{"title":"Single Profiles","description":"","products":[{"product_id":"el-porvenir-mery-avircata-caranavi-bolivia","title":"Mery Avircata \/ El Porvenir \/ Caranavi, Bolivia","description":"\u003cp\u003eTucked into the steep green folds of Bolivia’s Caranavi region, Mery Avircata’s tiny two-hectare farm, \u003cem\u003eEl Porvenir\u003c\/em\u003e (“the future”), looks almost hidden. A narrow mountain path leads to her modest wooden house, surrounded by cacao and coffee trees that seem to grow straight out of the clay-loam hillsides. Jaguars still roam these forests, and mist rolls through daily. It’s a place that feels both wild and watchful.\u003c\/p\u003e\n\u003cp\u003eMery is new to coffee, though not to cultivation. After years managing cacao production in the lower Amazon, she brought that same precision and patience upslope to Kantutani, where she planted her first Icatu and Gesha trees. Icatu, a hybrid known for its resilience and sweetness, forms the structure of the cup, while the Gesha adds lightness and floral complexity. The pairing is uncommon but deliberate, and a great example of how a thoughtful farmer can build balance directly into the landscape.\u003c\/p\u003e\n\u003cp\u003eHer process mirrors that blend of control and curiosity. After hand-picking at full ripeness, she ferments the coffee in limited-oxygen bags for 24 hours, a semi-anaerobic approach that coaxes out clarity while keeping acidity soft. The result is a cup that feels composed but alive, the flavor shaped as much by careful intent as by the mountain air itself.\u003c\/p\u003e\n\u003cp\u003eWhile Gesha is best known for its ethereal florals and honeyed clarity, Mery’s take shows a wilder side. The jasmine remains, but it’s joined by chamomile, lemon balm, and a soft caramel finish — flavors grounded by Bolivia’s jungle climate and her experimental process. It feels like Gesha seen through Bolivian forest light, proof that even the most celebrated variety still has room to surprise.\u003c\/p\u003e\n\u003cp\u003eEl Porvenir reminds us that excellence can emerge from the most unassuming places. In a landscape that still feels untamed, Mery’s work captures the balance between nature’s chance and human care, showing how “the future” can taste both familiar and entirely new.\u003c\/p\u003e\n\u003cp\u003e\u003c!-- notionvc: 35d3ae5c-8033-4305-8e5d-569bef637c17 --\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42380759498848,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/00-mery_9d5dc660-4581-4d3a-8d44-2c6867c66c8a.png?v=1778114079"},{"product_id":"ivan-sebay-la-cabana","title":"Ivan Sebay \/ La Cabaña","description":"\u003cp\u003eWhen Iván Sebay was 16-years-old, his family left northern Huila, looking for a safer, more stable life. His father bought land in San Agustín and handed him a few fallow hectares — trees, weeds, and little else. Iván was new to the region, so he partnered with a neighbor to begin from scratch. Together they cleared the land, planted seeds, and shared the costs, each contributing what they could.\u003c\/p\u003e\n\u003cp\u003eGuided by a local quality analyst, they chose three varieties: Gesha, Papayo, and Pink Bourbon. Over time, Iván learned which ones thrived in his soil. He refined his processing through long days of experimentation, tasting, adjusting, and tasting again until the coffee began to reveal its voice.\u003c\/p\u003e\n\u003cp\u003eWhat emerges now is a cup that’s soft and fragrant, its layers of sugarcane, blackberry, and cocoa a reflection of patience rewarded. It’s the taste of steady hands meeting fortunate soil, and a reminder that even at 23-years-old, mastery can come from attention as much as experience.\u003cbr\u003e\u003cbr\u003e\u003cem\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/colombia-coffee-origin\" rel=\"noopener\" target=\"_blank\"\u003eColombia: Where coffee learned to balance\u003c\/a\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/what-is-washed-processed-coffee\"\u003eWhat is washed coffee? The clarity-focused processing method that defines specialty coffee\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42407659438176,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/01-ivan_643e0776-5373-4f8c-a3ab-2860eb760b02.png?v=1778114078"},{"product_id":"humberto-cortez-la-fortuna","title":"Humberto Cortez \/ La Fortuna","description":"\u003cp\u003eHumberto Cortez has spent decades tending the slopes of La Plata, a quiet region tucked high in the mountains of western Huila. His farm, La Fortuna, sits at 1,850 meters — remote, hard to reach, and as its name suggests, blessed with a kind of quiet luck.\u003c\/p\u003e\n\u003cp\u003eEach harvest, Humberto pulps and ferments his cherries for 36 hours before letting them dry for nearly three weeks. The result is a coffee with poise and warmth, where layers of orange, apple, honey, and caramel weave together to create something both classic and alive.\u003c\/p\u003e\n\u003cp\u003eHis chosen variety, Caturra Chiroso, carries its own story of chance. Once thought to be a mutation of Caturra, it was later discovered to be a genetic relative of Ethiopia’s heirloom coffees — a link between Colombia’s traditions and coffee’s oldest roots.\u003c\/p\u003e\n\u003cp\u003eHumberto’s work reminds us that the best outcomes are never entirely our own. Sometimes, the world hands you something rare, and the real art is in caring for it well.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca rel=\"noopener\" href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/colombia-coffee-origin\" target=\"_blank\"\u003eColombia: Where coffee learned to balance\u003c\/a\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/what-is-washed-processed-coffee\"\u003eWhat is washed coffee? The clarity-focused processing method that defines specialty coffee\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42407660486752,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/01-humberto_3aed7120-e419-4e03-ab8f-70f2909a961c.png?v=1778114079"},{"product_id":"arcenio-castillo-vista-al-bosque","title":"Arcenio Castillo \/ Vista al Bosque","description":"\u003cp\u003eIn the high mountain region of Huehuetenango, Guatemala, Arcenio Castillo tends his farm with an attention that borders on devotion. He grew up working beside his father, learning to read the slope of the land and the rhythm of the harvest long before owning a plot of his own. Today, his farm, Vista al Bosque — “view of the forest” — looks out over valleys cooled by mountain springs and shaded by native trees.\u003c\/p\u003e\n\u003cp\u003eArcenio’s Maragogype variety, known for its large beans and delicate sweetness, is processed using the washed method, where the fruit is removed before fermentation to create a cup that’s bright and structured. Cherries ferment for about a day and a half before being washed and dried slowly on patios, each step guided by timing and touch.\u003c\/p\u003e\n\u003cp\u003eThe result is a coffee that mirrors his approach: clean, balanced, and quietly indulgent. Notes of orange zest and nougat reflect both precision and patience, showing how mastery in coffee often grows through repetition rather than reinvention.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eThe story doesn't end here. Explore more in our Learning:\u003cbr\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/what-is-washed-processed-coffee\"\u003eWhat is washed coffee? The clarity-focused processing method that defines specialty coffee\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/guatemala-where-altitude-meets-intention\"\u003eGuatemala: Where altitude meets intention\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42546948571232,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/02-arcenio_de1e1880-18ce-4bc8-b313-49c5b14600f5.png?v=1778114079"},{"product_id":"aurelio-villatoro-finca-villaure","title":"Aurelio Villatoro  \/ Finca Villaure","description":"\u003cp\u003eBefore he became a farmer, Aurelio Villatoro was a mechanic — a detail that still shows in how he works. His tools are different now, but the mindset remains: attention to parts, rhythm, and balance. At his farm Villaure (a blend of his first and last names) in Huehuetenango, Guatemala, every decision reflects that same quiet precision.\u003c\/p\u003e\n\u003cp\u003eThe land here borders Mexico, high enough for cool air to slow the ripening of the fruit. Aurelio walks the rows daily, inspecting cherries for color and feel, noting changes that most might miss. When harvest comes, he applies the washed process with near scientific care: minimal water, steady fermentation, and slow greenhouse drying until the parchment feels just right.\u003c\/p\u003e\n\u003cp\u003eThe cup is calm and deliberate, with red apple and milk chocolate carried on a soft, creamy body. It tastes like something carefully tuned rather than discovered, a reminder that skill can be both exacting and generous at once.\u003c\/p\u003e\n\u003cp\u003e\u003cem style=\"font-size: 0.875rem;\"\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/what-is-washed-processed-coffee\"\u003eWhat is washed coffee? The clarity-focused processing method that defines specialty coffee\u003c\/a\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/guatemala-where-altitude-meets-intention\"\u003eGuatemala: Where altitude meets intention\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42546954731616,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/02-aurelio_adc17195-7fdb-4ded-882e-2259c5430a8c.png?v=1778114079"},{"product_id":"laetitia-gaston-bizimana-rwamatamu-coffee-station","title":"Laetitia \u0026 Gaston Rutaganda  \/ Rwamatamu Coffee Station","description":"\u003cp\u003eWhat began as the dream of \u003cstrong\u003eLaetitia and Gaston \u003cspan\u003eRutaganda\u003c\/span\u003e\u003c\/strong\u003e (known locally as \u003cem\u003eMama and Papa B\u003c\/em\u003e) has grown into one of Rwanda’s most respected family-run mills. From the start, their goal was simple: create opportunity for their neighbors while raising a family through careful, honest work. Their daughter Bernice now helps lead the business, carrying forward the values her parents built it on — community, integrity, and sustainability — one season at a time.\u003c\/p\u003e\n\u003cp\u003eAt Rwamatamu, progress happens \u003cem\u003epetit à petit\u003c\/em\u003e, or little by little. That same patience shapes their coffee. This Red Bourbon (pronounced \u003cem\u003eboor-BON\u003c\/em\u003e) uses an anaerobic natural process, fermenting in sealed tanks where slow pressure and intuition guide each step. The result is layered and expressive: Concord grape and lavender with a comforting finish of chocolate and graham cracker.\u003c\/p\u003e\n\u003cp\u003eRwamatamu’s coffees capture the balance between feel and intention, tradition and quiet innovation. They remind us that progress in coffee often looks like what the Bizimanas practice every day: steady work shaped by care and trust in nature’s rhythm.\u003c\/p\u003e\n\u003cp\u003e\u003cem style=\"font-size: 0.875rem;\"\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/rwanda-coffee-origin\"\u003eRwanda: Where resilience meets radiance\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/what-is-anaerobic-coffee-processing\"\u003eWhat is anaerobic coffee processing? Think winemaking, but with coffee\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42609135517792,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/03-laetitia_afcc69a5-8cb1-4437-9f73-03ad9a5c56b3.png?v=1778122700"},{"product_id":"ninga-hills-kayanza-province","title":"Ninga Hills  \/ Kayanza Province","description":"\u003cp\u003eIn the northern hills of Burundi, narrow dirt paths wind between homes of red clay and groves of coffee trees that grow anywhere they can take root. The community of Ninga sits beyond the reach of electricity, its days shaped by sunlight and routine.\u003c\/p\u003e\n\u003cp\u003eThe Ninga Washing Station, part of the Long Miles Coffee Project, was built so these remote farmers could process their harvests close to home. When conflict has forced families to leave, their trees have waited in silence, returning to life with the first rains and the farmers’ hands. That rhythm of loss and renewal is etched into every harvest.\u003c\/p\u003e\n\u003cp\u003eThis Peaberry Anaerobic Natural lot was guided entirely by feel. Without instruments or power, farmers monitor fermentation through touch, scent, and sound. The coffee ferments in sealed tanks, where quiet buildup and time draw out its natural sweetness. In the cup, red berries, chocolate, and honey unfold gently — proof that care, even in isolation, can carry farther than we imagine.\u003c\/p\u003e\n\u003cp\u003e\u003cem style=\"font-size: 0.875rem;\"\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/burundi-coffee-origin\"\u003eBurundi: The quiet brightness at the heart of Africa\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cheader\u003e\n\u003cdiv class=\"spacing-style text-block text-block--AS2JIMWFXaTBaU1Nob__blog-post-title h2\n    text-block--align-center\"\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/what-is-anaerobic-coffee-processing\"\u003eWhat is anaerobic coffee processing? Think winemaking, but with coffee\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv id=\"shopify-block-AWks5dWxWWVNoU21XM__blog-post-details\" class=\"shopify-block\"\u003e\u003c\/div\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"image-block image-block--Aa2hGaEVuOW03UGJUS__blog-post-image image-block--height-fit spacing-style size-style\"\u003e\u003c\/div\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42609140138080,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/03-_ninga_86a4cf42-265f-404a-83c0-c6bd1fc06e58.png?v=1778114079"},{"product_id":"job-neel-caceres-el-cielito","title":"Job Neel Caceres \/ El Cielito","description":"\u003cp\u003eJob Neel Cáceres Diaz has worked in coffee since childhood, learning alongside his father before leaving Honduras in search of opportunity. When he returned home in 2008, he used his savings to buy land and begin producing coffee of his own.\u003c\/p\u003e\n\u003cp\u003eEncouraged by friends, Job entered the Cup of Excellence and placed second, a result that pushed him to focus more deeply on quality and process. Since then, he has dedicated himself fully to coffee, refining his approach year after year.\u003c\/p\u003e\n\u003cp\u003eAt El Cielito, ripe cherries are carefully sorted, fermented for 20 hours, washed, and dried slowly in parabolic solar dryers. The washed process removes excess early, leaving little room for distraction. What remains is a cup defined by clarity, where fruit, acidity, and structure show themselves plainly.\u003c\/p\u003e\n\u003cp\u003e\u003cem style=\"font-size: 0.875rem;\"\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com%20%E2%80%BA%20blogs%20%E2%80%BA%20origins%20%E2%80%BA%20honduras-coffee-origin\"\u003e\u003cspan\u003eHonduras: The country between the lake and the mountain\u003c\/span\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/what-is-washed-processed-coffee\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWhat is washed coffee? The clarity-focused processing method that defines specialty coffee\u003c\/span\u003e\u003c\/a\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42659881648224,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/04-job_02d605da-34a8-497b-8407-df27b518db06.png?v=1778114080"},{"product_id":"kevin-yovani-sabillon-leiva-finca-victoria","title":"Kevin Yovani Sabillón Leiva\/ Finca Victoria","description":"\u003cp\u003eKevin Yovani Sabillón Leiva grew up in a coffee-growing family, working alongside his grandfather and father on their farms in Santa Bárbara. After his father emigrated, Kevin eventually returned home to help care for the land.\u003c\/p\u003e\n\u003cp\u003eA spinal injury made physical farm work difficult and forced him away from agriculture for several years. With the support of his wife Susan and his uncle Arnulfo, Kevin found a way back through specialty coffee, focusing on careful processing and shared effort rather than physical strain.\u003c\/p\u003e\n\u003cp\u003eSince 2018, Kevin has produced washed Parainema lots at Finca Victoria. His approach emphasizes consistency and restraint, allowing the coffee’s natural character to come forward. The result is a cup that is bright, clean, and balanced, shaped by persistence and quiet attention.\u003c\/p\u003e\n\u003cp\u003e\u003cem style=\"font-size: 0.875rem;\"\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com%20%E2%80%BA%20blogs%20%E2%80%BA%20origins%20%E2%80%BA%20honduras-coffee-origin\"\u003eHonduras: The country between the lake and the mountain\u003c\/a\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/what-is-washed-processed-coffee\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eWhat is washed coffee? The clarity-focused processing method that defines specialty coffee\u003c\/span\u003e\u003c\/a\u003e\u003cheader\u003e\n\u003cdiv id=\"shopify-block-AWks5dWxWWVNoU21XM__blog-post-details\" class=\"shopify-block\"\u003e\u003c\/div\u003e\n\u003c\/header\u003e\n\u003cdiv class=\"image-block image-block--Aa2hGaEVuOW03UGJUS__blog-post-image image-block--height-fit spacing-style size-style\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42659882696800,"sku":null,"price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/04-kevin_824da69c-f598-4506-8d02-b32b36b241d7.png?v=1778114079"},{"product_id":"efren-echeverri-las-palmas","title":"Efren Echeverri \/ Las Palmas","description":"\u003cp\u003eEfren Echeverri is part of a new generation of Colombian producers who see post-harvest work as a way to bring clarity and consistency to their coffees. Based in Palestina, Huila, he farms at high elevation, where shade, weather, and terrain demand patience as much as skill.\u003c\/p\u003e\n\u003cp\u003eAfter studying fermentation science in Cauca, Efren returned home with a deeper understanding of how small decisions compound over time. Rather than chasing novelty, his focus has been on repeatability and balance, refining his approach season by season.\u003c\/p\u003e\n\u003cp\u003eThis Pink Bourbon natural reflects that mindset. The coffee is dried with the fruit intact in open air, and the work centers on observation rather than control. Efren turns the coffee regularly, responding to weather and airflow, allowing the process to move at its own pace.\u003c\/p\u003e\n\u003cp\u003eFor Efren, openness isn’t about stepping away. It’s about knowing when to intervene and when to wait. The result is a coffee shaped as much by restraint as by intention.\u003c\/p\u003e\n\u003cp\u003e\u003cem style=\"font-size: 0.875rem;\"\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/colombia-coffee-origin\"\u003eColombia: Where coffee learned to balance\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42719891554400,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/2-KelliDirks-FOLK_COFFEE-Feb-2026.jpg?v=1776969233"},{"product_id":"laetitia-gaston-rutaganda-rwamatamu-coffee-station-v05","title":"Laetitia \u0026 Gaston Rutaganda\/ Rwamatamu Coffee Station ","description":"\u003cp\u003eThis is the first time we’ve returned to a producer in the Folk series, and it’s intentional. At Folk, we believe in honoring relationships alongside discovery. Returning to a producer isn’t about repeating a story, but continuing one.\u003c\/p\u003e\n\u003cp\u003eWe first shared a coffee from Rwamatamu in Volume 03, Under Pressure. That lot was shaped in sealed environments, where fermentation unfolds under constraint and flavor concentrates quickly. This coffee comes from the same producer and variety, but follows a different path.\u003c\/p\u003e\n\u003cp\u003eHere, Red Bourbon cherries are dried with the fruit intact in open air. The team stays attentive to weather and movement, turning the coffee and responding as conditions change. The work is less about directing outcomes than staying in step with conditions as they unfold.\u003c\/p\u003e\n\u003cp\u003eRevisiting Rwamatamu makes something clear. Craft isn’t a fixed result. It’s a set of values that adapts to circumstance. The same care that once worked under pressure now shows up as patience and restraint, expressed in a quieter, more settled cup.\u003c\/p\u003e\n\u003cp\u003e\u003cem style=\"font-size: 0.875rem;\"\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/rwanda-coffee-origin\"\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003eRwanda: Where resilience meets radiance\u003c\/span\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42719978881120,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/FolkCoffeeClubVolume05.jpg?v=1777303620"},{"product_id":"diego-robelo-aquiares-estate-red-honey","title":"Diego Robelo\/ Aquiares Estate\/ Red Honey","description":"\u003cp\u003eAt Aquiares, the work doesn't stop at harvest. Diego has spent years building the processing infrastructure to match the quality of what's grown, and with a Red Honey, that facility earns its keep.\u003c\/p\u003e\n\u003cp\u003eThe skin of the coffee cherry is removed, but some of the sticky fruit layer is left on as it dries. That layer holds sugar, adding sweetness and weight while keeping the cup structured.\u003c\/p\u003e\n\u003cp\u003eIt's a delicate process that's closely managed.\u003c\/p\u003e\n\u003cp\u003eDrying is controlled, timing is consistent, and the goal is to build flavor without letting it drift.\u003c\/p\u003e\n\u003cp\u003eYou can taste that restraint. The citrus stays clear, the florals stay in check, and the chocolate brings everything together.\u003c\/p\u003e\n\u003cp\u003e\u003cem style=\"font-size: 0.875rem;\"\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/costa-rica\"\u003eCosta Rica: Where precision meets play\u003c\/a\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42776558010464,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/Diego_Robelo_Aquiares_Estate_Costa_Rica_Red_Honey.jpg?v=1779978390"},{"product_id":"diego-robelo-aquiares-estate-natural","title":"Diego Robelo\/ Aquiares Estate\/ Natural","description":"\u003cp\u003eFor a Natural process, the coffee dries inside the whole fruit, sometimes for weeks, as it slowly loses moisture. That extra time allows sugars and acids to move into the coffee, pushing the fruit forward and giving the cup more presence.\u003c\/p\u003e\n\u003cp\u003eThis is where Diego's investment in post-harvest processing shows.\u003c\/p\u003e\n\u003cp\u003eThe cherries have to be spread carefully, turned consistently, and monitored throughout or the flavors go sideways fast.\u003c\/p\u003e\n\u003cp\u003eAt a farm the size of Aquiares, doing this well is no small thing.\u003c\/p\u003e\n\u003cp\u003eWhen it's done right, the result is fuller and more expressive. The fruit reads louder, the body is heavier, and the finish carries more weight.\u003c\/p\u003e\n\u003cp\u003e\u003cem style=\"font-size: 0.875rem;\"\u003eThe story doesn't end here. Explore more in our Learning Hub:\u003c\/em\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003ca href=\"https:\/\/folkcoffeeclub.com\/blogs\/origins\/costa-rica\"\u003eCosta Rica: Where precision meets play\u003c\/a\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Folk Coffee Club","offers":[{"title":"Default Title","offer_id":42776564334688,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0645\/8481\/0592\/files\/Diego_Robelo_Aquiares_Estate_Costa_Rica_Natural.jpg?v=1779978614"}],"url":"https:\/\/folkcoffeeclub.com\/collections\/single-profiles.oembed","provider":"Folk Coffee Club","version":"1.0","type":"link"}