{"title":"所有咖啡豆","description":"","products":[{"product_id":"701d-indonesia-mandheling","title":"701D Indonesia Sumatra Mandheling Wet-hulled - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Indonesia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Gayo Mountain, Aceh Province\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,300m-1,600m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Wet-Hulled\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoast Level: Dark Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003eGinger Lily, Grass Jelly, Creamy, Buttery, Long Aftertaste\u003c\/p\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e✏️ \u003c\/span\u003e\u003cstrong\u003eReference Information\u003cbr\u003e\u003c\/strong\u003e\u003cspan class=\"s2\" style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eGayo \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eMountain coffee is mainly located around Lake Tawar in Aceh, where the soil is fertile volcanic soil and rainfall is abundant. Due to Sumatra's humid climate, a unique semi-washed processing method has been developed locally. This method reduces the acidity of the coffee beans, increases their body, and highlights caramel and fruity notes, with a slight woody and herbal flavor.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eCoffee Bean Resting Recommendation\u003c\/strong\u003e\u003cbr\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Dolce豆子","offers":[{"title":"227g (Half lb)","offer_id":48659692552409,"sku":null,"price":220.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/1_bee59b92-3304-4052-8407-d2088a771b62.png?v=1783748693"},{"product_id":"223-ethiopia-arbegona-74158","title":"223 Ethiopia Arbegona 74158 Washed - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Arbegona\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 2,200m-2,400m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess : Washed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoast Level: Medium Light Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003eYellow Plum \u0026amp; Sweet Orange Aroma, Floral Notes, Ripe Tangerine, Lemon Zest, Honey Black Tea, Brown Sugar, Sweetness with a Lingering Finish\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e✏️\u003c\/span\u003e\u003cstrong\u003e\u0026nbsp;\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eReferences\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003eBochesa\u0026nbsp;\u003c\/span\u003eis located in the \u003cspan class=\"s1\"\u003eArbegona\u0026nbsp;\u003c\/span\u003ehighlands at an altitude of \u003cspan class=\"s1\"\u003e2,251\u0026nbsp;\u003c\/span\u003emeters, making it one of Ethiopia's highest-altitude coffee-producing regions. Its unique geographical advantages, combined with the professional systematic management of \u003cspan class=\"s1\"\u003eDaye Bensa\u003c\/span\u003e, ensure that the coffee produced here is of the highest quality in terms of flavor layers and cleanliness.\u003cbr\u003eThe washing station is operated by \u003cspan class=\"s1\"\u003eDaye Bensa\u003c\/span\u003e. Due to its extremely high altitude, the harvesting season is later than in other regions \u003cspan class=\"s1\"\u003e(\u003c\/span\u003eDecember to February of the following year\u003cspan class=\"s1\"\u003e)\u003c\/span\u003e. The local area adopts a diversified farming model, where coffee trees coexist with crops such as sugarcane, enset, and spices, creating an excellent agricultural ecosystem.\u003cbr\u003e\u003cspan class=\"s1\"\u003eDaye Bensa CEO Asefa\u0026nbsp;\u003c\/span\u003efirmly believes that high-quality coffee comes from farmers. In addition to signing contracts with local smallholder farmers to purchase ripe coffee cherries, the company also holds an annual \u003cspan class=\"s1\"\u003eFarmers Day\u0026nbsp;\u003c\/span\u003ein August to award bonuses to outstanding smallholder farmers. Furthermore, they are actively establishing farmer schools and medical facilities, and distributing new seedlings to support the local economy.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e【Star Variety: \u003cspan class=\"s1\"\u003e74158\u003c\/span\u003e】\u003cbr\u003e\u003cspan class=\"s1\"\u003e74158\u0026nbsp;\u003c\/span\u003eis an excellent variety developed by the \u003cspan class=\"s1\"\u003eJimma Agricultural Research Center, JARC\u003c\/span\u003e, originating from wild strains in the \u003cspan class=\"s1\"\u003eMetu-Bishari\u0026nbsp;\u003c\/span\u003eforest. It has strong disease resistance and excellent yield, and was also the \u003cspan class=\"s1\"\u003e2022\u0026nbsp;\u003c\/span\u003e\u003cspan class=\"s1\"\u003eCOE\u0026nbsp;\u003c\/span\u003echampion variety. Its characteristics are intense floral and citrus notes, with berry, apricot, and chocolate aftertastes. In high-altitude environments, its flavor cleanliness and layers are even further enhanced.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e【Washed Processing Method】\u003cbr\u003ePulping and Screening:\u0026nbsp;Once ripe coffee cherries arrive at the processing station, they are run through a pulping machine using water, and underripe beans with insufficient density are removed by flotation.\u003cbr\u003eDry Fermentation:\u0026nbsp;After screening, the parchment coffee goes into fermentation tanks for \u003cspan class=\"s1\"\u003e72\u0026nbsp;\u003c\/span\u003ehours of dry fermentation without water, with the process strictly monitored by the washing station manager.\u003cbr\u003eWashing in Channels:\u0026nbsp;After fermentation, the parchment coffee is manually pushed through winding channels to thoroughly wash off any remaining mucilage.\u003cbr\u003eDrying on African Beds:\u0026nbsp;The coffee is then placed on African drying beds to sun-dry for \u003cspan class=\"s1\"\u003e9-14\u0026nbsp;\u003c\/span\u003edays. During this period, workers regularly turn the coffee and hand-sort out defects to ensure even drying. Finally, it is sent to the dry mill in \u003cspan class=\"s1\"\u003eAddis Ababa\u003c\/span\u003e for hulling, color sorting, and grading before being bagged for export.\u003c\/p\u003e\n\u003cdiv class=\"ProductDetail-description\"\u003e\n\u003cdiv class=\"ProductDetail-description-content clearfix\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eCoffee Bean Resting Recommendation\u003c\/strong\u003e\u003cbr\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":48669480779993,"sku":null,"price":250.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":48669480812761,"sku":null,"price":348.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/19.png?v=1783756312"},{"product_id":"222-ethiopia-arbegona-74158","title":"222 Ethiopia Arbegona 74158 Natural - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Arbegona\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 2,200m-2,400m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Natural\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoast Level: Medium Light Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTasting Notes:\u0026nbsp;\u003c\/span\u003eOrange Blossom, Passion Fruit, Citrus, Berries, Grape Gummy, Sweet \u0026amp; Juicy\u003c\/p\u003e\n\u003cdiv class=\"ProductDetail-description\"\u003e\n\u003cdiv class=\"ProductDetail-description-content clearfix\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e✏️\u003c\/span\u003e\u003cstrong\u003e Reference Information\u003cbr\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eArbegona \u003c\/span\u003eis located in the Sidama region, with an average altitude of over 2,200 meters, making it one of Ethiopia's highest-altitude coffee-growing regions. This lot comes from the highland village of Rumudamo, produced by the eponymous processing station operated by our partner, Bursa Coffee. Due to the high-altitude climate, the harvest period is later (November to January each year), and slow growth results in denser beans and more refined flavors.\u003cbr\u003e\u003cspan class=\"s1\"\u003eMulugeta Muntasha, \u003c\/span\u003ethe founder of \u003cspan class=\"s1\"\u003eBursa Coffee, \u003c\/span\u003ehas been deeply involved in the coffee industry for 30 years, collaborating with approximately 300 smallholder farmers to grow organic coffee in Bursa village at an altitude of 2,350 meters. In addition to purchasing ripe coffee cherries, he selflessly shares his cultivation knowledge to ensure consistent quality. His son, Degefu, has now taken over, incorporating innovative breakthroughs into traditional craftsmanship, further enhancing the brand's influence in the coffee industry.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e【\u003cspan class=\"s1\"\u003eCOE \u003c\/span\u003eConstant Winner】\u003cbr\u003eBursa Coffee's processing stations and smallholder farmers have won numerous awards in the Cup of Excellence (COE) competition:\u003cbr\u003e2024: Latest achievement is 3rd place (Bukto smallholder)\u003cbr\u003e2022: Won 1st place (Leges smallholder), 4th, 6th, 8th place\u003cbr\u003e2021: Won 2nd place (Duwancho processing station), 6th, 15th place\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e【Star Varietal: \u003cspan class=\"s1\"\u003e74158\u003c\/span\u003e】\u003cbr\u003e\u003cspan class=\"s1\"\u003e74158 \u003c\/span\u003eis an excellent varietal developed by the Jimma Agricultural Research Center (JARC), originating from wild strains in the Metu-Bishari forest. It boasts strong disease resistance and excellent yield, and was the 2022 COE champion varietal. Its characteristics include intense floral and citrus notes, with hints of berries, apricot, and a chocolate aftertaste. In high-altitude environments, its flavor clarity and complexity are further enhanced.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e【Natural Processing Method】\u003cbr\u003eSorting: After coffee cherries from Duwancho village arrive at the processing station, they undergo water sorting to remove unripe or defective floaters.\u003cbr\u003eSun Drying: High-density coffee cherries are selected and undergo slow drying in a shaded environment for 22 to 28 days until the moisture content drops to 10.5%-11%.\u003cbr\u003eManual Sorting: During drying, the cherries are regularly turned, and intensive manual sorting is performed to remove defects, ensuring flavor purity. Finally, they are sent to a dry mill in Addis Ababa for hulling, color sorting, and grading before being bagged for export.\u003c\/p\u003e\n\u003cdiv class=\"ProductDetail-description\"\u003e\n\u003cdiv class=\"ProductDetail-description-content clearfix\"\u003e\n\u003cp class=\"p1\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cstrong\u003eCoffee Bean Resting Recommendation\u003c\/strong\u003e\u003cbr\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":48669566894297,"sku":null,"price":200.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":48669566927065,"sku":null,"price":296.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/10.png?v=1783755149"},{"product_id":"206md-sidamo-mocha","title":"206MD Ethiopia Sidamo Mocha - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Sidamo\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,500m-2,000m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Natural\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoast Level: Medium Dark Roast\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eTasting Notes: \u003c\/span\u003eCandied Berries, Drupe, Cream, Chocolate\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e✏️\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cstrong\u003eReferences\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003eThe Ethiopia Sidamo coffee region is one of the country's most renowned and important coffee-producing areas. This region is located in southern Ethiopia, typically at altitudes between 1500-2200m. Sidamo is famous for its high-quality Arabica coffee beans, which are highly sought after in the global market. Here are some key characteristics of the Sidamo coffee region:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003eGeography and Climate: Located in the southern part of the Great Rift Valley of Ethiopia, with high altitudes, cool climate, and moderate rainfall. These factors create a microclimate suitable for coffee growth, making it an ideal location for coffee cultivation.\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eSoil and Agricultural Practices: The local volcanic soil is rich in minerals, which helps enhance the flavor of the coffee beans. Most coffee farmers still use traditional organic farming methods, with little to no use of chemical fertilizers and pesticides.\u003c\/li\u003e\n\u003cli class=\"p1\"\u003eEconomic and Social Impact: Coffee cultivation is a vital source of income for local farmers and has a significant impact on the local economy and community development. Many coffee farmers are smallholders, and coffee cooperatives play an important role in improving quality, providing technical support, and market access.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eCoffee Bean Resting Recommendation\u003c\/strong\u003e\u003cbr\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e","brand":"Dolce豆子","offers":[{"title":"227g (Half lb)","offer_id":48669574496473,"sku":null,"price":198.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/2.png?v=1783750353"},{"product_id":"221-ethiopia-sidama-bona","title":"221 Ethiopia Sidama Bona Natural - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Sidama\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,950m - 2,200m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Natural\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoast Level: Medium Light Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003eOrange Peel, Citrus, Cranberry, Milk Chocolate, Brown Sugar, Soft Acidity, Round \u0026amp; Smooth\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e✏️\u003c\/span\u003e\u003cstrong\u003e\u0026nbsp;\u003c\/strong\u003e\u003cspan\u003e\u003cstrong\u003eReferences\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003eSidama is located in southwestern Ethiopia, with mineral-rich volcanic soil. The town of Bona Zuria, with its lush vegetation and unique climate, is a cradle for specialty coffee.\u003cbr\u003eThis lot is produced by the Bona Qiatto processing station, under Daye Bensa. The station collaborates with over 391 local smallholder farmers and is equipped with professional pulpers, pressure sorters, and well-ventilated African drying beds. The processing station strictly adheres to environmental guidelines, implementing waste recycling and organic composting to reduce ecological impact.\u003cbr\u003eDaye Bensa CEO Asefa firmly believes that quality coffee originates from farmers. In addition to contracting with local smallholder farmers to purchase ripe coffee cherries, the company also hosts an annual \"Farmers Day\" in August, distributing bonuses to recognize outstanding farmers. Furthermore, they actively establish farmer schools and medical facilities, and distribute new seedlings to support the local economy.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e【Disease-Resistant 74 Series Varietals】\u003cbr\u003eThis lot includes 74110, 74112, and 74165 varietals. These are disease-resistant varietals developed by the Jimma Agricultural Research Center (JARC) in the 1970s to combat Coffee Berry Disease (CBD). \"74\/75\" represents the selection year (1974\/1975), and the numbers that follow are the identification codes. These varietals are not only highly disease-resistant but also exhibit outstanding flavor profiles and are now widely cultivated in coffee-producing regions across the country.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e【Processing Steps】\u003cbr\u003eSorting: After smallholder farmers harvest the coffee cherries, they are sent to the processing station, where floaters are removed using water tanks.\u003cbr\u003eFermentation: The submerged high-quality coffee cherries are left to ferment for 36-72 hours.\u003cbr\u003eDrying: They are then placed on African drying beds and manually turned every 30 minutes to ensure even drying and prevent mold. After 2-3 weeks of drying until the moisture content is below 10.5%, they are transported to the capital, Addis Ababa, for hulling, color sorting, and grading, before being packaged for export.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cdiv class=\"ProductDetail-description\"\u003e\n\u003cdiv class=\"ProductDetail-description-content clearfix\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cstrong\u003eCoffee Bean Resting Recommendation\u003c\/strong\u003e\u003cbr\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":48678937624793,"sku":null,"price":190.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":48678937657561,"sku":null,"price":270.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/11.png?v=1783755272"},{"product_id":"219-ethiopia-addisu-kidane","title":"219 Ethiopia Adisu Kidane Washed - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Yirgacheffe Gedeb\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 2,180m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Washed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoast Level: Medium Light Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003eCitrus, Apricot, Floral, Milk, Oolong Tea\u003c\/p\u003e\n\u003cdiv class=\"ProductDetail-description\"\u003e\n\u003cdiv class=\"ProductDetail-description-content clearfix\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e✏️\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eReference\u0026nbsp;\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eAddisu Kidane\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003eis a coffee farmer from the Halo Beriti area in Gedeb, southern Ethiopia. Growing up in a coffee family, he later took over the family farm and has long focused on cultivating high-altitude indigenous coffee varieties. His coffee cherries are primarily processed by the Halo Beriti wet mill, where strict ripeness selection and grading result in a clean, distinctly sweet, and prominently floral and fruity flavor profile. Halo Beriti itself is not a single farm, but an important producing region and wet mill system located in Gedeb, serving thousands of small farmers in the surrounding area and producing specialty coffees with various processing methods such as washed and natural. Within this structure, Addisu Kidane's name can be clearly identified, making him one of the representative individual producers in the region. This also allows the terroir of Halo Beriti to be more fully presented in the cup through single-producer micro-lots.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eCoffee Bean Resting Recommendation\u003c\/strong\u003e\u003cbr\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dolce豆子","offers":[{"title":"227g (Half lb)","offer_id":48679141933273,"sku":null,"price":296.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/18.png?v=1783756205"},{"product_id":"201md-limu","title":"201MD Ethiopia Limu - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Limu\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,850m-1,900m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Washed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoast Level: Medium Dark Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eTasting Notes: Sweet cocoa, honey-like sweetness and smoothness, light tea notes\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cdiv class=\"ProductDetail-description\"\u003e\n\u003cdiv class=\"ProductDetail-description-content clearfix\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/span\u003e\u003cstrong\u003eCoffee Bean Resting Recommendation\u003c\/strong\u003e\u003cbr\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dolce豆子","offers":[{"title":"227g (Half lb)","offer_id":48679552876761,"sku":null,"price":228.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/4.png?v=1783751618"},{"product_id":"621-brazil-ipanema-yellow-bourbon","title":"621 Brazil Ipanema Yellow Bourbon Washed - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Brazil\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Sul De Minas\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,100m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Pulped Natural\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoasting Level: Medium Light Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003eHazelnut, Maple Syrup, Cream, Juicy, Rich Sweetness, Delicate \u0026amp; Sticky\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e✏️\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003eReferences\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eOne of Ipanema Estate's most iconic products, the Yellow Bourbon selection is harvested from\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e 100%\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Yellow Bourbon coffee beans grown in areas above\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e 1,100\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e meters. The washed process helps bring out the mellow acidity of Brazilian coffee.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e Ipanema\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e Estate was established in\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e 1969\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e and focuses on producing high-quality, traceable\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eBrazilian specialty coffee. The estate has highly modernized coffee processing facilities and implements strict quality control. Currently,\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e Ipanema\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e has\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e 5,500\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e hectares of cultivable land, spread across three historic coffee estates:\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e Conquistar\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e,\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e Capoeirinha\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e, and\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e Rio Verde\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e. All three estates are located in Brazil's most renowned\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e Sul de Minas\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e region. From its inception,\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e Ipanema\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e collaborated with senior Brazilian agricultural experts to analyze the soil, climate, altitude, and geological characteristics of these three regions. With over\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" class=\"s2\"\u003e 40\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e years of cultivation experience, they now produce today's high-quality specialty coffee.\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"s3\"\u003eIn addition to coffee cultivation, sustainability is Ipanema's commitment to consumers. By collaborating with agricultural scientists, they seek better operating models for coffee and the ecosystem. Of their land, 1,200 hectares are preserved for ecological sustainable development. Through these efforts, Ipanema received certifications such as EUREPGAP Code, UTZ Kapeh Code, Rainforest Alliance, CSC, Fairtrade USA, C.A.F.E., and AAA Ecolaboration in 2002.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p4\"\u003e👍🏼\u003cspan class=\"s2\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cspan class=\"s3\"\u003eQuality Control\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003eIpanema\u003c\/span\u003e has its own coffee cupping team, all members holding Specialty Coffee Association of America (SCAA) cupping licenses and CQI (Coffee Quality Institute) quality certificates. On average, they conduct over \u003cspan class=\"s2\"\u003e10,000\u003c\/span\u003e quality inspections and \u003cspan class=\"s2\"\u003e300\u003c\/span\u003e cupping tests daily. Through these stringent quality controls, \u003cspan class=\"s2\"\u003eIpanema\u003c\/span\u003e's coffee consistently maintains a high-quality status.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🏆\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cspan\u003eAwards\u003cbr\u003e\u003c\/span\u003e2023\u0026nbsp;\u003cspan class=\"s3\"\u003eBrazil\u003c\/span\u003e\u0026nbsp;\u003cspan class=\"s3\"\u003eCup of Excellence\u003c\/span\u003e\u0026nbsp;\u003cspan class=\"s3\"\u003eDouble Champion\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u0026nbsp;\u003c\/span\u003e‧Champion\u003cspan class=\"s2\"\u003e(\u003c\/span\u003eTraditional Category\u003cspan class=\"s2\"\u003e) -\u0026nbsp;\u003c\/span\u003eGeisha\u003cspan class=\"s2\"\u003e\u0026nbsp;\u003c\/span\u003ePulped Natural Honey Process\u003cspan class=\"s2\"\u003e 92.15\u003cbr\u003e\u003c\/span\u003e\u003cspan class=\"Apple-converted-space\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cspan class=\"s3\"\u003e‧Champion\u003c\/span\u003e(\u003cspan class=\"s3\"\u003eExperimental Category\u003c\/span\u003e) -\u0026nbsp;\u003cspan class=\"s3\"\u003eGeisha\u003c\/span\u003e\u0026nbsp;\u003cspan class=\"s3\"\u003eAnaerobic Natural\u003c\/span\u003e 91.32\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cb\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"Dolce豆子","offers":[{"title":"227g (Half lb)","offer_id":48694756180185,"sku":null,"price":245.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/9.png?v=1783754924"},{"product_id":"613-colombia-nario-floral-station-geisha","title":"613 Colombia Nariño Floral Station Geisha Washed - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Nariño Floral Station\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 2,300m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Washed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoasting Level: Medium Light Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003eJasmine, Lavender, Passion Fruit, Peach, Lemongrass, Green Tea, Marshmallow\u003c\/p\u003e\n\u003cdiv class=\"ProductDetail-description\"\u003e\n\u003cdiv class=\"ProductDetail-description-content clearfix\"\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e✏️\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u0026nbsp;Reference Information\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003eThis coffee comes from NARIÑO, a region in Colombia renowned for producing specialty coffee. Floral Station is a relatively new processing station in the area. Amidst anaerobic and other special processing methods, this station’s admirable washed processing technique beautifully showcases the flavor of Gesha coffee from this precious land. The green beans themselves exude a delicate quality brought by the refined washed process, accompanied by a subtle floral aroma. After roasting, the coffee reveals nature's immense favoritism towards this Gesha, filling the mouth with charming floral notes and a pleasantly delightful acidity.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003e\u003cb\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":48694794911961,"sku":null,"price":260.0,"currency_code":"HKD","in_stock":true},{"title":"8oz","offer_id":48694794944729,"sku":null,"price":370.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/12.png?v=1783755476"},{"product_id":"221md-sidama-bona","title":"221MD Ethiopia Sidama Bona Natural - Dolce Coffee Single Origin","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Sidama\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 1,950m - 2,200m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Natural\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoast Level: Medium Dark Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003eRoasted Mandarin, Berries, Caramel, Rich \u0026amp; Smooth\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e✏️\u003c\/span\u003e\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003cstrong\u003eReferences\u003cbr\u003e\u003c\/strong\u003eSidama, located in southwestern Ethiopia, is characterized by its mineral-rich volcanic soil. Bona Zuria, with its lush vegetation and unique climate, is a cradle for specialty coffee.\u003cbr\u003eThis lot is produced by the Bona Qiatto processing station, part of Daye Bensa. The station collaborates with over 391 local smallholder farmers and is equipped with professional depulping machines, pressure sorters, and well-ventilated African drying beds. The processing station strictly adheres to environmental guidelines, implementing waste recycling and organic composting to reduce ecological impact.\u003cbr\u003eDaye Bensa CEO Asefa firmly believes that quality coffee originates from farmers. In addition to contracting with local smallholder farmers to purchase ripe coffee cherries, the company also hosts an annual Farmers Day in August, distributing bonuses to recognize outstanding smallholder farmers. Furthermore, they actively establish farmer schools and medical facilities, and distribute new seedlings to support the local economy.\u003cbr\u003e\u003cbr\u003e【Disease-resistant 74 Series Varieties】\u003cbr\u003eThis lot includes varieties 74110, 74112, and 74165. These are disease-resistant varieties developed in the 1970s by the Jimma Agricultural Research Center (JARC) to combat Coffee Berry Disease (CBD). \"74\/75\" indicates the selection year (1974\/1975), followed by the identification number. These varieties are not only highly disease-resistant but also exhibit outstanding flavor profiles and are now widely cultivated across various regions of the country.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e【Processing Steps】\u003cbr\u003eSorting: After harvesting, smallholder farmers send the coffee cherries to the processing station, where floaters are removed using water tanks.\u003cbr\u003eFermentation: The quality coffee cherries that sink are left to ferment for 36-72 hours.\u003cbr\u003eSun Drying: The cherries are spread on African drying beds and turned manually every 30 minutes to ensure even drying and prevent mold. After 2-3 weeks of drying until the moisture content is below 10.5%, they are transported to the capital, Addis Ababa, for hulling, color sorting, and grading, before being packaged for export.\u003c\/p\u003e\n\u003cdiv class=\"ProductDetail-description\"\u003e\n\u003cdiv class=\"ProductDetail-description-content clearfix\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"p2\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cb\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dolce豆子","offers":[{"title":"227g (Half lb)","offer_id":48787438108889,"sku":null,"price":270.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/5.png?v=1783751694"},{"product_id":"223md-arbegona-74158","title":"223MD Ethiopia Arbegona 74158 Washed - Dolce Coffee Single Origin","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eCountry: Ethiopia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRegion: Arbegona\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eAltitude: 2,200m-2,400m\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eProcess: Washed\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eRoasting Level: Medium Dark Roast\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTasting Notes: \u003c\/span\u003eFloral, Cream, Juicy Fruit Notes, Delicate, Chocolate Finish\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003e✏️\u003c\/span\u003e\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003cstrong\u003eReferences\u003cbr\u003e\u003c\/strong\u003e\u003cspan class=\"s1\"\u003eBochesa\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003eis located on the \u003cspan class=\"s1\"\u003eArbegona\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003ehighlands at an altitude of \u003cspan class=\"s1\"\u003e2,251\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003emeters, making it one of the highest-altitude coffee-producing regions in Ethiopia. Its unique geographical advantage, combined with \u003cspan class=\"s1\"\u003eDaye Bensa's\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003eprofessional systematic management, ensures that the coffee produced here is of top-tier quality in terms of flavor complexity and cleanliness.\u003cbr\u003eThe processing station is operated by \u003cspan class=\"s1\"\u003eDaye Bensa\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003eand, due to its extremely high altitude, the harvest season is later than other regions (\u003cspan class=\"s1\"\u003eDecember to February\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003eeach year). The area employs a diversified farming model, where coffee trees co-exist with crops such as sugarcane, enset (false banana), and spices, creating an excellent agricultural ecosystem.\u003cbr\u003e\u003cspan class=\"s1\"\u003eDaye Bensa CEO Asefa\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003efirmly believes that quality coffee comes from farmers. In addition to contracting with local smallholders to purchase ripe coffee cherries, the company holds a \u003cspan class=\"s1\"\u003e\"Farmers Day\"\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003eevery August to award bonuses to outstanding smallholders. Furthermore, they actively establish farmer schools and medical facilities, and distribute new seedlings to support the local economy.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003e【Star Variety: \u003cspan class=\"s1\"\u003e74158\u003c\/span\u003e】\u003cbr\u003e\u003cspan class=\"s1\"\u003e74158\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003eis an excellent variety developed by the \u003cspan class=\"s1\"\u003eJimma Agricultural Research Center (JARC)\u003c\/span\u003e, originating from wild plants in the \u003cspan class=\"s1\"\u003eMetu-Bishari\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003eforest. It boasts strong disease resistance and excellent yields, and was even the \u003cspan class=\"s1\"\u003e2022\u003cspan\u003e\u0026nbsp;\u003c\/span\u003eCOE\u003cspan\u003e\u0026nbsp;\u003c\/span\u003e\u003c\/span\u003echampion variety. Its characteristics include intense floral and citrus notes, with hints of berries, apricot, and a chocolate finish. In high-altitude environments, its flavor cleanliness and complexity are elevated to an even higher level.\u003c\/p\u003e\n\u003cdiv class=\"ProductDetail-description\"\u003e\n\u003cdiv class=\"ProductDetail-description-content clearfix\"\u003e\n\u003cdiv\u003e\n\u003cp class=\"p2\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cb\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Dolce豆子","offers":[{"title":"227g (Half lb)","offer_id":48787441287385,"sku":null,"price":348.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/3.png?v=1783750988"},{"product_id":"224-ethiopia-guji-shakiso","title":"224 Ethiopia Guji Shakiso Washed - Dolce Coffee Single Origin","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCountry:\u003c\/span\u003e Ethiopia\u003cbr\u003e\u003cspan class=\"s1\"\u003eRegion: \u003c\/span\u003eGuji Shakiso\u003cbr\u003e\u003cspan class=\"s1\"\u003eAltitude: \u003c\/span\u003e2,020m - 2,220m\u003cbr\u003e\u003cspan class=\"s1\"\u003eProcess: Washed\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"s1\"\u003eRoasting Level: Light Roast\u003c\/span\u003e\u003cbr\u003eTasting Notes: Citrus Aroma, Wild Berries, Green Mango,\u0026nbsp;Milk Chocolate, Creamy, Clean \u0026amp; Balanced\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003e✏️\u003c\/span\u003e\u003cspan class=\"s3\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cstrong\u003eReferences\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"s4\"\u003eGuji\u003c\/span\u003e is a lush green land located in the Oromia region of southern Ethiopia, near \u003cspan class=\"s4\"\u003eYirgacheffe\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eSidama\u003c\/span\u003e. The name \u003cspan class=\"s4\"\u003eGuji\u003c\/span\u003e comes from a traditional tribe in \u003cspan class=\"s4\"\u003eOromia\u003c\/span\u003e that has dominated these towering mountains for a thousand years. In \u003cspan class=\"s4\"\u003e2002\u003c\/span\u003e, the \u003cspan class=\"s4\"\u003eGuji\u003c\/span\u003e region became independent from \u003cspan class=\"s4\"\u003eSidama\u003c\/span\u003e. Coffee is grown in \u003cspan class=\"s4\"\u003eGuji\u003c\/span\u003e at altitudes between \u003cspan class=\"s4\"\u003e1900\u003c\/span\u003e and \u003cspan class=\"s4\"\u003e2350\u003c\/span\u003e meters. This area experiences frequent rainfall, and its terrain is known for its steep mountains. The coffee trees here grow in nutrient-rich soil and high-altitude terroir, making \u003cspan class=\"s4\"\u003eGuji\u003c\/span\u003e one of the most popular coffee regions in the world.\u003cbr\u003eShakiso\u003cspan class=\"s1\"\u003e is a town in the Oromia region of Ethiopia, located in the \u003c\/span\u003eGuji\u003cspan class=\"s1\"\u003e zone, with a latitude and longitude of \u003c\/span\u003e5°45'N, 38°55'E and an altitude of 1758 meters. The Guji zone is bordered by the Ganale Dorya River, with the Bale zone to the east and the southern part of the Gedeo Zone to the west.\u003cbr\u003eThe processing plant is located at an altitude of \u003cspan class=\"s4\"\u003e2200\u003c\/span\u003e meters, making it one of the highest coffee growing areas in Ethiopia. The berries come from small farmers in the surrounding villages of Kuber, and the coffee flavor has great potential. Coffee is the main cash crop in this area, along with sugarcane, wild bananas, spices, and vegetables.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cb\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":48933425709273,"sku":null,"price":195.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":48933425742041,"sku":null,"price":270.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/23.png?v=1783834902"},{"product_id":"225-nyeri-asali-ab-top","title":"225 Kenya Nyeri Asali AB TOP Washed - Dolce Coffee Single Origin","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCountry:\u003c\/span\u003e Kenya\u003cbr\u003e\u003cspan class=\"s1\"\u003eRegion:\u003c\/span\u003e Nyeri\u003cbr\u003e\u003cspan class=\"s1\"\u003eAltitude:\u003c\/span\u003e 1,700m-1,800m\u003cbr\u003e\u003cspan class=\"s1\"\u003eProcess:\u003c\/span\u003e Washed\u003cbr\u003e\u003cspan class=\"s1\"\u003eRoasting Level:\u003c\/span\u003e Light Roast\u003cbr\u003eTasting Notes: Floral, Candied Lemon Peel, Blackberry, Berry Jam, Red Plum, Orange Peel, Pink Guava, Honey, Berry Notes\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003e✏️\u003c\/span\u003e\u003cspan class=\"s3\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cstrong\u003eReferences\u003c\/strong\u003e\u003cbr\u003e\"\u003cspan class=\"s4\"\u003eAsali\u003c\/span\u003e\" means \"honey\" in Swahili (Kenya's national language), symbolizing its pleasing honey-like flavor and showcasing the classic Kenyan profile. Kenyan \"\u003cspan class=\"s4\"\u003eAsali\u003c\/span\u003e\" \u003cspan class=\"s4\"\u003eAA\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eAB\u003c\/span\u003e differ only in screen size grading, while \u003cspan class=\"s4\"\u003ePB\u003c\/span\u003e is the peaberry grade; other processing steps are essentially the same. Kenyan \"\u003cspan class=\"s4\"\u003eAsali\u003c\/span\u003e\" combines 4 coffee varieties: \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eRuiru 11\u003c\/span\u003e, and \u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e.\u003cbr\u003eCurrently, although \u003cspan class=\"s4\"\u003eSL\u003c\/span\u003e varieties are common in Kenyan coffee regions, farmers are rapidly adopting new varieties like \u003cspan class=\"s4\"\u003eRuiru 11\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e due to lower management costs on farms. This means \u003cspan class=\"s4\"\u003eSL\u003c\/span\u003e varieties are being \"converted\" to new varieties. Therefore, it's difficult to determine the proportion of each variety in \"\u003cspan class=\"s4\"\u003eAsali\u003c\/span\u003e,\" but each variety can express its characteristics. Since it mainly depends on cupping results, suitable batches are sourced from \u003cspan class=\"s4\"\u003eKirinyaga\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eNyeri\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eKiambu\u003c\/span\u003e, and \u003cspan class=\"s4\"\u003eMuranga\u003c\/span\u003e regions for blending. Therefore, \"\u003cspan class=\"s4\"\u003eAsali\u003c\/span\u003e\" does not belong to any single processing station. To ensure consistent quality, selecting too many processing station batches is avoided.\u003cbr\u003e\u003cbr\u003e\u003cspan class=\"s1\"\u003e【\u003c\/span\u003eIntroduction to \u003cspan class=\"s1\"\u003eSL28\u003c\/span\u003e, \u003cspan class=\"s1\"\u003eSL34\u003c\/span\u003e, \u003cspan class=\"s1\"\u003eRuiru 11\u003c\/span\u003e, and \u003cspan class=\"s1\"\u003eBatian Varieties】\u003cbr\u003e\u003c\/span\u003eClassic Kenyan varieties, the \"\u003cspan class=\"s4\"\u003eSL\u003c\/span\u003e\" in \"\u003cspan class=\"s4\"\u003eSL-28\u003c\/span\u003e\" and \"\u003cspan class=\"s4\"\u003eSL-34\u003c\/span\u003e\" stands for \u003cspan class=\"s4\"\u003eScot Laboratories\u003c\/span\u003e\u003cspan class=\"s5\"\u003e, which conducted a series of variety selections and tests in the \u003c\/span\u003e\u003cspan class=\"s4\"\u003e1930s\u003c\/span\u003e to identify which Kenyan coffee varieties had the greatest potential in terms of quality and cultivation. Scientists identified over \u003cspan class=\"s4\"\u003e40\u003c\/span\u003e different types of coffee trees, categorized them, numbered them, and named them with \"\u003cspan class=\"s4\"\u003eSL\u003c\/span\u003e,\" finding ideal varieties through \"selection\" rather than \"hybridization\" from existing ones, even though many of these varieties were descendants of natural hybridization and grafting.\u003cbr\u003e\u003cspan class=\"s4\"\u003eRuiru 11\u003c\/span\u003e is a coffee variety developed in the laboratory by the Coffee Research Foundation (\u003cspan class=\"s4\"\u003eCRF\u003c\/span\u003e\u003cspan class=\"s5\"\u003e) in Kenya in \u003c\/span\u003e\u003cspan class=\"s4\"\u003e1985\u003c\/span\u003e, with the aim of combating Coffee Berry Disease (CBD) and coffee leaf rust, and is suitable for Kenya's coffee growing altitudes. \u003cspan class=\"s4\"\u003eRuiru 11\u003c\/span\u003e was produced by inter-varietal hybridization, combining the \u003cspan class=\"s4\"\u003eTimor Hybrid\u003c\/span\u003e variety (a cross between Arabica and Robusta) and the \u003cspan class=\"s4\"\u003eRume Sudan\u003c\/span\u003e cultivar, which is resistant to coffee berry disease. It is named after the coffee research station in \u003cspan class=\"s4\"\u003eRuiru\u003c\/span\u003e town, Kenya, and the number \u003cspan class=\"s4\"\u003e11\u003c\/span\u003e indicates that it was the first variety developed by Kenyans. \u003cspan class=\"s4\"\u003eRuiru 11\u003c\/span\u003e is characterized by plants that do not require much space, have high yields, and produce within \u003cspan class=\"s4\"\u003e1.5\u003c\/span\u003e years, yielding more per unit than \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e. Its drawbacks are sensitivity to moisture and slightly inferior quality compared to \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e, unless grafted onto traditional varieties.\u003cbr\u003e\u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e is a newer variety launched by the Coffee Research Foundation in Kenya in \u003cspan class=\"s4\"\u003e2010\u003c\/span\u003e. It is resistant to Coffee Berry Disease and coffee leaf rust, and is sensitive to acidic soils. \u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e's genetic sources come from several excellent varieties such as \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eK7\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eSL4\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eRume Sudan\u003c\/span\u003e, \u003cspan class=\"s4\"\u003eN39\u003c\/span\u003e, and \u003cspan class=\"s4\"\u003eTimor Hybrid\u003c\/span\u003e\u003cspan class=\"s5\"\u003e, combining the advantages of multiple varieties. \u003c\/span\u003e\u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e's appearance and taste are similar to \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e. Its bean size is larger than other Kenyan varieties, and its quality rivals \u003cspan class=\"s4\"\u003eSL28\u003c\/span\u003e and \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e. \u003cspan class=\"s4\"\u003eBatian\u003c\/span\u003e has high yields, produces within \u003cspan class=\"s4\"\u003e1.5\u003c\/span\u003e years, has a tall tree shape, bronze-green leaves, and very large fruits and beans, similar to \u003cspan class=\"s4\"\u003eSL34\u003c\/span\u003e.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e🚨\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"s2\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cb\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":48933436817625,"sku":null,"price":175.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":48933436850393,"sku":null,"price":245.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/24.png?v=1783835233"},{"product_id":"zephyr-豆子咖啡拼配豆","title":"Zephyr - Dolce Blend Coffee","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003eBlend Coffee Beans: The Roaster's Secret Recipe\u003c\/strong\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eBlend coffee beans are like the roaster's private dish, with each shop offering a unique soul. The roaster breaks down and reassembles different single-origin beans. Unlike single-origin coffees that highlight the characteristics of a specific region, blends aim to harmonize and smooth out the \"temperaments\" of various beans through roasting. A blend is like a canvas with ample white space, not emphasizing a single fruit or nutty aroma, but presenting an overall sense of balance.\u003cbr\u003eWhen you drink it, open your senses and let your imagination feel the ambiance it creates.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eRoast Level: Light Roast\u003cbr\u003eTasting Notes: Gentle \u0026amp; Silky, Light \u0026amp; Vibrant, Refreshing Aftertaste. Like a breeze on a hot summer day!\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e🚨 \u003c\/span\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u0026nbsp;\u003c\/p\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":48933457723609,"sku":null,"price":200.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":48933457756377,"sku":null,"price":298.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/22.png?v=1783835619"},{"product_id":"623-ethiopia-guji-buku-abel","title":"623 Ethiopia Guji Buku Abel Slow Dry Natural - Dolce Coffee Single Origin","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCountry:\u003c\/span\u003e Ethiopia\u003cbr\u003e\u003cspan class=\"s1\"\u003eRegion:\u003c\/span\u003e Guji\u003cbr\u003e\u003cspan class=\"s1\"\u003eAltitude:\u003c\/span\u003e 2,200m\u003cbr\u003e\u003cspan class=\"s1\"\u003eProcess: Slow Dry Natural\u003cbr\u003eRoasting Level: Light Roast\u003cbr\u003eTasting Notes: \u003c\/span\u003eDelicate Citrus \u0026amp; Floral Notes, Dried Apricot, Berry \u0026amp; Starfruit, Spice \u0026amp; Chocolate Finish, Silky \u0026amp; Full-bodied\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s2\"\u003e✏️\u003c\/span\u003e\u003cspan class=\"s3\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cstrong\u003eReferences\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"s3\"\u003eGuji\u003c\/span\u003e has rapidly risen in recent years, thanks to its natural advantages of high altitude and large diurnal temperature range. Located at over \u003cspan class=\"s3\"\u003e2200\u003c\/span\u003e meters, the \u003cspan class=\"s3\"\u003eGuji\u003c\/span\u003e terrain is diverse, including numerous pristine forests and significantly fertile soil, naturally possessing the potential to cultivate high-quality coffee.\u003cbr\u003e\u003cspan class=\"s1\"\u003eAmong them, the highly acclaimed\u003c\/span\u003e Buku Abel\u003cspan class=\"s1\"\u003e in the market belongs to the\u003c\/span\u003e Hambella Woreda\u003cspan class=\"s1\"\u003e district in\u003c\/span\u003e Guji\u003cspan class=\"s1\"\u003e. Its fame dates back to\u003c\/span\u003e 2016\u003cspan class=\"s1\"\u003e, when the\u003c\/span\u003e Hambella Woreda\u003cspan class=\"s1\"\u003e district won champions and runners-up in the\u003c\/span\u003e TOH\u003cspan class=\"s1\"\u003e (Taste of Harvest Ethiopia) Africa competition for three consecutive years, with its intoxicating aroma and multi-layered taste.\u003cbr\u003e\u003c\/span\u003eRegarding the cultivation environment, \u003cspan class=\"s3\"\u003eBuku Abel\u003c\/span\u003e coffee trees are typically planted in shaded banana plantations. With cold temperatures at night and high altitude, coffee cherries ripen slowly, resulting in small, hard fruits with a high sweetness flavor profile. Most of the coffee harvest in the \u003cspan class=\"s3\"\u003eGuji\u003c\/span\u003e region comes from different farms, and even within the same area, their flavor characteristics vary greatly, forming a stark contrast with Yirgacheffe and Sidamo coffees.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e🚨 \u003cb\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":49022587470041,"sku":null,"price":240.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":49022587502809,"sku":null,"price":348.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/26.png?v=1785324163"},{"product_id":"624-ethiopia-bench-maji-fair-trade-gesha","title":"624 Ethiopia Bench Maji Fair Trade Gesha Natural - Dolce Coffee Single Origin","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCountry: \u003c\/span\u003eEthiopia\u003cbr\u003e\u003cspan class=\"s1\"\u003eRegion: \u003c\/span\u003eBench Maji\u003cbr\u003e\u003cspan class=\"s1\"\u003eAltitude: \u003c\/span\u003e2,360m\u003cbr\u003e\u003cspan class=\"s1\"\u003eProcess: \u003c\/span\u003eNatural\u003cbr\u003eRoasting Level: Light Roast\u003cbr\u003eTasting Notes:\u0026nbsp;Mango, Passionfruit, Muscat Grape, Honey, Jam, Full-bodied, Delicate Juicy Finish\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u003cspan class=\"s3\"\u003e✏️\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\u0026nbsp;\u003c\/span\u003e\u003cstrong\u003eReference\u003c\/strong\u003e\u003cbr\u003eHidden Treasure – \"Fair Trade Station\" Fair Trade Finch Geisha.\u003cbr\u003eA premium Geisha coffee from Bench Maji, Ethiopia. This region is isolated and difficult to locate on a map. The pristine natural ecosystem, combined with a unique and stable microclimate, cultivates Geisha coffee with highly distinctive flavors. Local producers firmly believe that only through diligent hard work can they receive the fairest and most authentic rewards. In addition to its exceptional natural conditions, the processing station is situated at a high altitude, where the significant temperature difference between day and night is key to the coffee's sweetness and complexity.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003e\u0026nbsp;\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e🚨 \u003cb\u003eCoffee Bean Resting Recommendation\u003cbr\u003e\u003c\/b\u003e\u003cb\u003e\u003c\/b\u003eFreshly roasted coffee beans need time for their aromatic compounds and oils to mature and develop. Proper resting helps the beans express a more stable and balanced flavour. We recommend waiting 2–3 weeks from the roast date before brewing for the best results.\u003cbr\u003e※ Light to medium roast: 12–14 days\u003cbr\u003e※ Medium-dark roast and specialty processed beans: 2–3 weeks\u003c\/p\u003e","brand":"Dolce豆子","offers":[{"title":"150g","offer_id":49022592123097,"sku":null,"price":240.0,"currency_code":"HKD","in_stock":true},{"title":"227g (Half lb)","offer_id":49022592155865,"sku":null,"price":348.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/files\/27.png?v=1785324465"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0812\/2551\/5225\/collections\/How_Coffee_Color_Sorting_Machines_Detect_Defects.jpg?v=1779865880","url":"https:\/\/www.dolce-store.com\/en\/collections\/all-beans.oembed","provider":"Dolce豆子","version":"1.0","type":"link"}