{"title":"SSPO (Single Serve Pour Over)","description":"\u003ch4\u003eReady-to-drink Drip Bag style\u003c\/h4\u003e","products":[{"product_id":"anibal-rodriguez-sspo-ドリップバッグ式-１個","title":"ANIBAL RODRIGUEZ SSPO — 1 Single-Serve Pour-Over Coffee Bag","description":"\u003cp\u003eSingle-Serve Pour-Over Coffee Bag\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Complex fruit flavours reminiscent of plum, raspberry, and apple, with smooth sweetness reminiscent of brown sugar and candy.\u003c\/p\u003e\n\u003cp\u003eCoffee: Anibal Rodriguez\u003cbr\u003eRegion: Suaza, Huila\u003cbr\u003eCountry of Origin: Colombia\u003cbr\u003eFarm: La Esperanza\u003cbr\u003eProcess: Washed\u003cbr\u003eVariety: Colombia\u003cbr\u003eAltitude: 1,700 m\u003cbr\u003eNet Weight: 14 g\u003c\/p\u003e\n\u003cp\u003eLa Esperanza is a third-generation family-run farm in Suaza, Huila. Located at an altitude of 1,700 m, the farm is currently run by Anibal Rodriguez.\u003c\/p\u003e\n\u003cp\u003eThe farm covers 4.09 hectares and produces approximately 3,000 kg of parchment coffee each year. Improvements to its wastewater-treatment facilities are planned.\u003c\/p\u003e\n\u003cp\u003eOnly fully ripe cherries are hand-picked. After traditional density sorting and approximately 24 hours of fermentation, the coffee is sun-dried in a greenhouse.\u003c\/p\u003e\n\u003cp\u003eAbout Suaza, Huila\u003c\/p\u003e\n\u003cp\u003eSuaza, in Huila in the southern Colombian Andes, is a specialty coffee-growing area at around 1,700 m above sea level. Wide day–night temperature variation and fertile volcanic soils allow coffee cherries to slowly develop sugars and aromatic compounds.\u003c\/p\u003e\n\u003cp\u003eThe distinct rainy and dry seasons support selective hand-picking of fully ripe cherries and help maintain consistent quality. Harvests are divided into the main crop and the mitaca, or secondary harvest, making new-crop coffee available twice a year.\u003c\/p\u003e\n\u003cp\u003eCoffee cherries are selectively picked in three to four passes. The second and third pickings often yield the highest-quality cherries.\u003c\/p\u003e\n\u003cp\u003eBecause pickers are generally paid by volume, encouraging them to harvest only fully ripe cherries can be difficult. To help ensure consistent quality, farms and mills may use additional hand sorting before and during pulping.\u003c\/p\u003e\n\u003cp\u003eIn the region, dry fermentation—fermentation without water—is the predominant process, often using small manual or electric pulpers. The coffee is then sun-dried on rooftops, patios, or in parabolic dryers, which also help protect the coffee from rain.\u003c\/p\u003e\n\u003cp\u003eSome producers may rinse the coffee or use wet fermentation, replacing the water in the tanks to slow fermentation and improve stability. Drying is carefully managed for 10–18 days to reach a moisture content of 11% or below, helping preserve cup quality and shelf stability.\u003c\/p\u003e\n\u003cp\u003eMechanical dryers are used only when necessary, as they may compromise flavour and ageing potential.\u003c\/p\u003e","brand":"KOJIMA roastworks","offers":[{"title":"Default Title","offer_id":45447868842093,"sku":null,"price":320.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/4480\/8557\/files\/SSPO_Anibal_325502ec-11ca-4677-8643-6e193340af5d.svg?v=1787450421"},{"product_id":"お得セット-anibal-rodriguez-sspo-ドリップバッグ式-１０個-set","title":"お得セット ANIBAL RODRIGUEZ SSPO (Drip Bag Type) - Set of 10","description":"\u003cp\u003eDrip bag coffee, ready to drink.\u003cbr\u003eValue pack of 10.\u003c\/p\u003e\n\u003cp\u003eComplex fruity notes reminiscent of plum, raspberry, and apple.\u003cbr\u003eSmooth sweetness with hints of brown sugar and andy.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp\u003eCoffee Name: Anibal Rodriguez\u003cbr\u003eRegion: Suaza, Huila\u003cbr\u003eCountry of Origin: Colombia\u003cbr\u003eFarm: La Esperanza\u003cbr\u003eProcess: Washed\u003cbr\u003eVariety: Colombia\u003cbr\u003eAltitude: 1700 masl\u003cbr\u003eContents: 14g x 10 bags\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e Complex fruit notes reminiscent of plum, raspberry, and apple.\u003cbr\u003eSmooth sweetness with hints of brown sugar and candy.\u003c\/p\u003e\n\u003cp\u003eLa Esperanza is a third-generation family-run farm located in Suaza, Huila.\u003cbr\u003eThe farm is situated at an altitude of 1,700m and is currently managed by Anibal Rodriguez.\u003c\/p\u003e\n\u003cp\u003eThe farm covers 4.09ha and produces approximately 3,000kg of parchment coffee annually.\u003cbr\u003eThey plan to improve their wastewater treatment facilities in the future.\u003cbr\u003eOnly ripe cherries are hand-picked, followed by traditional gravity sorting and approximately 24 hours of fermentation, then sun-dried in a greenhouse.\u003c\/p\u003e\n\u003cp\u003eThe Suaza district of Huila, located in the Andes mountains of southern Colombia, is a specialty coffee producing region at high altitudes of around 1,700m. The large temperature difference between day and night and the fertile volcanic soil allow the coffee cherries to slowly accumulate sugars and aromatic compounds.\u003cbr\u003eThe distinct wet and dry seasons ensure that only ripe cherries are hand-picked, maintaining consistent quality.\u003cbr\u003eHarvests are divided into the main crop and Mitaca (secondary crop), making new coffee available twice a year.\u003c\/p\u003e\n\u003cp\u003eCoffee cherries are selectively harvested in 3 to 4 rounds, with the highest quality cherries often obtained during the second and third harvests.\u003c\/p\u003e\n\u003cp\u003eSince payment is often based on the volume of harvest, it is often difficult to encourage pickers to harvest only ripe cherries. Therefore, hand sorting is sometimes performed at the farm or during the pulping process to ensure uniformity of quality.\u003c\/p\u003e\n\u003cp\u003eThe dominant processing method is dry fermentation (a fermentation process that does not use water), often using small manual or electric pulpers.\u003c\/p\u003e\n\u003cp\u003eAfterward, sun-drying is carried out on rooftops, patios, or parabolic dryers.\u003cbr\u003eThese facilities also serve to protect the coffee from rain.\u003c\/p\u003e\n\u003cp\u003eSome producers may also perform rinsing or wet fermentation by changing the water in the tanks to delay fermentation and enhance stability.\u003c\/p\u003e\n\u003cp\u003eDrying is strictly controlled, aiming for a moisture content of 11% or less over 10-18 days. This is to maintain cup quality and shelf life.\u003c\/p\u003e\n\u003cp\u003eMechanical dryers are not used unless necessary, as they can compromise the flavor and aging potential.\u003c\/p\u003e","brand":"KOJIMA roastworks","offers":[{"title":"Default Title","offer_id":45447886340205,"sku":null,"price":3000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/4480\/8557\/files\/SSPO_Anibal_325502ec-11ca-4677-8643-6e193340af5d.svg?v=1787450421"},{"product_id":"banko-gotiti-sspo-ドリップバッグ式-１個","title":"ANIBAL RODRIGUEZ SSPO — 1 Single-Serve Pour-Over Coffee Bag","description":"\u003cp\u003eSingle-Serve Pour-Over Coffee Bag\u003c\/p\u003e\n\u003cp\u003eTasting Notes: Complex fruit flavours reminiscent of plum, raspberry, and apple, with smooth sweetness reminiscent of brown sugar and candy.\u003c\/p\u003e\n\u003cp\u003eCoffee: Anibal Rodriguez\u003cbr\u003eRegion: Suaza, Huila\u003cbr\u003eCountry of Origin: Colombia\u003cbr\u003eFarm: La Esperanza\u003cbr\u003eProcess: Washed\u003cbr\u003eVariety: Colombia\u003cbr\u003eAltitude: 1,700 m\u003cbr\u003eNet Weight: 14 g\u003c\/p\u003e\n\u003cp\u003eLa Esperanza is a third-generation family-run farm in Suaza, Huila. Located at an altitude of 1,700 m, the farm is currently run by Anibal Rodriguez.\u003c\/p\u003e\n\u003cp\u003eThe farm covers 4.09 hectares and produces approximately 3,000 kg of parchment coffee each year. Improvements to its wastewater-treatment facilities are planned.\u003c\/p\u003e\n\u003cp\u003eOnly fully ripe cherries are hand-picked. After traditional density sorting and approximately 24 hours of fermentation, the coffee is sun-dried in a greenhouse.\u003c\/p\u003e\n\u003cp\u003eAbout Suaza, Huila\u003c\/p\u003e\n\u003cp\u003eSuaza, in Huila in the southern Colombian Andes, is a specialty coffee-growing area at around 1,700 m above sea level. Wide day–night temperature variation and fertile volcanic soils allow coffee cherries to slowly develop sugars and aromatic compounds.\u003c\/p\u003e\n\u003cp\u003eThe distinct rainy and dry seasons support selective hand-picking of fully ripe cherries and help maintain consistent quality. Harvests are divided into the main crop and the mitaca, or secondary harvest, making new-crop coffee available twice a year.\u003c\/p\u003e\n\u003cp\u003eCoffee cherries are selectively picked in three to four passes. The second and third pickings often yield the highest-quality cherries.\u003c\/p\u003e\n\u003cp\u003eBecause pickers are generally paid by volume, encouraging them to harvest only fully ripe cherries can be difficult. To help ensure consistent quality, farms and mills may use additional hand sorting before and during pulping.\u003c\/p\u003e\n\u003cp\u003eIn the region, dry fermentation—fermentation without water—is the predominant process, often using small manual or electric pulpers. The coffee is then sun-dried on rooftops, patios, or in parabolic dryers, which also help protect the coffee from rain.\u003c\/p\u003e\n\u003cp\u003eSome producers may rinse the coffee or use wet fermentation, replacing the water in the tanks to slow fermentation and improve stability. Drying is carefully managed for 10–18 days to reach a moisture content of 11% or below, helping preserve cup quality and shelf stability.\u003c\/p\u003e\n\u003cp\u003eMechanical dryers are used only when necessary, as they may compromise flavour and ageing potential.\u003c\/p\u003e","brand":"KOJIMA roastworks","offers":[{"title":"Default Title","offer_id":45687388438637,"sku":null,"price":320.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/4480\/8557\/files\/SSPO_Banko_Gotiti.svg?v=1787449758"},{"product_id":"お得セット-banko-gotiti-sspo-ドリップバッグ式-１０個-set","title":"＜Preparing＞Great Value Set: BANKO GOTITI SSPO (Drip Bag Type) 10-Pack Set","description":"\u003cp\u003eDrip-bag coffee, ready to drink.\u003cbr\u003eThis is a great value set of 10.\u003c\/p\u003e\n\u003cp\u003eThe first half has a bright, fruity taste like plum and nectarine. The latter half has a sweet finish reminiscent of peach, yellow fruit, brown sugar, and black tea.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eCoffee Name: Banko Gotiti\u003cbr\u003eRegion: Gedeb, Yirgacheffe\u003cbr\u003eCountry of Origin: Ethiopia\u003cbr\u003eProcessing Method: Washed\u003cbr\u003eProcessing Station: Banko Gotiti washing station\u003cbr\u003eVariety: Heirloom\u003cbr\u003eAltitude: \u003cmeta charset=\"utf-utf-8\"\u003e\u003cspan\u003e1950 to 2100\u003c\/span\u003e\u003cbr\u003e14g x 10 bags\u003cbr\u003e\u003cbr\u003eTaste Note: Bright fruitiness like plum. Sweetness and lingering aftertaste of peach, yellow fruit, brown sugar, and black tea.\u003cbr\u003ePlum, Peach, Yellow fruit, brown sugar, black tea.\u003c\/p\u003e\n\u003ch3 style=\"text-align: left;\"\u003eThe Appeal of Banko Gotiti Coffee\u003cbr\u003e\n\n\u003c\/h3\u003e\n\u003cp style=\"text-align: left;\"\u003eThe finest terroir from the birthplace of coffee.\u003cbr\u003eEthiopia is the birthplace of coffee, and among its regions, the Yirgacheffe-Gedeb area is known as one of the world's premier production areas.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eBanko Gotiti is located in the Gedeo Zone of Gedeb in the Yirgacheffe\u003cspan class=\"s1\"\u003e region,\u003c\/span\u003e bordering Dimtu Hambella to the north and Guji region to the east and south, giving it a \"crossroads\" terroir. The significant diurnal temperature range at an ultra-high altitude of 1950 to 2,200m influences the beans, bringing them abundant sugar content and complex flavors.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3 class=\"font-editorial font-bold mb-2 mt-4 [.has-inline-images_\u0026amp;]:clear-end text-lg first:mt-0 md:text-lg [hr+\u0026amp;]:mt-4\"\u003eQuality of Production Management\u003c\/h3\u003e\n\u003cp\u003eThe operator, Wete Ambela, was established in 2018.\u003cbr\u003eInitially, they were a farmer's agent supplying other exporters through ECX, but as their quality became recognized as a high-quality supplier, they obtained their own export license and established a system for direct export. The founder's wife, Enatenesh, serves as the quality control manager, directly managing both the washing and dry mill processes. Although precise information is currently limited, in the Banko Gotiti area, they collect cherries from thousands of small-scale farmers and also provide training to farmers on harvesting timing and cherry selection to further improve quality.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003eECX = Ethiopian Commodity Exchange\u003c\/p\u003e\n\u003cp\u003eCoffee cherries are cultivated on farms at an altitude of 1950-2100 meters, with each farm typically spanning 1-2 hectares.\u003cbr\u003eCombined, these farms produce approximately 54 tons of coffee annually.\u003c\/p\u003e","brand":"KOJIMA roastworks","offers":[{"title":"Default Title","offer_id":45687400562797,"sku":null,"price":3000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0679\/4480\/8557\/files\/SSPO_Banko_Gotiti.svg?v=1787449758"}],"url":"https:\/\/kojimaroastworks.jp\/en\/collections\/sspo-%e3%83%89%e3%83%aa%e3%83%83%e3%83%97%e3%83%90%e3%83%83%e3%82%b0%e5%bc%8f.oembed","provider":"KOJIMA roastworks","version":"1.0","type":"link"}