{"title":"Home page","description":"","products":[{"product_id":"fazenda-palmital","title":"Amarelo Mantiqueira","description":"\u003cp\u003eOur latest easy drinker is the return of this Amarelo Mantiqueira from the Serra de Mantiqueira region of Brazil and is a blend of Yellow Bourbon coffees from various smallholders in the area that sell their coffees to the Cocarive cooperative. \u003ca href=\"https:\/\/www.crankhousecoffe.live\/blogs\/news\/big-but-oh-so-beautiful-brazil\" title=\"Visiting Cocarive\" rel=\"noopener\" target=\"_blank\"\u003eWe visited Cocarive back in September 2025\u003c\/a\u003e and to say it was impressive is an understatement.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/IMG_6473_1024x1024.png?v=1764092416\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe Serra de Mantiqueira stretch across São Paulo, Minas Gerais and Rio de Janeiro states. Located in the Minas Gerais state, the Mantiqueria de Minas area was the first to get a geographical indication in the Brazilian coffee industry (supported and developed by BSCA). This fresh approach, akin to ‘terroir’ in the wine industry, is redefining how people view specialty coffee from Brazil with 25 counties in the region and 7,800 producers, of which 89% are smallholders. The area comprises 69,500 hectares and altitude ranges from 900 to 1,500 masl, with a predominance of yellow varieties over the more typical red. All coffees are minimum 84 SCA points as part of the denomination and many enter the late harvest Cup of Excellence in Brazil.\u003c\/p\u003e\n\u003cp\u003eThe lower altitudes are often grazed by cattle and the steeper slopes compared to other parts of the state mean that the near ubiquitous mechanisation of the coffee industry in Brazil is much less commonly seen, and hand picking more prevalent. Though both red and yellow cherries are grown across the region, altitude often splits the choices, with yellow generally being grown at higher elevations and therefore forming a larger percentage of quality coffees form the region.\u003c\/p\u003e\n\u003cp\u003eOnce the coffee is picked, it is processed through to dry milling on the farm, and then brought to the Cocarive warehouse just outside São Lourenço. It is then rigorously cupped under the guidance of ex Brazilian cupping Champion Wellington Pereira (aka Baba).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d13564184.886262506!2d-49.03663971348316!3d-19.341051563833457!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x9e39bb01a62881%3A0xc2256ad42b16d944!2sMantiqueira%20Mountains!5e0!3m2!1sen!2suk!4v1636403959272!5m2!1sen!2suk\" width=\"600\" height=\"450\" style=\"border: 0;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Crankhouse Coffee","offers":[{"title":"250g \/ Whole Bean \/ NA","offer_id":40930639184048,"sku":"BAM250","price":10.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground \/ Cafetiere","offer_id":40930639216816,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground \/ V60 Dripper","offer_id":40930639249584,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground \/ Aeropress","offer_id":40930639282352,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground \/ Mokka Pot","offer_id":40930639315120,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground \/ Espresso","offer_id":40930639347888,"sku":null,"price":10.5,"currency_code":"GBP","in_stock":true},{"title":"500g \/ Whole Bean \/ NA","offer_id":40930639380656,"sku":null,"price":19.0,"currency_code":"GBP","in_stock":true},{"title":"1Kg \/ Whole Bean \/ NA","offer_id":40930639413424,"sku":"BAM1KG","price":36.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/IMG_6479.png?v=1764092615"},{"product_id":"public-cupping-session","title":"Public Cupping Session Saturday 7th November 11am","description":"\u003cp\u003eOur next scheduled public cupping of 2026 is on Saturday 7th November at 11am. We'll be showcasing our latest releases as well as some coffees from other roasters.\u003c\/p\u003e\n\u003cp\u003eThere sessions are typically 90mins in duration and the intention is to have a relaxed and open discussion about likes and dislikes so we can all become better tasters.\u003c\/p\u003e\n\u003cp\u003eWe try and keep the numbers small so that everyone has plenty of opportunity to taste all the coffees a number of times.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/IMG_8687.jpg?v=1772620731\"\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Crankhouse Coffee","offers":[{"title":"Default Title","offer_id":42422764273840,"sku":"","price":10.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/IMG_8060.png?v=1772620397"},{"product_id":"el-jagual-ts-washed-pink-bourbon","title":"El Jaragual TS washed Pink Bourbon","description":"\u003cp\u003eOur fourth year with this beautiful coffee from Jonny Martinez and his import business MiCafe and it never fails to please. We've bought some exceptional coffees over the last few years from MiCafe including this special Pink Bourbon and jumped at the chance to buy it again. Jonny owns El Jaragual which is managed by his cousin Jorge Mira.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/PHOTO-Jorge_Mira_480x480.jpg?v=1721072197\"\u003e\u003c\/div\u003e\n\u003cp\u003eEl Jaragual, spans 150 hectares located in Amalfi, Antioquia, Colombia, positioned perfectly in the northern area of the central Colombian Andes. A significant portion of El Jaragual is dedicated to forestry, leveraging Jorge's background as a forestry engineer. The farm features a blend of pine tree plantations aimed at sustainable timber production, alongside conserved areas of native forest.\u003c\/p\u003e\n\u003cp\u003eCurrently, they cultivate seven coffee varieties at El Jaragual, shaded by plantain trees and other native agroforestry species, ranging from traditional varieties like Castillo\/Colombia to exotic types such as this Pink Bourbon, Geisha, Typica Mejorado and Sidra.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/PNG_image_10_1024x1024.png?v=1721072249\"\u003e\u003c\/div\u003e\n\u003cp\u003eThe coffee processing methods employed at El Jaragual are refined, involving extended fermentation phases with yeast inoculation and temperature adjustments, such as warm water rinses and cool water quenches, to enhance and stabilise the aromatic qualities developed during fermentation. This represents a thoughtful balance between traditional and modern processing techniques, in line with the techniques we've seen over the last few years from the likes of Wilton Benitez and Diego Bermudez amongst others.\u003c\/p\u003e\n\u003cp\u003eThe method is multi-step starting with a period of oxidisation in the cherry in drums for 24hrs. Then de-pulping and a further 24hr dry oxidation followed by a brief hot 45C washing (thermal shock). Then the 36hr wet fermentation with a specific yeast culture. Washing at 5C to ‘seal’ the fermentation, and finally 76hr controlled drying.\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d331042.03218060033!2d-75.30150555266634!3d6.888612104098994!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x8e4486dad1c3f15d%3A0xae70afa36941fbbc!2sAmalfi%2C%20Antioquia%2C%20Colombia!5e0!3m2!1sen!2suk!4v1721072579589!5m2!1sen!2suk\" width=\"600\" height=\"450\" style=\"border: 0;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Crankhouse Coffee","offers":[{"title":"150g (tin)","offer_id":59202534572406,"sku":"CEJ150","price":13.0,"currency_code":"GBP","in_stock":true},{"title":"250g","offer_id":43780827545776,"sku":"CEJ250","price":19.0,"currency_code":"GBP","in_stock":true},{"title":"500g","offer_id":43780884660400,"sku":"","price":36.0,"currency_code":"GBP","in_stock":true},{"title":"1Kg","offer_id":43780885676208,"sku":"CEJ1KG","price":70.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/PNGimage69.png?v=1770218183"},{"product_id":"francisco-morales-la-esperanza","title":"Francisco Morales - La Esperanza","description":"\u003cp\u003eOur latest Guatemalan goodness is a welcome return from Francisco Morales and his farm La Esperanza, the first farm we visited on our trip back in 2024 with importer Primavera. La Esperanza is perched at 1700m high up in the famous Huehuetenango (abbrev. huehue) region and the views from the drying patios of the surrounding mountains were quite something.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/IMG_9470_1024x1024.png?v=1755083315\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cdiv style=\"text-align: left;\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cp\u003eFrancisco and his wife have been the proud owners of La Esperanza farm in Cipresales for over 40 years over which time they have achieved a great deal. As like many other producers, the initial years of starting their farm activities were very challenging ones. But thanks to the hard work, dedication and commitment of the family, the farm has grown into a business that provides income for the household and generates a source of employment for many others in the surrounding area. The name of the farm, which in English translates into “The Hope”, explains well how important coffee production is for them. Francisco is the type of person that never feels done learning new things. His eagerness to hear experiences from others, and try out new things at the farm, wet mill or drying area. His curiosity and interest for improving coffee quality resulted in winning several prizes the Huehuetenango Highland competitions.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg style=\"float: none;\" alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/5F0C4926-14A1-4951-8945-85092CCE08C0_1024x1024.png?v=1755084242\"\u003e\u003c\/div\u003e\n\u003cp\u003eFrancisco’s son Desvin is in charge of the processing of his lots. Lots are depulped the same day as harvest and dry fermented around 24 hours (but this can vary based on the ambient temperature each day). The coffee is then dried on the cement patio.\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eRoast profile: We've roasted this coffee in our 'omni' profile. A little more development of body and sweetness than a pure filter profile which means this coffee suits brewing with any method ie. filter or espresso.\u003c\/em\u003e\u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d121456.8318353536!2d-91.50464579968862!3d15.29451263782848!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x858c15daedfe88ed%3A0xa58868600c7d496!2sHuehuetenango%2C%20Guatemala!5e0!3m2!1sen!2suk!4v1649179443126!5m2!1sen!2suk\" width=\"600\" height=\"450\" style=\"border: 0;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Crankhouse Coffee","offers":[{"title":"250g \/ Whole Bean \/ NA","offer_id":56087709254006,"sku":"GLE250","price":14.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground \/ Cafetiere","offer_id":56087709286774,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground \/ V60 Dripper","offer_id":56087709319542,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground \/ Aeropress","offer_id":56087709352310,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground \/ Mokka Pot","offer_id":56087709385078,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Ground \/ Espresso","offer_id":56087709417846,"sku":null,"price":14.0,"currency_code":"GBP","in_stock":true},{"title":"500g \/ Whole Bean \/ NA","offer_id":56087709450614,"sku":null,"price":26.0,"currency_code":"GBP","in_stock":true},{"title":"1Kg \/ Whole Bean \/ NA","offer_id":56087709483382,"sku":"GLE1KG","price":50.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/IMG_9488_20dec95d-88ea-4c6a-834b-04491252a7ec.png?v=1793268130"},{"product_id":"carlos-hernandez-natural","title":"Carlos Hernandez Natural","description":"\u003cp\u003eOur first Mexican beauty from the Sierra Sur region \u003ca href=\"https:\/\/www.crankhousecoffe.live\/blogs\/news\/a-mexican-love-affair\" rel=\"noopener\" target=\"_blank\"\u003ewhere we visited back in March this year\u003c\/a\u003e is from Carlos Hernandez and a naturally processed Pluma Hidalgo variety. Naturals (dried in the skin) are risky in Mexico because of the humidity, but when they're good, they're very good.\u003c\/p\u003e\n\u003cp\u003eCarlos is a member of Union San Pedro located in Barrio San Antonio in San Pedro El Alto. 2025 was his first year producing naturals alongside his regular washed coffees (that contribute to the Union San Pedro Blend). The first year was certainly a trial or proof of concept phase and as the coffees cupped very well Carlos began to expand his naturals and also experimenting with honeys this year.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/IMG_8439.jpg?v=1792601656\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/IMG_8363_1_1024x1024.jpg?v=1792500507\" style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003cp\u003eFor this natural process, cherry is rested for three nights in the skin and then dried on patios, Petates (mats) and even at times inside the house depending on the weather, for an average drying time of 20 days.\u003c\/p\u003e\n\u003cp\u003eRaw Material and Red Beetle Coffee Lab have focused their work in the Oaxaca and Chiapas regions and been working with smallholder producers contributing to regional 'blends' as well as separating some special coffees for micro-lots including this natural from Carlos Hernandez. It was a privilege to cup these fresh crop coffees at the Red Beetle HQ and a few the the many lots we tasted have made their way to the UK spread amongst the roasters that attended the trip. We were lucky in securing this lot from Carlos and it's our first release from that trip.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/IMG_8355_1024x1024.jpg?v=1792500680\" alt=\"\" style=\"float: none;\"\u003e\u003c\/p\u003e\n\u003cp\u003eProduction yields have become dangerously low and over the last ten years coffee leaf rust disease and the lack of financial or agricultural means to tackle it has reduced production by up to 90% in some regions. The average yield in Oaxaca is now just 100kg of parchment per hectare. For context, in Colombia, the average yield is 2,400kg per hectare.\u003c\/p\u003e\n\u003cp\u003eThe vast majority of Mexico’s 500,000 coffee producers are smallholder farmers and have one hectare or less of land under coffee. This makes the average annual production for many producers just 100kg, making coffee farming more and more unsustainable. This is fuelling widespread migration to urban centres in Mexico and the United States. In short, coffee production is disappearing.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!-- split --\u003e\n\u003cp\u003e\u003ciframe src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m14!1m12!1m3!1d1061308.7901027012!2d-97.09086588379381!3d17.03070842515025!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!5e0!3m2!1sen!2suk!4v1718302120926!5m2!1sen!2suk\" width=\"600\" height=\"450\" style=\"border: 0;\" loading=\"lazy\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Crankhouse Coffee","offers":[{"title":"250g \/ Whole Bean \/ NA","offer_id":59064488100214,"sku":"MCH250","price":16.0,"currency_code":"GBP","in_stock":true},{"title":"500g \/ Whole Bean \/ NA","offer_id":59064488132982,"sku":"MCH500","price":30.0,"currency_code":"GBP","in_stock":true},{"title":"1Kg \/ Whole Bean \/ NA","offer_id":59064488165750,"sku":"MCH1KG","price":56.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/IMG_8405.jpg?v=1792603273"},{"product_id":"shoondhisa-anaerobic-natural","title":"Shoondhisa Anaerobic Natural","description":"\u003cp\u003eSomething new and very special from the famous Guji region and a return from Sookoo Coffee founded by Ture Waji aka 'The King of Guji' and imported exclusively by our friends at Osito coffee. This selection was placed in Grain Pro bags in a reduced oxygen environment (anoxic) for 86 hrs giving this classic Guji a little sparkly twist.\u003c\/p\u003e\n\u003cdiv style=\"text-align: center;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/G12_1024x1024.jpg?v=1793434981\" style=\"float: none;\"\u003e\u003c\/div\u003e\n\u003cp\u003eSookoo Coffee is located in Odo Shakiso within the Oromia Region and Guji Zone. Each lot is named for the kebele from which the cherry comes e.g. Birbissa, Bookkisa, and this Shoondhisa.\u003c\/p\u003e\n\u003cp\u003eThis relatively young but already well known coffee area is recognised for its unique and distinctive cup profiles. In this beautiful landscape of forest jungle at an elevation of 2100-2350m, you can hear the workers singing cultural Guji songs while moving coffee around.\u003c\/p\u003e\n\u003cp\u003eMost of the cherry being delivered are one of two varieties; Gibirinna 74110 and Serto 74112. Both of these are from the Metu Bishari selections made in the forest of the same name in the Illubabor Zone by the Jimma Agricultural Research Center (JARC) in 1974. They were selected for their resistance to Coffee Berry Disease. Now they are some of the most propagated varieties in Ethiopia.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/479257929_1188289292910243_1331819105198197750_n.jpg?v=1793434799\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eAfter the anaerobic peroid in Grain Pro, the cherries are all dried at the Suke station on raised beds at an elevation of 2170m for around 15-20 days in very thin layers. They are moved and rotated frequently to ensure even and precise drying. The net results of all the effort are some of the most vibrant and pristinely clean natural Ethiopian coffees we have seen. Unlike many naturals, they present with high florality and acidity with very little booziness. They are often described as \"Ethiopia first, natural processing second.\"\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c!-- split --\u003e\u003ciframe loading=\"lazy\" height=\"450\" width=\"600\" src=\"https:\/\/www.google.com\/maps\/embed?pb=!1m18!1m12!1m3!1d11331124.776136193!2d36.38335653279611!3d12.266701895490893!2m3!1f0!2f0!3f0!3m2!1i1024!2i768!4f13.1!3m3!1m2!1s0x1647f085619b1a59%3A0x5734b664cd157e51!2sOromiya%2C%20Ethiopia!5e0!3m2!1sen!2suk!4v1622900238153!5m2!1sen!2suk\" style=\"border: 0;\"\u003e\u003c\/iframe\u003e\u003c\/p\u003e","brand":"Crankhouse Coffee","offers":[{"title":"150g (tin) \/ Whole Bean \/ NA","offer_id":59205186355574,"sku":"ESA150","price":14.5,"currency_code":"GBP","in_stock":true},{"title":"250g \/ Whole Bean \/ NA","offer_id":59171437445494,"sku":"ESA250","price":22.0,"currency_code":"GBP","in_stock":true},{"title":"500g \/ Whole Bean \/ NA","offer_id":59171437478262,"sku":"ESA500","price":42.0,"currency_code":"GBP","in_stock":true},{"title":"1Kg \/ Whole Bean \/ NA","offer_id":59171437511030,"sku":"ESA1KG","price":80.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1489\/8764\/files\/G8-2.jpg?v=1793434690"}],"url":"https:\/\/www.crankhousecoffe.live\/collections\/frontpage.oembed","provider":"Crankhouse Coffee Ltd","version":"1.0","type":"link"}