{"title":"Rarities","description":"","products":[{"product_id":"mabo-abantu-espresso-blend-de-sezon-cafea-de-specialitate-copy","title":"MABÓ BERRIBERI, (Fruity Blend)","description":"\u003cp data-start=\"107\" data-end=\"564\"\u003eBerriberi is a blend created for those who truly enjoy fruity coffees, both as espresso and filter. It's a coffee designed for those who seek expressiveness in their cup and appreciate vibrant, clear, and energetic aromas.\u003c\/p\u003e\n\u003cp data-start=\"107\" data-end=\"564\"\u003eExpect an intense and memorable experience: juicy sweetness from the first taste, brilliant, succulent acidity, and a pleasantly persistent finish reminiscent of ripe fruits.\u003c\/p\u003e\n\u003cp data-start=\"566\" data-end=\"861\"\u003eThis is the kind of coffee that immediately stands out. Not through strength, but through clarity, precision, and personality. Each sip brings a vibrant, bright sensation, and its profile evolves beautifully as it cools, allowing more and more fruity nuances to open up in the cup.\u003c\/p\u003e\n\u003cp data-start=\"863\" data-end=\"1314\"\u003eWhen Bogdan created this blend, he wasn't aiming for balance in the classic sense. He didn't want to make a coffee that \"pleased everyone,\" but one that said something clear from the start. He began with the idea of fruit, not as a discreet accent, but as a central element of the experience. He built the blend around coffees with a vibrant fruity character, layering rare lots that speak the same language and naturally complement each other, each amplifying the expression of the other.\u003c\/p\u003e\n\u003cp data-start=\"863\" data-end=\"1314\"\u003e\u003cstrong\u003eColombia (Honey Cofermented) + Ethiopia (Natural)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1316\" data-end=\"1600\"\u003eThe result is a bold, juicy, and lively coffee, with a profile that doesn't go unnoticed. A coffee that doesn't aim to be well-behaved, but expressive. It wasn't made to please everyone, but to surprise you and stay with you long after the last sip.\u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":56941547258233,"sku":"Mabo_BerriBeri200g","price":56.6,"currency_code":"RON","in_stock":true},{"title":"500g","offer_id":56941547291001,"sku":"Mabo_BerriBeri500g","price":124.9,"currency_code":"RON","in_stock":true},{"title":"1000g","offer_id":56941547323769,"sku":"Mabo_BerriBeri1000g","price":256.4,"currency_code":"RON","in_stock":true},{"title":"3000g","offer_id":56941547356537,"sku":"Mabo_BerriBeri3000g","price":745.0,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/0902\/8729\/files\/Mabo_BerriBeri_Blend_Rarity.webp?v=1774971533"},{"product_id":"koke-indigo-ethiopia-carbonic-maceration-natural-cafea-de-specialitate","title":"Koke Indigo, Ethiopia (Carbonic Maceration Natural)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eKOKE WASHING STATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe Koke processing station is named after the village of Koke in the Yirgacheffe district, Gedeo Zone. Built in 2011, it is a family-owned station, located on a hillside, with coffee grown both above and below the station, a position that gives it access to varied altitudes and distinct flavor profiles.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe station collaborates with dozens of small local producers, many of them families with generations of coffee cultivation tradition. Over the years, the station's team has constantly invested in improvements and has started to offer direct guidance to partner farmers to improve the quality and consistency of the harvest. One of the decisions that defined their reputation: separating cherries picked from higher altitudes, a small detail that makes a clear difference in the cup.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePRIMROSE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePrimrose Specialty Coffee is one of Ethiopia's most respected coffee exporters, founded in 2010 by Abreham Mengiste and Meseret Workneh, both with over 20 years of industry experience at the time of its launch. Primrose works with thousands of producers across nine Ethiopian regions, promoting transparent and sustainable practices and connecting local farms with specialty roasters worldwide. In addition to traditional methods, Primrose has also explored experimental processing — including carbonic maceration — precisely to highlight the unique aromatic potential of Ethiopian coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eHEIRLOOM\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eEthiopian coffee grows from a mosaic of heirloom varieties — native trees, mostly genetically unmapped, that have developed naturally in Ethiopian forests and gardens over hundreds of years. These varieties have not undergone commercial selection, and precisely because of this, they retain a rare aromatic diversity, difficult to reproduce elsewhere. In the cup, they translate into vibrant expressiveness, with floral, fruity notes and a well-defined natural acidity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePROCESSING — CARBONIC MACERATION NATURAL\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eCarbonic Maceration is one of the most precise and spectacular processing methods in specialty coffee, initially borrowed from the world of wine. Whole, intact cherries are placed in sealed tanks and saturated with carbon dioxide. Without oxygen, fermentation occurs inside each cherry individually — an intracellular process that concentrates aromas, intensifies sweetness, and creates a clear, vibrant, and distinct aromatic profile.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAfter fermentation, the beans are naturally dried on raised African beds, allowing residual sugars to slowly integrate into the bean. The result is a coffee with remarkable aromatic clarity — where tropical fruits and flowers express themselves without noise or artifice.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e1,800 — 2,000 meters. One of the highest altitudes in Yirgacheffe, which means dense beans, slow maturation, and exceptional aromatic concentration. At these altitudes, the temperature difference between day and night is significant — and it is reflected in the coffee's complexity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSENSORY PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA bright and exotic coffee, with a fruity and floral profile that surprises you from the first sip. Apricots and ripe mango dominate the foreground, supported by pineapple notes that add freshness and vibrancy. Green tea appears delicately in the background, bringing floral elegance and a finesse that ties everything together. The body is medium, the acidity is balanced and pleasant, and the high sweetness makes this coffee extremely accessible — and extremely memorable.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eNotes: Apricot, Pineapple, Mango, Green Tea\u003c\/em\u003e, \u003cem\u003eMedium Body, Medium Acidity, High Sweetness\u003c\/em\u003e\u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":57063404798329,"sku":"Koke_Indigo_200g","price":78.5,"currency_code":"RON","in_stock":true},{"title":"500g","offer_id":57063404831097,"sku":"Koke_Indigo_500g","price":178.4,"currency_code":"RON","in_stock":true},{"title":"1000g","offer_id":57063404863865,"sku":"Koke_Indigo_1000g","price":363.7,"currency_code":"RON","in_stock":true},{"title":"3000g","offer_id":57073035149689,"sku":null,"price":1066.3,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/0902\/8729\/files\/Koke_Indigo.png?v=1776163691"},{"product_id":"nestor-lasso-decaf-colombia-pink-borbon-decaf-cafea-de-specialitate","title":"Nestor Lasso DECAF, Colombia (Pink Bourbon Decaf)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNestor Lasso is one of the most innovative producers of his generation in Colombian coffee. Raised on the family farm El Diviso in Huila, he took over the reins with his brother Adrian with a single objective: to do things radically differently from how they had been done before. The third generation of the Lasso family, but the first to prioritize quality over quantity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNestor attended a government training program in specialty coffee processing, but as he himself says: \"The reality of farm work is learned in the field.\" Since then, he has built precise fermentation protocols, planted rare varieties, and has lots used in world barista competitions — including the 2022 World Barista Championship. His coffees today have a cult following among specialty coffee enthusiasts worldwide.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe La Planta farm, from which this lot originates, is located in Huila, at 1,650–1,800 meters altitude, in one of the most renowned regions for competition coffee in Colombia.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eVARIETY — PINK BOURBON\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003ePink Bourbon is one of the most sought-after and least understood varieties in the specialty coffee world. Although the name suggests a direct relationship with the Bourbon family, genetic studies have shown that it is actually a landrace variety with Ethiopian origins, adapted and cultivated in Colombia in recent decades, especially in the Huila region. Its pink-colored fruits at maturity are a visual indicator of its aromatic potential — high sweetness, distinct floral notes, and a complexity that few other producers can consistently achieve.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eAt Nestor Lasso's farm, Pink Bourbon is cultivated at high altitudes, in conditions that favor slow maturation and the gradual accumulation of natural sugars.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003ePROCESSING — WASHED DECAF\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eThe coffee is processed using the washed method — the cherries are de-pulped, fermented, and washed with clean water, resulting in a clear, clean, and well-defined profile. This process highlights the variety's identity and the terroir's character, without the influences brought by the pulp or mucilage.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eDecaffeination is carried out using the EA (Ethyl Acetate) method, derived from sugarcane, the only natural decaffeination method produced in Colombia, right at the source. The green beans are steamed to open their pores, then washed with natural ethyl acetate which binds to caffeine molecules and extracts them without damaging the bean's structure or aromatic profile. The process avoids excessive heat or pressure, preserving the coffee's natural oils and complexity. The result is a decaf that tastes like real coffee, because that's exactly what it is.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eALTITUDE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e1,650 — 1,800 meters. The high altitude in Huila contributes to bean density, a well-integrated natural acidity, and concentrated sweetness, qualities that are retained even after the decaffeination process.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cstrong\u003eSENSORY PROFILE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eA decaffeinated coffee that redefines expectations. Rose petal jam and Turkish Delight create a floral and refined sweetness, supported by delicate chamomile notes that bring an almost tea-like finesse. Blueberries appear as a clean fruity accent, balancing the entire profile. The body is medium, acidity low, and sweetness high — an elegant, comfortable, and surprisingly complex cup for a decaffeinated coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e\u003cem\u003eNotes: Rose Petal Jam, Turkish Delight, Chamomile, Blueberries\u003c\/em\u003e, \u003cem\u003eBody: Medium, Acidity: Low, Sweetness: High\u003c\/em\u003e\u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":57063405158777,"sku":"Nestor_Lasso200g","price":73.2,"currency_code":"RON","in_stock":true},{"title":"500g","offer_id":57063405191545,"sku":"Nestor_Lasso500g","price":164.5,"currency_code":"RON","in_stock":true},{"title":"1000g","offer_id":57063405224313,"sku":"Nestor_Lasso1000g","price":335.3,"currency_code":"RON","in_stock":true},{"title":"3000g","offer_id":57073058218361,"sku":null,"price":982.2,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/0902\/8729\/files\/NestorLasooDecaf.png?v=1776163693"},{"product_id":"nestor-lasso-decaf-colombia-pink-borbon-decaf-copy","title":"Los Pedregales, Colombia (Natural)","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eLos Pedregales spans 7 hectares in Gaitania, Tolima, at an altitude of 1,780 meters. The farm is part of the indigenous reserve of the Nasa We'sx community, an isolated and protected place where the land is respected and cared for like a family member. The fertile volcanic soil and high altitude create the perfect conditions for complex and balanced coffees. Here, in the shadow of steep mountains and the Nevado del Huila volcano, tradition and nature intertwine in every coffee bean.\u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cbr\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eFernando Paya is 27 years old and works the farm alongside his mother and sister. For them, coffee is not just a crop; it's their livelihood, the means by which they support their family and community. Fernando cultivates Castillo and Caturra, resilient varieties adapted to local conditions, with the same care with which the Nasa We'sx community has respected the land for generations. In Gaitania, specialty coffee has become a real economic alternative, offering young producers like Fernando a way to stay on their land and build a decent future through quality coffee.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003ePROCESSING\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eNatural coffee from Los Pedregales means the beans were dried with the entire fruit pulp intact, allowing the natural sugars to ferment and penetrate the bean. It's a processing method that requires constant attention—controlling temperature, humidity, air—but the result is worth it. Notes of grapes, blueberries, and cocoa beans come from this process, from how Fernando manages fermentation and drying. It's a full-bodied, round coffee with high sweetness and balanced acidity.\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003e \u003c\/p\u003e\n\u003ch3 class=\"text-text-100 mt-3 -mb-1 text-[1.125rem] font-bold\"\u003e\u003cstrong\u003eNOTES\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal leading-[1.7]\"\u003eGrapes, blueberries, cocoa nibs with high body, medium acidity, high sweetness. It's a coffee you drink when you want something more complex, fuller, but without being overwhelming. The Natural processing highlights the fruit, and the Castillo and Caturra varieties bring balance. A coffee that shows what Gaitania can do when producers control the process from start to finish.\u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":57208617959801,"sku":"Los_Pedregales200g","price":55.5,"currency_code":"RON","in_stock":true},{"title":"500g","offer_id":57208617992569,"sku":"Los_Pedregales500g","price":122.5,"currency_code":"RON","in_stock":true},{"title":"1000g","offer_id":57208618025337,"sku":"Los_Pedregales1000g","price":249.5,"currency_code":"RON","in_stock":true},{"title":"3000g","offer_id":57209834897785,"sku":null,"price":730.1,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/0902\/8729\/files\/LosPedregalesCoffee.png?v=1777887468"},{"product_id":"nestor-lasso-decaf-colombia-pink-borbon-decaf-copy-1","title":"BLOSSOM BLOOM, Colombia (Culturing Fermentation Washed)","description":"\u003cp data-start=\"32\" data-end=\"352\"\u003eBlossom Bloom is a coffee that catches your attention from the first sip with its clarity and aromatic complexity. In the cup, it develops notes of peach, Earl Grey, and cantaloupe, supported by a medium body, balanced acidity, and a high sweetness that lingers long in the aftertaste.\u003c\/p\u003e\n\u003cp data-start=\"354\" data-end=\"847\"\u003eThe coffee comes from La Riviera, Julio Cesar Madrid's farm, located in Santa Rosa de Cabal, in the Risaralda region of Colombia. La Riviera is one of the farms recognized for its extremely careful approach to coffee cultivation and processing, as well as for experimenting with modern controlled fermentation methods. The farm is part of Café UBA, a group of producers who emphasize precision, consistency, and expressive cup profiles. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"849\" data-end=\"1151\"\u003eThis lot is made from the Pink Bourbon variety, appreciated for its floral and fruity profile, with a clarity sometimes reminiscent of Gesha coffees. At an altitude of 1800m, the cherries develop slowly, accumulating more sweetness and aromatic complexity. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-start=\"1153\" data-end=\"1592\"\u003eThe \"Culturing Fermentation Washed\" process takes the coffee to an extremely interesting sensory area. Fermentation is carefully controlled to accentuate fruity elegance and aromatic complexity, without compromising the clarity specific to a well-executed washed coffee. The result is a vibrant, clean, and sophisticated coffee, where floral and fruity notes complement each other naturally. \u003cspan class=\"\" data-state=\"closed\"\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"MABO","offers":[{"title":"200g","offer_id":57208670519673,"sku":null,"price":77.1,"currency_code":"RON","in_stock":true},{"title":"500g","offer_id":57208670552441,"sku":null,"price":173.7,"currency_code":"RON","in_stock":true},{"title":"1000g","offer_id":57208670585209,"sku":null,"price":354.2,"currency_code":"RON","in_stock":true},{"title":"3000g","offer_id":57209892340089,"sku":null,"price":1037.8,"currency_code":"RON","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/0902\/8729\/files\/BlossomBloomColombia.png?v=1777887789"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0989\/0902\/8729\/collections\/Maguta_Waridi_pack.png?v=1782195186","url":"https:\/\/b2b.mabo.coffee\/en-eu\/collections\/rarities.oembed","provider":"B2B MABÓ Coffee","version":"1.0","type":"link"}