{"title":"Uncommon Collection","description":"","products":[{"product_id":"mi-finquita-geisha-natural","title":"Mi Finquita Geisha Natural","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003e\u003cem\u003e***Roast Date: April 7th*** \u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003e\u003cem\u003e\u003cmeta charset=\"utf-8\"\u003eThis tin is offered at a reduced price due to an earlier roast date, but we continue to 100% stand behind its quality. We rarely discount our coffees — consider this a quiet opportunity to enjoy something special, while it lasts.\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan\u003e\u003cstrong\u003e\u003cem\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCan Ratibor Hartmann do no wrong?! His coffees continue to push to the top of my charts! This past Panama harvest, I tasted two coffees that were amazing and very contrasting. Both are Geishas; one is natural processed and the other is washed - together, they’re an awesome demonstration of the range of the Geisha variety, so we decided to launch both of them together. You have the choice of buying each tin separately or as a set.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eI go to Panama every year and I spend a week with Ratibor Hartmann. During this week, we taste a lot of Geishas together. I mean a lot – washed, natural, anaerobic, cold fermentations, carbonic macerations, pretty much the whole gamut. You can read more about Ratibor and the two coffees below. \u003c\/span\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"100 g","offer_id":42157839319107,"sku":"COF-REG-100G_FIL-24PAN14","price":31.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1821\/9001\/files\/MiFinqNatGeishaweb1.png?v=1741984947"},{"product_id":"vinka-sidra-lactic-natural","title":"Vinka Sidra Lactic Natural","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*Roast Date: July 28th*\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eThis is a funky one you won’t want to miss. It’s a Sidra that’s gone through meticulous fermentation. Maria Fernanda “Mafer” Tapia and her husband Carlos are microbiologists turned coffee farmers. They have been producing coffee for five years, and this is their second harvest. Alright, before I get geeky, let me just say this is a damn good anaerobic coffee. Why? Now you gotta read.\u003c\/p\u003e\n\u003cp\u003eThe coffee cherries were carefully harvested at their peak ripeness and hand-selected to ensure uniformity and quality. Next, a saline solution was prepared, and the cherries were submerged in an airtight container. This saline medium created a controlled anaerobic environment that encouraged the development of native lactic acid bacteria from their terroir, while limiting the growth of yeasts and other unwanted microorganisms. The fermentation process was closely monitored and maintained until it reached a pH of 3.7, at which point it was stopped by thermal shock with cold spring water. The coffee was then dried for five days in a raised bed, and the rest of the drying in a dark room. This kind of immaculate processing is what separates Mafer and Carlos from most coffee producers.  \u003cbr\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"100 g","offer_id":42441684910147,"sku":"COF-REG-100G_FIL-24ECU69","price":37.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1821\/9001\/files\/VinkaSidraLacticNatural.webp?v=1753294321"},{"product_id":"hacienda-santa-gertrudis-natural-sidra","title":"Hacienda Santa Gertrudis Natural Sidra","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cem\u003eRoast Date: April 29th\u003c\/em\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eJose Luis consistently produces one of the best Sidras in Ecuador and his processing is dialled in. His naturals are so tasty. He found a way to preserve the individuality of the Sidra variety but enhance the cup with clean and elegant winey notes that complement the botanical and tropical notes from the Sidra. It’s really inspiring to taste and makes me proud to be able to share Jose Luis’ mastery with y’all.\u003c\/p\u003e\n\u003cp\u003eThis Sidra was carefully picked, and then hand sorted. The coffee was then fermented in a sealed tank for 48 hours. Once it reached a pH of 4.2, Jose Luis stopped the fermentation, and began drying the coffee on shaded raised beds over 25 days with low humidity drying conditions and a drying temperature of 30-35 C. During this period, the coffee was also carefully picked through to remove any unripe or damaged cherries. Being anal during drying is what separates great producers from good producers.  \u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"100 g","offer_id":43124430962755,"sku":"COF-REG-100G_FIL-25ECU10","price":40.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1821\/9001\/files\/SGNaturalSidraWeb2.webp?v=1775662703"},{"product_id":"finca-el-alisal-natural-geisha","title":"Finca El Alisal Natural Geisha","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cem\u003eRoast Date: June 16th\u003c\/em\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eI was excited for this coffee since I saw it being processed in Ecuador. When I last visited Finca El Alisal, I walked through the beautiful Geisha trees at 2000m and I immediately wanted to cup this coffee. But it wasn’t until I saw this particular lot of natural drying in Leonidas’ darkroom that I fell in love with it. The cherries smelled like jasmin and black tea - both common tasting notes in Geisha but not often so intensely present in the coffee cherries themselves. I had to wait a few weeks until the coffee was done drying and it was then that I got a chance to cup it and confirm all my (good) suspicions. The coffee is amazing.\u003c\/p\u003e\n\u003cp\u003eDelicate, refreshing and floral - this coffee reminds me of everything that’s good with this world.\u003c\/p\u003e\n\u003cp\u003eLeonidas Jaramillo is another rockstar producer from Ecuador. Leo’s farm, El Alisal, sits at 2000m of elevation, and these conditions, along with Leo’s innovative approach, have resulted in some of Ecuador’s best coffees. Read more below.\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"100 g","offer_id":43371002462275,"sku":"COF-REG-100G_FIL-25ECU13","price":46.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1821\/9001\/files\/ElAlisalWeb1.webp?v=1781121369"},{"product_id":"finca-la-negrita-red-geisha-washed","title":"Finca La Negrita Red Geisha Washed","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*Roast Date: July 14th*\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003eWhen we brought this Red Geisha from Finca La Negrita to the Shanghai International Coffee Culture Festival, it quickly became one of the most talked-about coffees we shared.\u003c\/p\u003e\n\u003cp\u003eThe response was immediate, and honestly, not surprising. Mauricio Shattah’s coffees have a way of doing that. Grown at 1950 metres in Tolima and processed with the kind of precision we’ve come to expect from him, this washed Red Geisha is vibrant, elegant, and deeply expressive, with notes of peach lemonade, honeycomb, lychee, elderflower, and black plum.\u003c\/p\u003e\n\u003cp\u003eAfter seeing the response in Shanghai, we knew we wanted to share a little more of it back home in Calgary. This is a short-run, one-time release in our Uncommon Collection tin, and a chance to taste one of the standout coffees from our time abroad.\u003c\/p\u003e\n\u003cp\u003eThis coffee is washed but with a little help from Mauricio’s stellar processing. The coffee starts with a 16-hour cherry fermentation, followed by de-pulping and a second 24-hour fermentation. This would normally be called a honey process, but the remaining mucilage was actually gently washed off, leaving the coffee somewhere between a honey process and a double fermented washed coffee. I guess it doesn’t really matter what we call it - all that matters is the coffee is super tasty and once again, Mauricio nailed it.\u003cbr\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"100 g","offer_id":43505517887555,"sku":"COF-REG-100G_FIL-25COL01","price":50.0,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1821\/9001\/files\/LaNegritaPDP1.webp?v=1783530505"},{"product_id":"finca-guarumo-black-jaguar-natural-geisha","title":"Finca Guarumo Black Jaguar Natural Geisha","description":"\u003cp\u003e\u003cem\u003e\u003cstrong\u003e*Roast Date: August 10th*\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis gem of a coffee comes from a prolific plot inside the famous Finca Guarumo. Ratibor has named this lot “Black Jaguar” in honour of the jaguar that frequents this farm. This specific tiny part of the farm is where all the stars align to create magic. The result is incredible coffee, highlighted by top 5 finishes in the prestigious Best of Panama - 1st and 5th 2022 and 4th in 2023. Read the full story below.\u003c\/span\u003e\u003c\/p\u003e","brand":"Phil \u0026 Sebastian","offers":[{"title":"100 g","offer_id":43606219718723,"sku":"COF-REG-100G_FIL-26PAN08","price":35.5,"currency_code":"CAD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1821\/9001\/files\/Black_Jaguar_3.webp?v=1785360012"}],"url":"https:\/\/philsebastian.live\/collections\/uncommon-collection.oembed","provider":"Phil \u0026 Sebastian Coffee Roasters","version":"1.0","type":"link"}