{"title":"X-Variable Microlots","description":null,"products":[{"product_id":"kahirani-revival-x-variable-microlot-6-oz","title":"Kahiraini Revival \/\/ Anaerobic Natural X-Variable Microlot","description":"\u003cp\u003e\u003cstrong\u003eX-VARIABLE MICROLOT #03\u003c\/strong\u003e  |  Lot KR005  |  6 oz \/ 170 g\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eNatural anaerobic coffee from Kenya? Crazy. And it's even better this year.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eLast year this was a top 5 cup of the year. This year we doubled it, and it got better.\u003c\/p\u003e\u003cp\u003eThey didn't choose anaerobic because it was trendy. They chose it because the water pumps didn't work.\u003c\/p\u003e\u003cp\u003eIn the nineties Kahiraini was part of one of the largest cooperatives in Kenya. Six hundred farmers. Half a million kilos a year. Then the price collapsed and people walked away from their own trees, because the work stopped paying.\u003c\/p\u003e\u003cp\u003eIn 2021, Jack Ndirangu and Mrs Wahito decided to bring it back. No working pulper. No water. So they went natural, sealed the cherry off from oxygen, and let it sit seven days.\u003c\/p\u003e\u003cp\u003eJack says it plain: \u003cem\u003e\"It is by His Grace that we achieved what we have now.\"\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWe taste:\u003c\/strong\u003e Honeydew melon. Persimmon. Kiwi. Muscadines. Freeze-dried strawberries. M\u0026amp;M candies. Peanut butter cookies. Dates. Cacao nibs. Bright, juicy, bouncy, deep.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eStart here:\u003c\/strong\u003e 185F. 1:14. Three to four minutes. That's a starting point, not a rule.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Mathira, Nyeri, Kenya, 1800 MASL\u003cbr\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Kahiraini Coffee Factory, Kahiraini Farmers Co-op\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural anaerobic, 7 day fermentation\u003cbr\u003e\u003cstrong\u003eVarietals:\u003c\/strong\u003e SL28, SL34, Ruiru 11\u003cbr\u003e\u003cstrong\u003eSourced through:\u003c\/strong\u003e Nsidibe Etim, AGnimble\u003c\/p\u003e\u003cp\u003eSummer 2027, we're getting on a plane to Kenya to see it ourselves.\u003c\/p\u003e\u003cp\u003eLimited. When it's gone, it's gone.\u003c\/p\u003e\u003cp\u003eRoasted at Cxffeeblack, 3386 Bowen Avenue, Memphis TN 38122.\u003c\/p\u003e\u003cp\u003eGod don't make no junk, and the coffee don't need no cream.\u003c\/p\u003e","brand":"Cxffeeblack","offers":[{"title":"6 oz \/ Whole Bean","offer_id":51917419053289,"sku":"CB-XV-KAH-6OZ-W","price":27.0,"currency_code":"USD","in_stock":true},{"title":"6 oz \/ Ground","offer_id":51917419086057,"sku":"CB-XV-KAH-6OZ-G","price":27.0,"currency_code":"USD","in_stock":true},{"title":"Brick \/ Whole Bean","offer_id":51917419282665,"sku":"CB-XV-KAH-BRICK-W","price":95.0,"currency_code":"USD","in_stock":true},{"title":"Brick \/ Ground","offer_id":51917419315433,"sku":"CB-XV-KAH-BRICK-G","price":95.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0246\/1427\/3104\/files\/55A078FA-DE74-4CDF-BE5A-25BCD2D1A645.jpg?v=1790807011"},{"product_id":"x-stendo-clip-extended-fermentation-x-variable-microlot","title":"X-Stendo Clip \/\/ Extended Fermentation Natural X-Variable Microlot","description":"\u003cp\u003e\u003cstrong\u003eX-VARIABLE MICROLOT | Lot FR005 | 8 oz \/ 227 g\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eThe X-Stendo Clip. A super extended fermentation from the Café Solo Collective community. A Supremo. A family harvest.\u003c\/p\u003e\u003cp\u003eThis drop is a celebration of our 1 year anniversary.\u003c\/p\u003e\u003cp\u003eWe got a chance to try this coffee during the last Barista Exchange trip to Colombia, and it stood out on the table. It was Felipe's favorite coffee.\u003c\/p\u003e\u003cp\u003eCoffee fermentation is not new to Africa. It's not new to African peoples. It's not new to indigenous peoples. It's not new to our lineage, our heritage. In fact, coffee has always been a fermented food.\u003c\/p\u003e\u003cp\u003eExtended fermentation is often credited as an innovation in the market. One of the things we learned during the Barista Exchange from Beamlak was that the Gurage people found out 500 years ago that they preferred the taste of it, innovated it, and were punished at export for it as a defect. Now the market has adopted what the origin already knew, 500 years late, and we're still missing the point.\u003c\/p\u003e\u003cp\u003eIndigenous communities have always fermented. Fermentation is an indigenous practice. Fermentation is an African practice. We're proud to bring a coffee that honors those roots. Our people have been fermenting. The industry just finally caught up.\u003c\/p\u003e\u003cp\u003eThe point isn't that we shouldn't celebrate innovation. It's that too often, because of our own preferences, lack of curiosity and blinders, aka too much sugar and cream, we miss out on the innovation and the innovators of it. We block our own opportunities for joy.\u003c\/p\u003e\u003cp\u003eThis coffee is in honor and celebration of that.\u003c\/p\u003e\u003cp\u003eIt comes from one of the Café Solo Collective community projects we were able to meet. It's outside of our usual project, but we definitely wanted to share it. Big shout out to them.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eProducer:\u003c\/strong\u003e Andrés Chacón, Finca La Chapola\u003cbr\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Vereda Monterredondo, El Tambo, Cauca, Colombia, 1,650 MASL\u003cbr\u003e\u003cstrong\u003eGrade:\u003c\/strong\u003e Supremo\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural, super extended fermentation. 260 hours (11 days) in metal barrels with a selected mosto, under controlled temperature and pressure, working with the farm's own native microbes.\u003cbr\u003e\u003cstrong\u003eDrying:\u003c\/strong\u003e 36 hours in the sun, then about 85 hours in a dehumidifier, raised slowly from 30°C to 40°C.\u003cbr\u003e\u003cstrong\u003eRoast:\u003c\/strong\u003e Light\u003c\/p\u003e\u003cp\u003eWe taste: Purple wild berry. Chocolate chip. Fig. Blueberry.\u003c\/p\u003e\u003cp\u003eVery fermented. Play with long ratios, like 1:19. That's a starting point, not a rule.\u003c\/p\u003e\u003cp\u003eLimited. When it's gone, it's gone.\u003c\/p\u003e\u003cp\u003eRoasted at Cxffeeblack, 3386 Bowen Avenue, Memphis TN 38122.\u003c\/p\u003e","brand":"Cxffeeblack","offers":[{"title":"8 oz \/ Whole Bean","offer_id":67799260430569,"sku":"CB-XV-XC-8OZ-W","price":34.0,"currency_code":"USD","in_stock":true},{"title":"8 oz \/ Ground","offer_id":67799260463337,"sku":"CB-XV-XC-8OZ-G","price":34.0,"currency_code":"USD","in_stock":true},{"title":"Brick \/ Whole Bean","offer_id":67799260496105,"sku":"CB-XV-XC-BRICK-W","price":120.0,"currency_code":"USD","in_stock":true},{"title":"Brick \/ Ground","offer_id":67799260528873,"sku":"CB-XV-XC-BRICK-G","price":120.0,"currency_code":"USD","in_stock":true}]}],"url":"https:\/\/cxffeeblack.sbs\/en-ca\/collections\/x-variable-microlots.oembed","provider":"Cxffeeblack","version":"1.0","type":"link"}