileged to be enthusiasts in this industry aren't we? \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eWbeimar Lasso and his partner Juliana are another piece of the Colombian coffee innovation movement through their family op'd farm La Terraza. Here they've been perfecting their Pink Bourbon cultivation since this mysterious variety first appeared on their farm. In a country with borderline celebrities in their industry, Wbeimbar may not be as big of a name, but we intentionally chase his work \u003cmeta charset=\"utf-8\"\u003econsistently on this varietal in particular. Working through their processing side of the farm, Terra Coffee SAS, which manages producer partnerships across Huila and Nariño, Lasso has become one of the most respected names in experimental processing in the area, developing techniques that have earned recognition at multiple Cup of Excellence competitions year over year. \u003cbr\u003eThis dual stage fermentation and maceration process in particular begins with hand-picked pink cherries being macerated in sealed fermentation tanks for twenty-four hours, allowing natural enzymes to break down fruit sugars while wild yeasts begin their natural work. The coffee then undergoes a second controlled fermentation stage for forty eight hours before being moved to built drying beds where the farms high-altitude setting provides the cool temperatures and dramatic day-night temperature swings necessary to extend drying into a slow process that preserves the variety's signature bright acidity and complex fruit characteristics from the long fermentation. The result captures Pink Bourbon's legendary versatility and sort of maximizes it in a way 2023 World Barista Champion, Boram Um, did but instead highlighting the farm's processing technique distilling the pink hued cherries into liquid citrus light.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bit more about Huila:\u003cbr\u003e\u003cspan\u003eHuila isn't just Colombia's top coffee-producing department - it's home to nearly 100,000 family farms covering over 350,000 acres of some of the most privileged coffee-growing conditions on earth. Positioned where the Central and Eastern Andes converge, this volcanic landscape provides incredibly fertile soils rich in organic matter, optimal water availability, and the perfect balance of temperature and solar radiation for cultivating exceptional arabica. What sets Huila producers apart is their pioneering spirit when it comes to processing innovation and quality consciousness. These farmers were among the first to embrace new fermentation techniques and experimental processing methods, which is why we consistently see Cup of Excellence winners emerging from this region. The department represents 18% of Colombian production, and coffees from here are always in very high demand for their remarkable balance of acidity and sweetness. When we source from Huila, we know we're getting coffee from farmers who treat every harvest as an opportunity for excellence - exactly the kind of forward-thinking approach that defines the coffee of tomorrow. In short, bangers only. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e Tu es á moi by The Limiñanas\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48296039186683,"sku":"12","price":30.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48296039219451,"sku":"10","price":105.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_3_1ae9a642-8afa-48eb-9765-e36c3925a49e.svg?v=1771786628"},{"product_id":"asd-super-sidra","title":"ASD Super Sidra","description":"\u003ch1 class=\"p1\"\u003e\u003cb\u003eNew experimental project releasing 3\/6 10am EST\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePawpaws, Rose, Melons, Pistachio Mangosteen, Rum, Citric Acidity, Tropical\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Mango Sticky Rice, Watercress, Cleaner Than Most Processed Coffees\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCADEFIHUILA\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eMixed\u003c\/span\u003e\u003cbr\u003eVariety: Sidra\u003cbr\u003eProcess: Tri-Process \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAerobic Slow Dry\u003c\/span\u003e\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHuila\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 1700masl\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp data-end=\"293\" data-start=\"95\"\u003e\u003cstrong\u003eNote:\u003c\/strong\u003e This is our second experimental release of a tri-processed coffee. We are in the process of patenting this experimental technique due to its ongoing success.\u003cbr data-end=\"261\" data-start=\"258\"\u003e\u003cem data-end=\"293\" data-start=\"261\"\u003eThis is a very limited release\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-end=\"795\" data-start=\"295\"\u003eThe Sidra variety does NOT get enough love in our industry. It's got such an identifiable palate experience across pretty much all origins and roasting types. Juicy and vibrant savory acidities, rich loud fruits, what's not to love? But what if there was a way to make it further stand out amongst the Panama Gesha's and Colombian SL28's dominating competitions and cupping tables? Well we answered that question for you with our patent pending ionic rehydration Super experimentation series. \u003c\/p\u003e\n\u003cp data-end=\"2466\" data-start=\"797\"\u003eWe imported a bourbon sidra that went through a dual stage fermentation in open bioreactors for a combined ninety hours, wrapping up with a targeted slow dry in a controlled environment for almost two months before final processing + exportation. We received this coffee last August, and while we really did love it, I personally always felt something was off about it. It just sort of lacked that wow factor our coffees are becoming known for. Okay fine, the cat's out of the bag, I blind bought this green. Okay there I said it haha, though I'm happy to say it's since something we stopped doing a long time ago which is why all of our releases the last year were bangers. Anyways this coffee in particular didn't live up to the hype post beta roasts + through all of my adjustments across a bunch of roasts. It was just sort of stuck at 95% perfect, which folks can attest drives me insane in life. So I tucked it away for a rainy way to give it another shot. Since then we had nailed the \u003ca href=\"https:\/\/promethiumcoffee.com\/products\/luna-super-gesha\"\u003eLuna Super Gesha\u003c\/a\u003e Tri-Process lot through our proprietary rehydrating experiment that actually helps the green beans at a microscopic cellular level unlike all other rehydration experiments. I realized, it's worth a shot on this coffee which I had significantly depleted from my failed test roast attempts. With the guidance of my wonderful new roasting member, Jacob, we ran tests and then production of this coffee through our ionic rehydration processing. The results, like the Luna, are actually mind warping, opening the coffee up to wildly vibrant impressions on our palates that were not there in our prior test roasts and a new level of lively youth in our cups. \u003c\/p\u003e\n\u003cp data-end=\"3767\" data-start=\"2468\"\u003eTo learn more about our ionic super experiments, read on: \u003cbr data-end=\"2534\" data-start=\"2531\"\u003eOur process for hydrating is unique to our research and experimentation. We opt for a slight thermal manipulation of proprietary rehydrating water. This is because this particular lot's cell walls are only losing moisture at the surface level, so they only need a slight jumpstart, like a car battery, if you would. We have a temperature controlled ionic water bath, using a quad-stage filtered water base, the entire lot is placed in the bath and the temperature is gently raised on the first phase to slowly open the surface level of cell walls, then lowered on the second. The ionic pulsing happens in the high temp water to break down the water molecules into smaller bits to squeeze in between the tighter cell walls of the beans even if they're already opened. This process ensures the beans capture as much moisture as possible without penetrating the core too deeply to prevent water-logging the beans or altering the original processing. Lastly we finish with a covered shade dry, meaning a cloth cover and drying in the dark room until our desired moisture percentage is achieved. It truly is like jumpstarting your car. Let's get to the part we all care about most, what does this science mumbo jumbo mean for you? It means you get an insanely complex and wonderfully nuanced and vibrant cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e Restoration by Curren$y \u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48305351262459,"sku":"12","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_6.svg?v=1772512849"},{"product_id":"miami-vice","title":"Miami Vice","description":"\u003ch1 class=\"p1\"\u003e\u003cb\u003eA special release, a special coffee + last restock! \u003c\/b\u003e\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eHawaiian Punch, Bergamots, Tropical, Complex Acidity Structure, Dragonfruit, Rich Coconut Cream, Mango, Floral, Golden Kiwi, Bright Aromatics, Split Experience At Temperature Points, Insanely Good\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003ePatio Bonito\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePaulo Trujillo\u003c\/span\u003e\u003cbr\u003eVariety: SL28\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eThermal Shocked\u003c\/span\u003e\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCauca\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 1850masl\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEvery once in a while, a coffee will enter our industry and absolutely floor us, capturing the attention of entire coastlines of enthusiasts. Last year, it was \u003cstrong\u003ethis coffee\u003c\/strong\u003e. This coffee was released by B\u0026amp;W last year and it absolutely floored the entire industry on the entire East Coast. Once word got out how good it was, it sold through almost immediately. I unfortunately was only able to try it on hand brew at another shop, they had one singular 12oz bag to use, but it was enough for us. FLOORED. I mean absolutely floored by this coffee. So much so I began to hunt for it for you all immediately. It took me three months to get access to it and even then we had to get on a wait list of importers for it for the following harvest year (2026). I closed my green buy up on the train in London last summer (miss that place more than anything) and it was such a rare special moment for myself. I knew right there this day would eventually come where I would get to share it with you all - and as the quintessence of Promethium, that meta moment was rare territory for me personally due to the velocity of my life. That said this is a special day for a very special coffee. An absolute premium as an insanely breathtaking experience in our cups. Buy the coffee, \u003cem\u003etrust us, buy the coffee\u003c\/em\u003e - you won't want to miss it and we'll try our best to make sure everyone can get access to it despite the entire harvest already being sold out (seriously, we tried to get more already before even releasing it). \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePaola Trujillo is a super underrated member at Patio Bonito in Cauca, where four decades of coffee expertise meets the cutting-edge fermentation science of the country(we love Colombia farming culture so much). While Don Carlos, the primary owner of the farm focuses on sustainable agricultural practices, Paola has emerged as the primary fermentation experimentalist developing proprietary thermal shock protocols for Patio Bonito. This coffee in particular is the quintessence of Promethium: tasteful innovative processing on extremely well grown and high grade crop that could stand on its own excellence but the processing takes it through the window future possibility. This SL28 variety they're working with is nothing short of legendary on it's own-especially beloved recently in the upper echelon of our enthusiasts. \u003cbr\u003eA little history lesson, yeah? \u003cbr\u003eThe SL28 was first developed in the 30's by Kenya's Scott Agricultural Laboratories. Splicing madness was happening frequently in the early 1900's apparently. Bourbon connected cultivar was selected from a singular Tanganyika drought-resistant tree and it quickly became the prize selection of the more intensive East African breeding programs of the time. It's still a rare and pretty pricey cultivar not all that common to the market but it's nothing short of a complexity cultivar masterclass. SL28's beloved complexity comes from its once spliced genetics and unique growing characteristics: tall trees with bronze-edged leaves that withstand neglect for years - yet \u003cem\u003estill\u003c\/em\u003e produce exceptional cherries at the end of the day. The trees have deeper root systems than most varieties, providing stronger drought resistance, and most importantly, an ability to express bright acidity with wine-like complexity(see the Kenyan resemblance now?). At Patio Bonito their SL28 is hand harvested and placed under Paola's thermal shock process which is light and maintains the SL28's natural characteristics so don't let the processing steer you away - it's actually what makes this coffee most beautiful. A special coffee, and an insane reward for curious minds willing to rewrite mental connotations around thermal shock processing. Banger.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e Liverpool by The Limiñanas\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48305433346299,"sku":"12","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_4.svg?v=1772032691"},{"product_id":"honeysuckle","title":"Honeysuckle Members-Only Gesha","description":"\u003ch1 class=\"p1\"\u003e\u003cb\u003eFor Subscription Members Exclusively\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e\n\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eNC Spring Season Honeysuckle Buds, Lavender, Violet Flowers, Coca-Cola, Floral Bouquet, Lemongrass, Salt Cream, P\u003cspan\u003eersimmons\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCampo Hermoso\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eEdwin Noreña\u003c\/span\u003e\u003cbr\u003eVariety: Gesha\u003cbr\u003eProcess: Triple Stage Carbonic Maceration\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eQuindio\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 1650masl\u003cbr\u003e\u003cbr\u003eEdwin has long been a personal friend of iris and frequenter of our favorite producers list, often making our industry's most beloved coffees each year. This time we procured a triple stage carbonic maceration gesha - his true specialty just for our subscription members. What do you mean by \"true specialty\" you ask? Well Edwin is a bit polarizing, in the best way possible. He's known to many as the father of modern fermentation techniques, especially carbonic macerations like this one. However, not everyone in Colombia, or the rest of the specialty coffee industry have taken a liking to his processing(remember, people once thought airplanes were a fantasy and unnecessary for travel too). Many old guard purists dug their heels in when Edwin started to really get major exposure in the mid 2010's claiming his \"synthetically flavored coffees\" were scoffing at tradition. But, and you likely know the rest of the history, he's proven them all wrong despite many of these old guard industry folks not letting go all these years later. However Edwin's trophy case has gotten monstrous since then and, I promise you, he knows a lot more about farming, growing and cellular DNA structures than most. He's an absolute wizard and while his red fruits co-ferment and blueberry lots take the highest social prizes, those who have been around the block like myself or are real enthusiasts like you, know his Sudan Rume, Typica's, Sidra's and, especially his Gesha's, are his absolute best work when paired with his perfected processing. His true specialty as the initial alchemist of Colombia. This lot in particular is his most advanced gesha on crop we've come to see him grow so precisely. When we had this for the first time in the middle of sourcing a special March coffee as a thank you to our most devoted patrons for sticking with us through thick and thin, we knew immediately this was the one. She's absolutely screaming with such a rich florality, especially lavender and violets early in the rest schedule and a lovely North Carolina honeysuckle note following with increased rest. Nice citric florality and acidity reminds us at the end of the day, it's the crop that matters most but this coffee without it's processing wouldn't be half as meaningful. \u003cbr\u003eThat's the quintessence of why I sourced this coffee for you.\u003cem\u003e Without you, Promethium is just noise in the industry\u003c\/em\u003e - however together we're building a new movement of meaningful enthusiasm and community around coffee, innovation, and experiences. \u003cbr\u003eThe coffee of tomorrow, and today you're apart of that. Thank you. \u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e Pharsyde by A$AP Rocky\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48392303149307,"sku":null,"price":0.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_3.png?v=1772546913"},{"product_id":"ale-apple-panama-gesha","title":"Reserve 03: Ale Apple Panama Geisha","description":"\u003ch1 class=\"p1\"\u003e\u003cb\u003eA very limited release - 115g\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cmeta charset=\"utf-8\"\u003e \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eFruit Basket, Malic Apple Acidity, Cantaloupe, Apple Butter, Jasmine Buds, Fuji Apple Juice, Marshmallow Sweetness, Fruity Life Savers, Cleaner Than Most\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAltieri Estate, Experimental Panama Geisha\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAltieri Family \u003c\/span\u003e\u003cbr\u003eVariety: Geisha\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eSpecial Dry Fermentation + Cryo Drying\u003c\/span\u003e\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eBoquete\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Panama \u003c\/span\u003e\u003cbr\u003eAltitude: 1850masl\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eIn honor of the 2025 competition season, we are releasing this rarity: an experimental dry-fermentation Geisha from the revered Altieri Estate and family. Nestled among the most expensive coffees in the world-often selling for $10,000\/lb-is this plot of Geisha crop from the Altieri Estate. Panama Geisha grows extra slowly in their rich, proprietary volcanic soil, and this batch in particular received a unique dry fermentation treatment in the natural juices of the picked cherries before a new-age cryo-drying process. Complex in natural and dope in our cups - it’s what \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ethe coffee of tomorrow\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e is all about.\u003cbr\u003e\u003cbr\u003e(This is a very limited release, and like many Panama geisha's, it's extremely nuanced and takes a bit of effort to fully capture its beauty due to the sheer complexity of the t\u003cspan\u003eerroir\u003c\/span\u003e it grows in. Despite the price tag, we highly recommend wild experimentation in your brews and chosen brew method - this coffee can stun you in every way. \u003cbr\u003ePlease ensure you rest this coffee at least twenty days or more before consumption). \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e Cig Angel - Dance Remix by Galcher Lustwerk\u003cbr\u003e\u003cem\u003eIncluded complimentary reusable dosing cap with vacuum canister \u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"115g","offer_id":48432505815291,"sku":"12","price":39.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_7_25197b71-8783-47f8-852f-d6a198d21fc3.svg?v=1773673106"},{"product_id":"matcha-tonic","title":"Matcha Tonic","description":"\u003ch1 class=\"p1\"\u003e\u003cbr\u003e\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: Sencha Green Tea, Sweet Meyer Lemons, Clean, Matcha Latte, Green Welch's Grape Juice, Bubbly Body, Ginseng, Tropical Spice like Tropi-500 bitters, Lemongrass Sparkle\u003cbr\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp\u003e*Note: This restock is of roasted coffee, roasted on 5\/27\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eFinca Lugmapata\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eHermanos Merino\u003c\/span\u003e\u003cbr\u003eVariety: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eTypica Mejorado\u003c\/span\u003e\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAnaerobic Washed\u003c\/span\u003e\u003cbr\u003eOrigin: \u003cspan\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003ePallatanga, Ecuador\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003eAltitude: 2000masl\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eI was gifted this green to play around with from a dear friend, still sealed in its original vacuum sealed bag from origin with a sticky note attached, scribbled on it saying \"to the future of tomorrow, enjoy\", whatever that may have meant ;)\u003cbr\u003eThe coffee ended up living in the rear corners of my deep freezer with solid peas and neglected ice creams for a couple months to which I just recently remembered I had it (I'm so sorry please understand I have a lot of green coffee in my freezer, something I picked up from Kyle Ramage at Black \u0026amp; White - it's easy to lose track). In all seriousness, I've been waiting for the right time to bring this coffee out of the freezer and with the temporary delays in our \u003ca href=\"https:\/\/promethiumcoffee.com\/products\/pink-power\"\u003ePink Power\u003c\/a\u003e and \u003ca href=\"https:\/\/promethiumcoffee.com\/products\/citrus-sonic\"\u003eCitrus Sonic\u003c\/a\u003e being released, it only felt right to deliver this to you all now as a thank you for your patience. \u003cbr\u003eIt sort of comes at an interesting time where Ecuadorian coffees are at an all time high in demand. Importers are scrambling to import more and more of the origin to the States, driven by requests from roasters and enthusiasts like yourself. To see Ecuadorian crop score so high recently, sell for such high amounts and sell out as fast as they typically do-all from such a small producing country, is nothing short of insane. I was so stoked to receive this coffee, and am still equally excited as I share it finally with you all. \u003cbr\u003eEcuadorian coffee culture is full of Western influence. There's a wealth of farmers in the country with American degrees, likely more than you know, (albeit this is becoming more common everywhere coffee is being grown) - flex that factoid at the next joint cupping, just make sure to give us credit. No seriously what makes this coffee in particular fascinating is the varietal itself. Despite its name, WcR (World Coffee Research) genetic testing has confirmed this variety contains zero actual Typica lineage and is actually a spliced F1 hybrid of Bourbon and Ethiopian landrace varieties, developed at Nestle's(yes, the American food company) breeding facility in the Pichincha province during the early 2000s. That's wild to ponder. What was a powder milk company doing in Ecuador in the 2000's? There's clearly levels to this. Here's another factoid for you: Don Rogel, a technician working at the lab, identified two exceptional seeds they discovered in Nestle's experimental program - one went on to become the famous Sidra variety, the other became this \"Typica Mejorado\", both now defining Ecuadorian specialty coffee. However, this is the coffee of tomorrow, meaning it's about the history, methodical + timeless crop growing \u003cem\u003e\u003cstrong\u003eand\u003c\/strong\u003e\u003c\/em\u003e forward-thinking innovation. This well grown TM crop get's a careful and methodical hand harvest, thena  tasteful and light anaerobic fermentation to really highlight the natural characteristics of the crop. The coffee of tomorrow in a cup. What a beautiful thing. \u003cbr\u003e\u003cbr\u003e(To the friend who privately donated this coffee to us, and subsequently you the reader, and your generous note attached, thank you for your belief in Promethium, and the banging coffee, sending love - B)\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e Rivet Gun by Mother Soki\u003cbr\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48554056876283,"sku":"12","price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_9.svg?v=1774813610"},{"product_id":"vanilla-cake","title":"Vanilla Cake","description":"\u003ch3 class=\"p1\"\u003eRestock 6\/1 10am EST\u003cbr\u003e\u003cbr\u003eTasting Like: \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eVanilla, Clean, Lemon Perfume, Blossom Water, Lemon Pound Cake Slice, Tea Like, Geisha Citrus, Creamy Lemon Wafers, Subtle Pleasant Verdant Acidity \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eKalithea Coffee Estate\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDr. Constantino Costarangos\u003c\/span\u003e\u003cbr\u003eVariety: Geisha\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAerobic Fermentation, Washed\u003c\/span\u003e\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eChiriqui, Panama\u003c\/span\u003e\u003cbr\u003eAltitude: 1700masl\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThere's always so much noise around coffees from Panama it can be almost overwhelming at times for both consumer and roasters. Adding to this is the challenge of supply. There's a very limited supply each harvest and costs keep skyrocketing - most notably the bigger Asian market vacuums up such a massive quantity of available crop, it hardly lands in the hands of East Coast consumers. I'm on a side quest to change that at Promethium Coffee, and I'm flexing sourcing skills as your introduction to the coffee of tomorrow with an absolute BOMB Panama Geisha for you all. Say hello to Vanilla Cake, first previewed to those who attended our Comp showcase at iris (I didn't tell you all you were test subjects sorry), she's a classic washed Panama Geisha with a kiss of natural fermentation happening in its field bags prior to its washing. This coffee is so up our ally at Promethium Coffee. \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eShe has rich visible complexity across all temperature points the more you explore - all coming from it's Panamanian \u003c\/span\u003evolcanic soil and the cellular bacteria activity happening in the crop prior to the washing gives what would be a super traditional, and still good, panama geisha so much nuance and interesting characteristics while still maintaining the classic Panama Geisha hallmarks. Excellent sourcing, tasteful preparation, and perfect roasting for an orchestra of beauty in our sensory cups and portafilters - Promethium Coffee. \u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eA little refresher on Panama's volcanic soil, since everyone likes to throw that out there but no other roasters want to actually take the time to explain why it's so important. It's all about the main mountain, Volcán Barú, Panama's highest peak. Volcán reaches 11,500ft high and sits right at the border of Costa Rica where it overshadows the Chiriquí Highlands - where this coffee and many others are traveling from. Barú isn't really a mountain though, it's geologically young and still technically active volcano. Means the most recent eruption was only half a century ago so the soil is densely packed with still fresh volcanic minerals that haven't had time to wash away unlike older volcanic regions in places like Colombia. The soil is iconically dark, if you follow Lamastus Estates on Instagram, they often showcase their crops where you can see it for yourself. It's almost black like color is from centuries of ash deposits rich in potassium, phosphorus, and other miniscule minerals that coffee trees thrive on. Basically the soil is naturally nicer here than anywhere else on earth. However that's not what makes Panama coffees so special alone. Barú's position creates a sort of microclimate where you can physically see both the Pacific Ocean and Caribbean Sea from the hills. This position gives farms like Kalithea wind patterns and moisture systems from both sides and unique patterns. The constant mist combined with dramatic temperature swings between warm days and cool nights slows cherry development to a snail like pace, concentrating it's natural sugars while maintaining the bright complex acidity that makes Panamanian Geisha so distinctive. Plus, the natural drainage from volcanic soil prevents water damage while that mineral content mentioned provides a range of nutrients that create the regions demand for their harvests. None of the hype around Panama's coffees is really marketing jargon, the terroir truly can't be replicated anywhere else in the world. That being said, of course there's still bad cups and one off poor crops, even from some of the most famous farms in \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eChiriqui and Bouquet - trust us we've had some you couldn't imagine were so bad from farms you would never guess. This is why cutting through the noise and hype, sourcing meticulously and soundly is so important with incredible origins and varietals. This is just one of the few things you pay us to do, and it is what we are presenting to you here. Enjoy dears.  \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Max Caster by Westside Gunn\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48557282230523,"sku":"12","price":39.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48557282263291,"sku":"10","price":180.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_8.svg?v=1774808790"},{"product_id":"vanilla-cake-copy","title":"Lunchbox New Profile","description":"\u003ch3 class=\"p1\"\u003eTasting Like: Green Apple Hi-Chews, \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eDehydrated Green Apple Slices, \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eGreen Apple Sour Straws Candy, Malin+Goetz Mojito Candle, Violet Flowers\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003ch3 class=\"p1\"\u003e\n\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: Campo Hermoso\u003cbr\u003eProducers: Edwin Noreña \u003cbr\u003eVariety: Caturra\u003cbr\u003eProcess: Carbonic Macerated + Dehydrated Green Apples Co-Ferment\u003cbr\u003eOrigin: Quindío, Colombia\u003cbr\u003eAltitude: 1650masl\u003cbr\u003e\u003cbr\u003e(\u003cstrong\u003eNote\u003c\/strong\u003e: \u003cem\u003ethis is a new roast profile we've slightly tweaked for a brighter apple body without being overpowering or one dimensional. If you've tried this before you need to try this new profile, it’s much improved)\u003c\/em\u003e. \u003cbr\u003e\u003cbr\u003eI had last year's harvest of this coffee from Dak, whom we find ourselves constantly compared to-being often dubbed \"the dak of america\" haha. I'm humbled by this and I guess it's fitting as we clearly enjoy a lot of the same coffees and share a lot of principles. And while we're likely a kiss lighter than they are in roast preferences, and definitely not fiscally as successful as they are yet, we will be to an even greater degree I believe and I selfishly prefer our roast profile of this same coffee. I found this coffee incredibly fitting for our most recent installment of our roasters choice subscription-as we share a lot of the same customers as Dak. I love this coffee and it's childishly fun as most of Edwin's coffees are-and I've intentionally been aiming to familiarize his work to our subscribers during the first quarter of the year. This is the second of three coffees we'll be sharing with our subscribers and likely the most vibrant. Green sour candy straws (yum) forward with more nuance than other roasts where we find ourselves reminiscent of Malin+Goetz's Mojito candle, their best one ever they just discontinued. If you ever see one for sale, BUY it-it's the most unique and lovely aroma. Or, alternatively, just grab a box of this and you'll understand what we're talking about.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-pre-wrap leading-[1.7]\"\u003eLet's break down the process on this coffee: Edwin Noreña doesn't do anything halfway, which you likely can tell by now. This green apple co-ferment is basically a wild experiment that would make most cost-conscious producers nervous. This is a multi-stage fermentation process that's part science, part artistry, and mostly just bonkers. Even with all of the craziness, Edwin doesn't ever \"throw some things in the tank and see what happens\"-\u003cem\u003ethe best producers never do\u003c\/em\u003e despite what the old guard of our industry do their best to convince you of. Edwin's a high grade chemist who by now has this process dialed in to the point where he could probably teach chemistry at university level while being blindfolded. The whole process starts with meticulously hand-sorted cherries going through not one, not two, but essentially three distinct fermentation phases. First up is a twenty-four hour anaerobic fermentation in sealed tanks, which gets the natural yeast activity started and begins breaking down the cherries' sugars. Then comes the carbonic maceration phase: forty-eight hours in CO2, which is where things really begin to happen. This slow, pressure-built environment changes how the fruit flavors develop inside the bean's cellular walls itself. It's also important to share with you that Edwin, during these first two fermentations, is collecting the \"mossto\" of the tanks. For those unfamiliar, mossto is essentially the concentrated, sugary liquid that leaches out of the fermenting cherries, kind of like grape must in winemaking but way more intense and bacterially rich. After the first two fermentations wrap up, Edwin depulps the cherries and takes that collected mossto into fermentation round three. He ferments the mossto separately with added glucose (pure sugar solution) and dehydrated green apple pieces that rehydrate and infuse their natural essence, if you would, into this already concentrated fruity liquid. This mix sits fermenting for seventy-two hours where the coffee beans are literally marinating microbiologically. From our past conversations with producers we've learned that the ratios matter most in this type of fermentation. Edwin likes his more intense co-ferments like this to be about 30% mossto mixture to 70% cherries. Too much and you risk overwhelming the coffee's natural character, too little and you've done it all for nothing. Finally the tanks are emptied and the coffee goes straight to mechanical dryers to rest before being sent out to us. Pretty much as close to tank-to-roaster as it gets. Insane.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Pulsewidth by Aphex Twin\u003c\/span\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48561537384699,"sku":"12","price":31.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48561537417467,"sku":"10","price":148.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/RetailBox8oz_10.svg?v=1774901542"},{"product_id":"vanilla-cake-copy-1","title":"Green Slushiee","description":"\u003cp\u003e \u003c\/p\u003e\n\u003ch1 class=\"p1\"\u003e\u003cb\u003eLast Restock 6\/8 10am EST\u003c\/b\u003e\u003c\/h1\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like:  \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eSweet, Clean, Green 7\/11 Slushiee Finish, Mandarin Orange Slices, Finger Limes, Lychee, Lovely Acidity, A Brewers-Esque Profile focused on clean acidity and structured complexity \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cspan\u003eFinca La Riviera\u003c\/span\u003e\u003cbr\u003eProducers: \u003cspan\u003eJulio Madrid\u003c\/span\u003e\u003cbr\u003eVariety: Pink Bourbon\u003cbr\u003eProcess: Extended Duel \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eAnaerobic Fermentation, Natural\u003c\/span\u003e\u003cbr\u003eOrigin:\u003cspan\u003eRisaralda\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003e, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 2200masl\u003c\/p\u003e\n\u003cp\u003e When we were first starting Promethium, I knew we needed a handful of undisputedly great coffees to open with. I had the opportunity to snag a little extended fermentation Caturra. After dialing it in the roastery it was a bright blue raspberry kool-aid and blue slurpie tasting coffee and \u003ca href=\"https:\/\/promethiumcoffee.com\/products\/kindergarden-candy-200g\"\u003ethat coffee\u003c\/a\u003e put us on the map. Heck a lot of you reading this are doing so because of that coffee. Now, a little older, and a lot better, we're back with another iteration of that coffee. Crazy fun, innovative and rewarding to all those curious enough to try. This time is a Pink Bourbon varietal from Julio Madrid who frequents our offerings regularly at this point. Nostalgic tasting, sweet, slushie like fun you cannot miss because if you do, you will. \u003cbr\u003e\u003cbr\u003eFree history lesson: \u003cbr\u003eFrom my research, producers and roasters assumed the Pink Bourbon was a natural hybrid between Red and Yellow Bourbon varieties, named for its distinctive salmon-pink cherries that ripen differently than traditional red coffee fruit. Makes sense okay. Except in 2023, Café Imports decided to do some deeper genetic testing and discovered that PB isn't related to Bourbon varieties in any way. It's actually a landrace, meaning it's a wild variety that grows naturally in Ethiopian forests, and somehow made its way to Colombia where it was mistakenly identified as a Bourbon mutation. The whole coffee world has been calling it the wrong name for nearly a decade, which is honestly pretty funny when you think about how seriously we take varietal accuracy in our industry. But the name has sort of stuck, and now we're all just going with it because \"Ethiopian Landrace #47\" doesn't have literally any marketing appeal whatsoever(should we change that?). Long story short is the naturally ethiopian varietal paired with Julio's magic births an absolutely bonkers slushie character that shouldn't exist in coffee but somehow does. It's forward thinking processing and historic dna lineage is nostalgic and wildly fun in our cups. The future is in the past I guess. \u003cbr\u003e\u003cbr\u003eNote: Not only is this coffee for purchase for all, but is also our May \u003ca href=\"https:\/\/promethiumcoffee.com\/products\/the-promethium-subscription\"\u003esubscription\u003c\/a\u003e coffee for members of our monthly subscription program. It's the most cost effective way to get constant access to our coffees and exclusive releases. Join \u003ca title=\"here\" href=\"https:\/\/promethiumcoffee.com\/products\/the-promethium-subscription\"\u003ehere.\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Royal Flush by Mac Miller\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48775429914875,"sku":"12","price":30.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48775429947643,"sku":"10","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/Retail_Box_8oz_ae088249-474a-4228-9266-99c32cbd727d.svg?v=1777939413"},{"product_id":"choconana","title":"Choconana","description":"\u003ch2\u003eFinal Restock June 8th 10am EST\u003c\/h2\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eChocolate Covered Banana Slices, Long Creamy Finish, Caramel, Orangettes, Milk Chocolate Ice Cream, Super Super Creamy Body\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: Finca Las Flores\u003cbr\u003eProducers: Jhoan Vergara\u003cbr\u003eVariety: Red Bourbon\u003cbr\u003eProcess: Lactic Acid Inoculation \u003cbr\u003eOrigin: Huila, Colombia\u003cbr\u003eAltitude: 1750masl\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"2168\"\u003eThis coffee made us rethink everything.\u003cbr data-start=\"39\" data-end=\"42\"\u003eSome context is in order, gear up for a brief story time. It starts in Q4 of 2025, we were soaring so high as a company, selling more boxes than we could count, then Q1 rounded the corner and I admittedly just didn't even import any new green crop into our roastery operation. Guess what happened? Yes. A coffee company just about ran out of coffee. Our one job haha. I embarrassingly ended up settling on a few coffees I, at the time, thought were on par with our direct work we had been selling loads of, from importers I didn't love. If you've worked in a roastery for more than a moment, you can likely guess what happened next. We ended up with a bunch of green that hardly resembled our samples. It was the worst situation in the worst circumstances - and here we were building momentum just for it to come to a screeching halt from one to two coffees, in hindsight, I wish I could do over. Making judgement calls is tricky, but making what you believe is a good judgement and it turns out to be a mistake hurts. And that's where we found ourselves in the beginning of Q1 of this year. The silver lining was we had, during all of this, connected with the handlers of the Vergara family's coffees directly who had sent us a small allocation of this coffee directly, and it was so refreshing to our QC cups. It was our moment of hope and a firm reminder that working prudently and directly with farmers and their personal exporting offices has far more merit than convenience. As a result, we restructured our entire sourcing protocol, QC disciplines, and pumped a chunk of personal cash back into the project to do so. We went from sourcing just 30% roughly of our entire offer list in Q1 directly to 70% of all our coffees from the farmers themselves, their corresponding exclusive exporting arms, and family operations in just a few short months - all to a 6x size scale. Hundreds of hours of communication, thousands of WhatsApp messages, and what feels like a million cupping bowl slurps later, we have coffees that are better than just worthy of enthusiasts once more - we have the coffee of tomorrow now. \u003c\/p\u003e\n\u003cp data-start=\"2170\" data-end=\"2627\"\u003e(For my fellow roasters, importers, brokers, and owners, you likely find solace and nostalgia from my story, likely recollecting the first time you got burned by an importer or dispatched a coffee you wished you could do over. Many of you reached out to me to encourage me the last few months, reminding me that it happens to everyone, and even more of you offered constructive advice - if you're one of these folks, thank you. We're better because of you.)\u003c\/p\u003e\n\u003cp data-start=\"2629\" data-end=\"3744\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eFocusing back on this coffee, this coffee is a natural processed Red Bourbon subjected to \"LAB\" fermentation - lactic acid bacteria, if you're into formalities. However, before you write this coffee off, unlike a lot of heavily processed coffees that scream, this one somehow manages to be soft, stay creamy, and super elegant. The cup opens with this ridiculously smooth texture and aroma, then starts unfolding into a chocolate-covered banana, chocolate ice cream (Breyers is the best plain grocery store chocolate, I don't care), cultured dairy vibes. It holds this soft creamy body that finishes forever and subtle orangette-like choco-citrus vibe. Jhoan Vergara is a legacy producer from Colombia, one we've been drinking from for years, and is one of the more famed experimental producers in Huila. Pair his sense of tasteful processing with the elevation and climate of his farm, and there's ideal conditions for dense, expressive coffees. The kind we both adore here. More than that, it's also our shining star of what's to come at Promethium Coffee. Enjoy and thank you for sticking with us. Onwards.\u003c\/p\u003e\n\u003cp data-start=\"2629\" data-end=\"3744\" data-is-last-node=\"\" data-is-only-node=\"\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Hysteria by Gesaffelstein\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48869834981627,"sku":"12","price":29.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48869835014395,"sku":"10","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/creamy.svg?v=1779127915"},{"product_id":"mango-sticky-rice","title":"Mango Sticky Rice","description":"\u003ch2\u003eFinal Restock June 8 10am EST\u003c\/h2\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCoconut Cream, Mango Nectar, Sticky Rice, Blossom Florality, Korean Corn Milk, Vanilla, Tropical, Loud Tropical Fermentation, Extremely bright, Intense \u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cspan\u003eFinca Sicilia\u003c\/span\u003e\u003cbr\u003eProducers: \u003cspan\u003ePedro Nel Salazar x Edwin Noreña\u003c\/span\u003e\u003cbr\u003eVariety: Caturra\u003cbr\u003eProcess: \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eCarbonic Coconut \/ Mango Fermentation\u003c\/span\u003e\u003cbr\u003eOrigin: \u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eQuindío, Colombia\u003c\/span\u003e\u003cbr\u003eAltitude: 1500masl\u003c\/p\u003e\n\u003cp data-start=\"0\" data-end=\"947\"\u003eIt's not often you see farmers collaborating with other farmers in the region. When we looked into some tropical coffees for this summer, we stumbled across a small allocation of this Edwin Noreña-advised carbonic co-fermented coffee we knew we couldn't pass up on while the rest of our contracted coffees were on their way to us. This coffee is a collab between Edwin Noreña, whom we've talked about so many times, and Pedro Nel. Edwin was kind enough to advise and disciple Pedro on his iconic carbonic processing, helping a fresh farmer gain some traction in the industry. This marks a new era for the industry as it might be one of the first ever \"recipe-sharing\" collaborations done publicly by one producer with another. Sure, farmers have collaborated, but sharing data, fermentation techniques, and starters, that's new. Our industry is entering a new stage of strategy and community, and this coffee is leading the way. Pretty neat. \u003c\/p\u003e\n\u003cp data-start=\"949\" data-end=\"2101\" data-is-last-node=\"\" data-is-only-node=\"\"\u003ePedro runs 200 hectares across his two family farms, \"Sicilia\" and \"Cerdeña\", in the western part of Quindío. His fam has been growing classic Colombian varieties like Caturra and Castillo forever, so this mango coconut experiment represents a massive departure from their traditional approach and likely where Edwin stepped in. Fun fact: Pedro also happens to manage Colombia's National Coffee Theme Park - complete with roller coasters, bumper cars, and of course coffee cuppings - so he's literally the guy who's introducing thousands of people to Colombian coffee farming culture every year while experimenting with the avant-garde techniques at the same time. Edwin's farm is super close in physical proximity, which likely made this collaboration possible and created this interesting situation where a more traditional coffee educator, young to new-aged coffee production, is learning from the experimental processor who's only ever known innovation, to create something beautiful. Now we as consumers, observers in the art gallery of the senses, get to witness their work on display. This is why we couldn't resist snagging some for you. Enjoy!\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Good As Gold by Tiga\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48869867356411,"sku":"12","price":30.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48869867389179,"sku":"10","price":150.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/mango.svg?v=1779127915"},{"product_id":"eucalypti","title":"Eucalypti","description":"\u003ch2\u003eReleases June 1st 10am EST \u003c\/h2\u003e\n\u003ch3 class=\"p1\"\u003eTasting Like: \u003cspan\u003eEucalyptus, Raw Honey, Lemon Spearmint Soda, Crispy Soft Body, Rosemary, Unique, Sage Herb Finish, Soft Purple Fruits\u003c\/span\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none white-space-prewrap\"\u003e\u003c\/span\u003e\n\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003eFarm: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eAquiares Estate\u003c\/span\u003e\u003cbr\u003eProducers: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDiego Robelo\u003c\/span\u003e\u003cbr\u003eVariety: \u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCentroamericano\u003c\/span\u003e\u003cbr\u003eProcess: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eEucalyptus Co-Ferment \u003c\/span\u003e\u003cbr\u003eOrigin: \u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"a_GcMg font-feature-liga-off font-feature-clig-off font-feature-calt-off text-decoration-none text-strikethrough-none\"\u003eTurrialba, Costa Rica\u003c\/span\u003e\u003cbr\u003eAltitude: 1200masl\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCo-ferments are still rather divisive in our industry currently — and in some ways, maybe deservingly so. There's a large portion of our industry that revolts at the idea that coffee can be anything but clean washes, plain naturals, and maybe, just maybe, an occasional honey process. You likely know one of these individuals, and if you're already feeling tense reading this, you likely are that person. Henry Ford, when asked why he notoriously didn't listen to consumer feedback (a choice I partially disagree with) in regards to his cars, famously said, \"If they could have, they would have just asked for more horses.\" That's sort of indicative of that segment of our industry. Experimentation, vulnerability, and open-mindedness are the only open doors to real progression, even if it's ruthless. Every day, small forward-thinking companies like Promethium Coffee bring out experimental, future-relevant coffees. Those who can be vulnerable and open-minded, taking a real shot at something new, get to enjoy the fruits of their curiosity being rewarded with real progress in our industry. Eucalypti is a real opportunity for those scared, hesitant, and close-minded to progress.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePerhaps you've been burned on a bad yeast inoculation, or overpaid for a processed boozy gesha and told yourself, \"Never again.\" We understand. Yet you might need to make an exception here in the name of a proper start — a safe entry point to the coffee of tomorrow. Don't miss the train headed where our industry is going. And that train is a Eucalyptus Co-Ferment of all things. It's clean, not overly bearing, with no milky or weird off-putting notes here — just plain fun and loads of tasteful complexity. That's the kind of work we specialize in at Promethium Coffee. Our patrons pay for our discernment, our curation and presentation, filtering out the noise for only the certified best, most fun, and rewarding coffees on the cutting edge of tomorrow's relevance.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis coffee is experimentation-maxxing. It's from one of Costa Rica's largest traditional coffee farms, Aquiares Estate, one that churns out hundreds of thousands of kilograms of traditional coffees. Yet even this farm is recognizing there is an entirely new world to experience for enthusiasts with tasteful and controlled processing. Furthermore, it's from an origin still slow to adapt to experimental processing — Costa Rican fermented coffees are rare. Even further, it's on one of Costa Rica's most beloved and rare varietals, the Centroamericano. I first experienced this varietal at a WatchHouse of all places (love them sm) and was immediately in love. Full body, big flavor punch, and vivid fruits — it was perfect. I was immediately on the hunt, and while looking for some Costa Rican coffees for \u003ca href=\"https:\/\/promethiumcoffee.com\/products\/grocery-run-year-round-coffee\" rel=\"noopener\" target=\"_blank\"\u003eGrocery Run\u003c\/a\u003e, I stumbled across this coffee — it was a match made in heaven. And now, you can make that match yourself too. Take a shot. I'd be hard-pressed if you're new to advanced coffees and don't start to understand the appeal after resting and trying this one.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cbr\u003e(Note: this is our upcoming June Subscriber Release. Open to the public but cost savings + free shipping can be obtained always by joining our \u003ca href=\"https:\/\/promethiumcoffee.com\/products\/the-promethium-subscription\" rel=\"noopener\" target=\"_blank\"\u003esubscription )\u003c\/a\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eRecommended Music to accompany brewing:\u003c\/strong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Les Nuits by Nightmares On Wax\u003cbr\u003e\u003c\/span\u003e\u003cem\u003eIncludes QR code to applicable Tasting Guide™\u003c\/em\u003e\u003c\/p\u003e","brand":"Promethium Coffee","offers":[{"title":"200g","offer_id":48869884100859,"sku":"12","price":30.0,"currency_code":"USD","in_stock":false},{"title":"2lb","offer_id":48869884133627,"sku":"10","price":150.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/files\/euca_1.svg?v=1779131311"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0729\/5277\/4907\/collections\/ILLUSTRATIONS_BY_RBH.svg?v=1781540258","url":"https:\/\/promethiumcoffee.com\/collections\/archive.oembed?page=2","provider":"Promethium Coffee","version":"1.0","type":"link"}