{"title":"Bloody Ripper Collection","description":"\u003cp\u003eCurated by The Collector, keeper of the Bloody Ripper collection. Only the wildest flavours make it onto his shelves: coffees so intense they taste like they came from another galaxy.\u003c\/p\u003e","products":[{"product_id":"nogales-colombia-natural-geisha","title":"NOGALES | COLOMBIA NATURAL GEISHA","description":"\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Finca Nogales\u003cbr\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e La Falda\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Huila\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Classic Natural\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,770 masl\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Nectarine, Dark Cherry, Honey\u003c\/p\u003e\n\u003cp\u003eThis one is all about quiet precision and controlled beauty.\u003c\/p\u003e\n\u003cp\u003eFrom La Falda at Finca Nogales, this Geisha is grown at 1,770 masl, coming from just 2,000 trees with an annual production of around 2,000 kilos. Small scale, but everything here is pushed to the highest level of detail.\u003c\/p\u003e\n\u003cp\u003eIt starts at harvest, where only the ripest, deepest red cherries are hand selected at peak maturity. For this lot, they take it a step further. The coffee is picked only during the absolute peak of the harvest window, when sugars and aromatics are at their highest concentration. That moment defines the clarity and elegance you taste in the cup.\u003c\/p\u003e\n\u003cp\u003ePost-harvest, the cherries are washed with treated water to remove any surface impurities, followed by a flotation step. The dense, fully developed cherries sink and are kept, while anything underripe or defective is removed. From there, the coffee moves through fermentation before entering one of the most defining stages of the process.\u003c\/p\u003e\n\u003cp\u003eDrying happens slowly in a dark room with fully controlled temperature and humidity. No direct light, no sudden shifts. Just a steady, careful drying phase that protects the delicate aromatic compounds Geisha is known for and locks in clarity.\u003c\/p\u003e\n\u003cp\u003eIn the cup, this coffee leans into a refined floral profile. You get soft but expressive notes of jasmine and rose on the nose, followed by a sweetness that feels round and structured, like honey and brown sugar. Underneath, there is a gentle tropical layer with hints of mango, pineapple and tangerine that slowly opens up as the coffee cools.\u003c\/p\u003e\n\u003cp\u003eThe result sits right in that space between elegance and depth. Clean, composed and beautifully layered.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRecommended resting time before freezing:\u003c\/strong\u003e 14-20 days after roast.\u003c\/p\u003e","brand":"Ripsnorter","offers":[{"title":"100G \/ OMNI","offer_id":53419608703315,"sku":null,"price":25.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/1765\/1390\/files\/nogales_gnatural_geisha.png?v=1776352737"},{"product_id":"los-lajones-natural-geisha","title":"LOS LAJONES | PANAMA NATURAL GEISHA","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Graciano Cruz\u003cbr\u003e\u003cstrong\u003eFarm:\u003c\/strong\u003e Hiu Los Lajones\u003cbr\u003e\u003cstrong\u003eLot:\u003c\/strong\u003e 3XXX\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Panama\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Volcán, Chiriquí\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Classic Natural\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,650–2,400 masl\u003cbr\u003e\u003cstrong\u003eTasting Notes:\u003c\/strong\u003e Nectarine, mandarin, oolong tea\u003c\/p\u003e\n\u003cp class=\"PDq2pG_selectionAnchorContainer\"\u003ePerched high on the volcanic slopes of Volcán Barú, Hiu Los Lajones has become one of Panama's most respected coffee farms. Led by Graciano Cruz, a pioneer of Panamanian specialty coffee, the farm has spent decades proving that great coffee doesn't need to shout. Instead, meticulous farming, careful processing and an extraordinary terroir allow the coffees to speak for themselves. The result is a reputation built on elegance, consistency and some of the country's most celebrated Geishas.\u003cspan class=\"PDq2pG_selectionAnchor\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eLot #3XXX is exactly that. A beautifully clean classic natural where the process enhances, rather than dominates, the coffee. Expect vibrant notes of nectarine and mandarin, layered with delicate florals and finishing with the soft, tea like elegance of oolong. Refined, expressive and effortlessly drinkable, it's a reminder of why Panama remains the benchmark for world class Geisha.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRecommended resting time before freezing:\u003c\/strong\u003e 14-20 days after roast.\u003c\/p\u003e\n\u003cpre class=\"cm-content q9tKkq_readonly m-0\"\u003e\u003cbr\u003e\u003c\/pre\u003e","brand":"Ripsnorter","offers":[{"title":"100G \/ OMNI","offer_id":54577928175955,"sku":null,"price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/1765\/1390\/files\/LOSLAJONES.png?v=1786625759"},{"product_id":"palenzuela-natural-geisha","title":"PALENZUELA | PANAMA NATURAL GEISHA","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Manuel Barsallo\u003cbr\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eAgricola\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Panama\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Alto Jaramillo\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Classic Natural\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700 - 1,900 masl\u003cbr\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eWild peach, mulberry, honeysuckle\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManuel Barsallo has spent years immersed in almost every corner of specialty coffee. From cupping, roasting and education to green buying, processing and quality control, his journey has given him a unique perspective on what it takes to create truly exceptional coffee. Today, he works closely with some of Panama's most exciting producers, including Café Don Benjie and Agricola Geisha, while continuing to experiment with processing and develop coffees under his own name. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003ePalenzuela Coffee Reserve brings that experience together with one of Panama's great coffee growing families. The Palenzuelas' journey into coffee began with Gonzalo and Yrma Palenzuela, who started Agricola Geisha after retirement. What began almost as a hobby became a serious pursuit of quality, with their farms in the highlands of Chiriquí eventually producing award winning Geisha and Pacamara. Manuel's involvement adds another layer to that story, bringing his experience in processing and sensory evaluation into the creation of distinctive small Geisha lots. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGeisha in Panama is something special. Originally from Ethiopia eventually made its way through Africa and Central America, the variety found an extraordinary home in Panama's high elevation volcanic landscapes. Cool temperatures slow cherry maturation, while altitude, mist, rainfall and volcanic soils help create the incredible aromatic complexity the variety has become famous for. Panama ultimately brought the variety onto the world stage, establishing it as one of the most celebrated and sought after coffees in specialty coffee today. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRecommended resting time before freezing:\u003c\/strong\u003e 14-20 days after roast.\u003c\/p\u003e\n\u003cpre class=\"cm-content q9tKkq_readonly m-0\"\u003e\u003cbr\u003e\u003c\/pre\u003e","brand":"Ripsnorter","offers":[{"title":"100G \/ OMNI","offer_id":54749347578195,"sku":null,"price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/1765\/1390\/files\/PALENZUELANATURAL.jpg?v=1787833909"},{"product_id":"palenzuela-washed-geisha","title":"PALENZUELA | PANAMA WASHED GEISHA","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Manuel Barsallo\u003cbr\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eAgricola\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Panama\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Alto Jaramillo\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Geisha\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Classic washed\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,700 - 1,900 masl\u003cbr\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eOrange, white nectarine, chamomile\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eManuel Barsallo has spent years immersed in almost every corner of specialty coffee. From cupping, roasting and education to green buying, processing and quality control, his journey has given him a unique perspective on what it takes to create truly exceptional coffee. Today, he works closely with some of Panama's most exciting producers, including Café Don Benjie and Agricola Geisha, while continuing to experiment with processing and develop coffees under his own name. \u003c\/span\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp\u003e\u003cspan\u003ePalenzuela Coffee Reserve brings that experience together with one of Panama's great coffee growing families. The Palenzuelas' journey into coffee began with Gonzalo and Yrma Palenzuela, who started Agricola Geisha after retirement. What began almost as a hobby became a serious pursuit of quality, with their farms in the highlands of Chiriquí eventually producing award winning Geisha and Pacamara. Manuel's involvement adds another layer to that story, bringing his experience in processing and sensory evaluation into the creation of distinctive small Geisha lots. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eGeisha in Panama is something special. Originally from Ethiopia eventually made its way through Africa and Central America, the variety found an extraordinary home in Panama's high elevation volcanic landscapes. Cool temperatures slow cherry maturation, while altitude, mist, rainfall and volcanic soils help create the incredible aromatic complexity the variety has become famous for. Panama ultimately brought the variety onto the world stage, establishing it as one of the most celebrated and sought after coffees in specialty coffee today. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRecommended resting time before freezing:\u003c\/strong\u003e 14-20 days after roast.\u003c\/p\u003e\n\u003cpre class=\"cm-content q9tKkq_readonly m-0\"\u003e\u003cbr\u003e\u003c\/pre\u003e","brand":"Ripsnorter","offers":[{"title":"100G \/ OMNI","offer_id":54749610246483,"sku":null,"price":40.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/1765\/1390\/files\/PALENZUELAWASHED.jpg?v=1787835485"},{"product_id":"nestor-lasso-natural-ombligon","title":"NESTOR LASSO | COLOMBIA MOSTO FERMENTATION NATURAL OMBLIGON","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Nestor Lasso\u003cbr\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca El Diviso\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Bruselas, Pitalito - Huila\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Ombligon\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Mosto Fermentation\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1550 to 1800 masl\u003cbr\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eCherry Liquor, marshmallow, chocolate\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eOmbligon is a rare Ethiopian landrace that has found an incredible expression at Finca El Diviso. Its name comes from \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eombligo\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e, Spanish for belly button, referring to the distinctive shape of the cherry. Nestor Lasso's Ombligon has become particularly renowned through its appearances on some of the world's biggest coffee competition stages.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAt El Diviso, Nestor has built a reputation for combining unusual varieties with highly controlled fermentation. Rather than processing simply for intensity, each stage is designed to develop sweetness, fruit and complexity while keeping enough clarity for the character of the variety to come through.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor this lot, perfectly ripe cherries undergo a complex multi stage fermentation. The coffee spends 24 hours anaerobically fermenting at 16 to 18°C, followed by a second 12 hour anaerobic fermentation in a temperature controlled BioMaster tank.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe final stage sees the cherries submerged for \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e36 hours at 32°C with mosto from the same Ombligon variety\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a key step responsible for the coffee's explosive fruit character. Fermentation is stopped through hot and cold quenching before the coffee is precision dried in a sealed stainless steel dehumidification system.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA seriously technical process behind an incredibly expressive coffee. A proper Bloody Ripper.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRecommended resting time before brewing or freezing:\u003c\/strong\u003e 14-20 days after roast.\u003c\/p\u003e\n\u003cpre class=\"cm-content q9tKkq_readonly m-0\"\u003e\u003cbr\u003e\u003c\/pre\u003e","brand":"Ripsnorter","offers":[{"title":"100G \/ OMNI","offer_id":55102829887827,"sku":null,"price":41.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/1765\/1390\/files\/nestorlassonaturalombligon.jpg?v=1790689616"},{"product_id":"las-flores-natural-java","title":"LAS FLORES | COLOMBIA MOSTO FERMENTATION NATURAL JAVA","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Jhoan Vergara\u003cbr\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca Las Flores\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Acevedo - Huila\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Java\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Mosto Fermentation\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1750 masl\u003cbr\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eBergamot, lemon verbena, raspberry\u003cbr\u003e\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eJhoan describes this lot as \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eFruit Forward Berry Ensemble\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a profile built around layers of berry like fruit while maintaining sweetness, body and a clean finish. Only ripe cherries measuring between 24 and 26 Brix are selected before being disinfected, floated and carefully sorted.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eProcessing starts with a 50°C thermal shock followed by rapid cooling. The cherries then undergo \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e60 hours of anaerobic fermentation\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, followed by 12 hours of oxidation. Water is introduced to stabilise the temperature before another \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e12 hour submerged fermentation with recirculation of the coffee's own mosto\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe coffee is then dried using Jhoan's hermetically sealed stainless steel \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003ePristine Precision Drying\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e system. Drying happens in stages, first reaching 18% moisture before a final drying phase brings it to 11.5% and a water activity below 0.6. The coffee is then stabilised for a minimum of two weeks.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA wild, fruit driven expression of Java, but with the structure and cleanliness to keep everything in balance. A proper Bloody Ripper.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRecommended resting time before brewing or freezing:\u003c\/strong\u003e 14-20 days after roast.\u003c\/p\u003e\n\u003cpre class=\"cm-content q9tKkq_readonly m-0\"\u003e\u003cbr\u003e\u003c\/pre\u003e","brand":"Ripsnorter","offers":[{"title":"100G \/ OMNI","offer_id":55104953581907,"sku":null,"price":35.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/1765\/1390\/files\/lasfloresnaturaljava.jpg?v=1790691832"},{"product_id":"marlon-bolanos-washed-sl-28","title":"MARLON BOLAÑOS | COLOMBIA MOSTO FERMENTATION ANAERBOBIC WASHED SL-28","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Marlon Bolaños\u003cbr\u003e\u003cstrong\u003eFarm: \u003c\/strong\u003eFinca La Loma\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Colombia\u003cbr\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Acevedo, Huila\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e SL-28\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed\u003cbr\u003e\u003cstrong\u003eFermentation:\u003c\/strong\u003e Mosto Fermentation\u003cbr\u003e\u003cstrong\u003eAltitude: \u003c\/strong\u003e1800 masl\u003cbr\u003e\u003cstrong\u003eTasting Notes: \u003c\/strong\u003eLemongrass, lucky-charms, sicilian lemon\u003c\/p\u003e\n\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eHigh in the mountains of Acevedo, Huila, Marlon Bolaños grows this SL-28 at Finca La Loma, 1,800 meters above sea level. At this altitude, the cool temperatures slow cherry maturation, giving the coffee time to develop vibrant acidity, sweetness and complexity.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter harvest, the cherries are floated to remove underripe and low density fruit before being depulped. Instead of immediately washing away the mucilage, Marlon places the coffee into fermentation tanks with the mucilage still intact, where it ferments for 72 hours. The coffee is then thoroughly washed and carefully dried.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eKeeping the mucilage around the seeds during this extended fermentation creates a more expressive interpretation of a washed SL-28. The cup keeps the clarity and structure we love from washed coffees, while building extra sweetness, fruit intensity and texture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn the cup, that translates into bright and aromatic lemongrass, a sharp, juicy Sicilian lemon acidity and the sweet, nostalgic cereal and marshmallow character of Lucky Charms. Clean, citrus driven and seriously fun.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFor Bloody Rippers, we're always searching for coffees that take an already exciting variety and push it somewhere unexpected. Marlon's SL-28 does exactly that. A clean and vibrant Colombian washed coffee at its core, turned up just enough to make it a Bloody Ripper.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eRecommended resting time before brewing or freezing:\u003c\/strong\u003e 14-20 days after roast.\u003c\/p\u003e\n\u003cpre class=\"cm-content q9tKkq_readonly m-0\"\u003e\u003cbr\u003e\u003c\/pre\u003e","brand":"Ripsnorter","offers":[{"title":"100G \/ OMNI","offer_id":55142224232787,"sku":null,"price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/1765\/1390\/files\/merlonbolanos.jpg?v=1790845086"},{"product_id":"frank-hoyos-colombia-infused-washed","title":"FRANK HOYOS | COLOMBIA YEAST INOCULATED WASHED OMBLIGON","description":"\u003cdiv class=\"ecom-column ecom-core core__column--first ecom-e7u63c6xtw6\"\u003e\n\u003cdiv class=\"core__column--wrapper\"\u003e\n\u003cdiv class=\"core__blocks\"\u003e\n\u003cdiv class=\"core__blocks--body\"\u003e\n\u003cdiv data-core-is=\"block\" class=\"ecom-block ecom-core core__block ecom-3nuljpnx33t\"\u003e\n\u003cdiv data-stopdrag=\"\" class=\"ecom__element ecom-element element__text\"\u003e\n\u003cdiv class=\"text-content ecom-html has-drop-cap-view-framed\"\u003e\n\u003cstrong data-start=\"199\" data-end=\"212\"\u003eProducer:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003eFrank Hoyos\u003cbr data-start=\"224\" data-end=\"227\"\u003e\u003cstrong data-start=\"227\" data-end=\"236\"\u003eFarm:\u003c\/strong\u003e Finca El Encanto \u003cbr data-start=\"246\" data-end=\"249\"\u003e\u003cstrong data-start=\"249\" data-end=\"260\"\u003eRegion:\u003c\/strong\u003e Pitalito, Huila\u003cbr data-start=\"286\" data-end=\"289\"\u003e\u003cstrong data-start=\"289\" data-end=\"301\"\u003eVariety:\u003c\/strong\u003e Ombligon\u003cbr data-start=\"314\" data-end=\"317\"\u003e\u003cstrong data-start=\"317\" data-end=\"329\" data-is-only-node=\"\"\u003eProcess:\u003c\/strong\u003e Washed\u003c\/div\u003e\n\u003cdiv class=\"text-content ecom-html has-drop-cap-view-framed\"\u003e\n\u003cstrong\u003eFermentation:\u003c\/strong\u003e Yeast Inoculated\u003cbr data-start=\"336\" data-end=\"339\"\u003e\u003cstrong data-start=\"339\" data-end=\"352\"\u003eAltitude:\u003c\/strong\u003e 1.650 masl\u003c\/div\u003e\n\u003cdiv class=\"text-content ecom-html has-drop-cap-view-framed\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-start=\"1133\" data-end=\"1151\"\u003eTasting Notes:\u003c\/strong\u003e Dried Violet, bubblegum, peach\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"text-content ecom-html has-drop-cap-view-framed\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"text-content ecom-html has-drop-cap-view-framed\"\u003e\n\u003cdiv class=\"flex flex-col text-sm pb-25\"\u003e\n\u003carticle class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"40b82b32-4641-4f2f-a852-4df4829a05c2\" data-testid=\"conversation-turn-486\" data-scroll-anchor=\"true\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"69970aa6-892a-4d22-86fd-1da2140f06f0\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-2\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003c\/div\u003e\n\u003cp data-pm-slice=\"1 1 []\"\u003e\u003cspan\u003eHigh in the hills of Pitalito, Huila, Colombia, at 1,650 metres above sea level, Frank Hoyos grows this beautiful Ombligon variety at Finca El Encanto. A coffee that brings together careful cherry selection, creative fermentation and a wonderfully expressive flavour profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe journey begins with perfectly ripe cherries, selected at sugar levels between 22 and 28 Brix. The cherries undergo 35 hours of oxidation before being cleaned, depulped and transferred into open fermentation tanks for another 15 hours.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis is where Frank takes things a little further. The coffee receives a warm water treatment at 35°C before selected yeast cultures associated with lemon and peach extracts are introduced. The coffee then spends another 35 hours submerged in water inside sealed tanks, with time and temperature carefully controlled to develop its tropical character.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAfter fermentation, the coffee is washed, dried in the sun for 12 hours and finished with 40 hours of mechanical drying to preserve its distinctive profile.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe result? A playful and aromatic Ombligon with delicate dried violet florals, juicy peach sweetness and a nostalgic bubblegum finish. A little unexpected, a little wild, and exactly the kind of coffee we love sharing.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Ripsnorter","offers":[{"title":"100G \/ OMNI","offer_id":55389626270035,"sku":null,"price":30.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/1765\/1390\/files\/FRANKHOYOS_ca6b1b23-b7ea-4a22-866a-b6439ff2a372.jpg?v=1793270592"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/1765\/1390\/collections\/Untitled_Artwork_94.png?v=1793904627","url":"https:\/\/ripsnorter.nl\/collections\/bloody-ripper-collection.oembed","provider":"Ripsnorter","version":"1.0","type":"link"}