{"title":"Unique Varietals","description":null,"products":[{"product_id":"finca-artemira-washed-tabi","title":"Finca Artemira Washed Tabi","description":"\u003cp dir=\"ltr\"\u003eAnother first with Finca Artemira: their Tabi. It's a bright, medium-to-high acidity coffee that stood out clearly on the cupping table, and Tabi is genuinely rare in Peru — to get it from a farm of this quality, we're confident it'll be well received.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis lot is washed, using the anaerobic double fermentation Finca Artemira has honed over the years for their finer coffees. Cherries are first soaked in water tanks for \"liquidation,\" then sealed in GrainPro bags for a 24-hour anaerobic fermentation. After that, the cherries are pulped, leaving the grain with its mucilage intact, before a second 36-hour fermentation. The coffee is then washed to remove the mucilage and dried in a solar dryer for 12 to 21 days, until it reaches a final moisture content of 10.5% to 11%.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eBehind it is Ebert Huaman Villegas, a young, dedicated producer from Salinas, in the San Jose de Lourdes District of San Ignacio Province, Cajamarca. He's quickly building a reputation in Peru's specialty scene: 6th place at Expo Cajamarca in 2022, and 18th at the Cup of Excellence in 2023.\u003c\/p\u003e","brand":"Khipu","offers":[{"title":"0.5kg","offer_id":55685883134328,"sku":"FINCA-ARTEMIRA-TABI-HALF","price":11.95,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55685883167096,"sku":"FINCA-ARTEMIRA-TABI-1","price":19.95,"currency_code":"GBP","in_stock":true},{"title":"5kg","offer_id":55685883199864,"sku":"FINCA-ARTEMIRA-TABI-5","price":82.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/3006\/7755\/files\/0-3_c83efde3-3646-41c5-8c6d-eed5fffc41f9.jpg?v=1790764203"},{"product_id":"roiber-becerra-marshell","title":"Roiber Becerra - Marshell","description":"\u003cp dir=\"ltr\"\u003eKhipu has never come across a Marshell from outside Cajamarca before — and this is Roiber Becerra's first-ever harvest too.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe variety itself has quite a story behind it. In 1997, farmer Grimanés Morales Lizana spotted an odd-looking tree on her farm in San Ignacio, Cajamarca - nothing like the Bourbon, Catuai and Catimor growing around it. She left it alone for fourteen years, until a fungal disease wiped out her entire plantation in 2011, sparing that one tree. She propagated exclusively from the survivor and named it Marshell. It's still a genuine rarity outside Cajamarca - which is exactly what makes this lot so interesting.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eRoiber Becerra farms Finca Morales in Nuevo Belén, Amazonas, growing Geisha, Marshell Bourbon, Caturra and Obata with a clear eye on quality over volume. This lot comes from around 0.75 hectares and 1,400 Marshell plants at 1,650 masl, grown from seed sourced directly from the Jaén, Cajamarca farm that won the 2019 Cup of Excellence.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe processing is just as considered. Only fully ripe cherries are picked, then rested in cherry for around 12 hours before pulping and a 24-hour fermentation. The coffee is fully washed and dried in solar tents for around 15 days, down to a final moisture of no more than 11%.\u003c\/p\u003e","brand":"Khipu","offers":[{"title":"0.5kg","offer_id":55685988352376,"sku":"ROIBER-BECERRA-MARSHELL-HALF","price":13.95,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55685988385144,"sku":"ROIBER-BECERRA-MARSHELL-1","price":22.95,"currency_code":"GBP","in_stock":true},{"title":"5kg","offer_id":55685988417912,"sku":"ROIBER-BECERRA-MARSHELL-5","price":93.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/3006\/7755\/files\/0-3_ab601023-3a97-48e6-83f7-abad55a75e35.jpg?v=1790768863"},{"product_id":"manuel-rosendo-marlo-baca-geisha-green-tip","title":"Manuel Rosendo Marlo Baca - Geisha Green Tip","description":"\u003cp dir=\"ltr\"\u003eThis is Khipu's second year working with Manuel, and the first year sourcing his Geisha - a coffee that's quickly proving why he's become one of Khipu's core producers in Lonya Grande.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis particular lot is Green Tip Geisha, a variation on the classic Geisha varietal named for the colour of its young leaves - pure green, rather than the bronze tint found on the more common bronze-tip strain. Green Tip is generally considered the higher-quality of the two, typically producing more acidity and stronger floral aromatics in the cup.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eManuel Marlo Baca is a fourth-generation coffee grower from Roblepampa, in the Lonya Grande district of Utcubamba, Amazonas, with knowledge passed down through his family for decades. His cousin, Roiber Becerra, also appears in Khipu's offer list. Since 2017, Manuel has taken the lead on elevating his farm's agronomy, processing and quality control, investing in professional training including Q Processing Level 1. It's paying off: his Geisha has won district-level competitions for the past two years, and this year he took a regional competition win too.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis lot comes from the new lower section of Finca Pacpa, 1.8 hectares at 1,752 masl, part of a farm that sits at 1,850m in Pacpa village and grows Bourbon, Geisha and Pacamara under an agroforestry system of Pine, Cedar and Guabo trees. Processing is meticulous: ripe cherries are harvested at peak maturity, floated, hand-screened for uniformity, then pulped after a second visual check. The lot undergoes 36 hours of anaerobic fermentation in sealed vats, held at 18°C, before being washed three times and dried in a solar dryer for 15 to 20 days down to 10.5% moisture. The parchment then rests for a full month before milling, a stage Manuel considers essential for letting sweetness and aromatics settle.\u003c\/p\u003e","brand":"Khipu","offers":[{"title":"0.5kg","offer_id":55686147080568,"sku":"MANUEL-ROSENDO-GEISHA-HALF","price":16.95,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55686147113336,"sku":"MANUEL-ROSENDO-GEISHA-1","price":27.95,"currency_code":"GBP","in_stock":true},{"title":"5kg","offer_id":55686147146104,"sku":"MANUEL-ROSENDO-GEISHA-5","price":122.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/3006\/7755\/files\/0-2_5b0d22ce-9de3-4ecc-bb1e-fd4b45e78e71.jpg?v=1790779279"},{"product_id":"linarco-rodriguez-papayo-washed","title":"Linarco Rodriguez Papayo Washed","description":"\u003cp dir=\"ltr\"\u003eIt's hard not to fall in love with \"Don Lino.\" Linarco Rodriguez works the land his grandparents bought eighty years ago, in the small municipality of Palestina, and he's never wanted to be anywhere else. Betania Farm is a family affair: his mother Teresa, 83, is the first person he introduces you to; his sister María Eugenia runs the pickers; his nephew Juan José developed the ginger ferment used in the farm's ginger-infused coffees. Linarco is a trained cupper himself, and he's built a reputation for transparency that's seen some international buyers stop asking for samples altogether - they just write and ask for ten bags.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis lot is Papayo, a genuinely rare variety - only a handful of producers across Huila grow it in any real quantity, and that scarcity comes down to how little of it has been planted, not to poor yields. Its origins are just as intriguing: it's strongly associated with Huila, particularly around Acevedo and Pitalito, but no one has produced a definitive account of where it came from. Genetic testing has only added more questions rather than answers: Sucafina has cited World Coffee Research findings pointing to a close relationship with Ethiopian landrace material, while Colombia's own Cenicafé found 80–97% genetic similarity to a progeny component of Castillo in 2025 testing. Neither finding settles the matter, and for now the honest description is a distinctive Colombian Arabica with a genuinely unresolved genetic history.\u003c\/p\u003e","brand":"Cata","offers":[{"title":"0.5kg","offer_id":55695755346296,"sku":"LINARCO-PAPAYO-HALF","price":16.95,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55695755379064,"sku":"LINARCO-PAPAYO-1","price":28.95,"currency_code":"GBP","in_stock":true},{"title":"5kg","offer_id":55695755411832,"sku":"LINARCO-PAPAYO-5","price":124.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/3006\/7755\/files\/LIN_1.png?v=1790956949"},{"product_id":"jhonatan-gasca-washed-pink-bourbon","title":"Jhonatan Gasca Washed Pink Bourbon","description":"\u003cp dir=\"ltr\"\u003eJonathan Gasca runs Zarza Coffee, a third-generation family enterprise rooted in the mountains of Bruselas - known locally as the Coffee Capital of Huila. The name Zarza, tied to the family surname Gasca, carries real meaning for them: unity, and an unwavering commitment to doing things properly. Since founding the project in 2022, they've refined every stage of production, from selective picking through to fermentation and oxidation management, and this lot is one of the clearest results of that work so far.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003ePink Bourbon is a genuine rarity, named for the striking peach, pink or salmon-orange hue its cherries develop when ripe, instead of the deep red or bright yellow more typical of other varieties. Genetically, it's not what it was long assumed to be either: originally thought to be a natural hybrid of Red and Yellow Bourbon, DNA testing has since shown it's actually an Ethiopian landrace variety, with no direct lineage to the Bourbon family at all. It's a regular at the top of specialty coffee competitions, often compared to Geisha for aromatic clarity, but generally more approachable - exactly the kind of variety worth getting excited about.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThis lot, grown at Bella Vista, is a washed Pink Bourbon Plus, and we're genuinely thrilled to have it. Processing begins with 48 hours of controlled oxidation in whole cherry, before a double fermentation: first depulped and moved into fermentation tanks, then left for a second, extended stage that builds further complexity and sharpens varietal expression. The parchment then undergoes a thermal shock to fix aromatic compounds, before being fully washed and dried to a precise 10.6% moisture content for stability through storage and shipping.\u003c\/p\u003e","brand":"Cata","offers":[{"title":"0.5kg","offer_id":55695764980088,"sku":"GASCA-WASHED-PINKBOURBON-HALF","price":16.95,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55695765012856,"sku":"GASCA-WASHED-PINKBOURBON-1","price":28.95,"currency_code":"GBP","in_stock":true},{"title":"5kg","offer_id":55695765045624,"sku":"GASCA-WASHED-PINKBOURBON-5","price":124.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/3006\/7755\/files\/0-2_2a0f3419-4e8d-4bb1-9205-616ba19994d0.jpg?v=1790959189"},{"product_id":"david-flores-washed-marshell","title":"David Flores Washed Marshell","description":"\u003cp dir=\"ltr\"\u003eFinca El Morito started out as two hectares of Caturra and Bourbon. Today it covers 50 hectares in El Diamante, in Cajamarca's San Jose de Lourdes District, and a good part of that growth comes from David Flores, who experienced specialty coffee first-hand in 2016 and was inspired to raise the quality of what his family grew. Since then the family has worked together to improve how the coffee is processed, planted higher-quality varieties and gone looking for international buyers, with David's father Faustino overseeing the work on the farm while David takes the green coffee out to the world.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eMarshell is what Khipu keeps coming back to from Finca El Morito. They first cupped it at the family's Jaén office in 2023, and this is now the third year they've worked with this coffee, which has become a go-to lot: a great example of the variety, versatile enough to make an incredible espresso and just as comfortable as a filter coffee.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIt's a variety with a bit of mystery about it, too. Marshell is young and its ancestry is still debated, and it's often described as a mutation of Bourbon. The cup was so far beyond what a typical Catimor delivers that Khipu sent this Marshell for genetic testing at RD2 Vision, and the result pointed to a rare form of Catimor. Since a Marshell won the Cup of Excellence in 2019, the variety has been growing in importance across Peru.\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eThe processing is every bit as hands-on. Only ripe cherries make it past the float, then they ferment anaerobically in sealed plastic tubs for 36 hours, are pulped, and ferment again for 72 hours in tubs open to the air in the shade. Drying takes a patient 20 to 30 days in solar dryers, in purpose-built modules that stagger the drying phase at different heights, until the coffee reaches 11 to 11.5% moisture.\u003c\/p\u003e","brand":"Khipu","offers":[{"title":"0.5kg","offer_id":55695354626424,"sku":"DAVIDFLORES-MARSHELL-HALF","price":12.95,"currency_code":"GBP","in_stock":true},{"title":"1kg","offer_id":55695354659192,"sku":"DAVIDFLORES-MARSHELL-1","price":21.95,"currency_code":"GBP","in_stock":true},{"title":"5kg","offer_id":55695354691960,"sku":"DAVIDFLORES-MARSHELL-5","price":92.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/3006\/7755\/files\/0-4_583d24f8-fd0e-4193-9a86-152e681682ba.jpg?v=1791542098"}],"url":"https:\/\/greencoffeecollective.com\/en-de\/collections\/unique-varietals.oembed","provider":"Green Coffee Collective","version":"1.0","type":"link"}