{"title":"Rogue Wave","description":"\u003cp\u003eFounded in 2016, Rogue Wave Coffee emerged from a decade old shared dream of 2 Davids, David Laville and David Walsh, with the initial goal of making a living through coffee. With the unpredictable nature of Rogue Wave, Ply Pasarj, joined the partnership in 2018.\u003c\/p\u003e\n\u003cp\u003eFrom a small team of 3, we are now a team of 12, each with different experiences and role in the coffee supply chains, forming an extraordinary team that excel in roasting and sourcing, and providing the best customer service and cafe experience.\u003c\/p\u003e\n\u003cp\u003eWe focus on ethical sourcing of coffee and do as much direct trade as we possibly could. All of our equipment and gear are sources with focus on user experience, beautiful craftsmanship, and innovation.\u003c\/p\u003e","products":[{"product_id":"chelbesa-6","title":"Chelbesa","description":"\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eSNAP Specialty Coffee was founded in Addis Ababa by Negusse in 2008 and operates 7 washing stations across Sidama, Yirgacheffe, and the Guji Zone. Their work centres on three pillars: consistency, education, and sustainability. Last year, their agronomists trained more than 6,000 farmers in land and nursery management, climate-smart agriculture, crop diversification, and intercropping.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"elementor-element elementor-element-88372d7 elementor-widget elementor-widget-text-editor\" data-id=\"88372d7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eThe Chelbesa One Washing Station sits in the Gedeb Zone of Ethiopia, in the kebele of Chelbesa. Approximately 1,000 smallholder farmers deliver cherry to this station, each farming 2–3 hectares at elevations between 1,950–2,200 m.a.s.l. This lot is composed of the Ethiopian Heirloom varieties Korume and Wolisho.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIncoming cherry is floated and sorted on arrival, then de-pulped and dry fermented in tanks for 2–3 days. After washing, the parchment is moved to raised beds where it is turned daily for 7–10 days until reaching target humidity.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rogue Wave","offers":[{"title":"Default Title","offer_id":44377332547650,"sku":null,"price":29.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/37A34A66-1AB9-4CFC-9266-4927B900B3D7.png?v=1784659609"},{"product_id":"las-margaritas-3","title":"Las Margaritas","description":"\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"This coffee was exposed to a dry anaerobic fermentation of 30 hours. Later placed on raised beds until 20% moisture content is achieved, afterwards coffee is placed inside grainpro bags for 80 hours (at this stage fermentation is driven by natural yeast) and later left to dry on raised beds to 10.5% moisture content.\"}' data-sheets-userformat='{\"2\":14717,\"3\":{\"1\":0,\"3\":1},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"9\":0,\"11\":4,\"14\":{\"1\":3,\"3\":1},\"15\":\"Courier New\",\"16\":8}'\u003eLas Margaritas is owned by siblings, Rigoberto and Luis Eduardo Herrera, third-generation coffee producers, who come from a long-standing coffee-producing family. Their grandparents started their careers in coffee in 1945 at Potosi farm. After Juan Antonio Herrera and his wife Blanca Ligia Correa purchased the land with existing Typica plants, they added three more cultivars: Red Bourbon, Yellow Bourbon, and Caturra. It was then that Cafe Granja La Esperanza began.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"This coffee was exposed to a dry anaerobic fermentation of 30 hours. Later placed on raised beds until 20% moisture content is achieved, afterwards coffee is placed inside grainpro bags for 80 hours (at this stage fermentation is driven by natural yeast) and later left to dry on raised beds to 10.5% moisture content.\"}' data-sheets-userformat='{\"2\":14717,\"3\":{\"1\":0,\"3\":1},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"9\":0,\"11\":4,\"14\":{\"1\":3,\"3\":1},\"15\":\"Courier New\",\"16\":8}'\u003eWhen Rigoberto and Luis took over the family operation in the late '90s, they took on the labor-intensive job of pivoting the farms to organic production. Shortly after taking over, they purchased the land that is now Finca La Esperanza and expanded their organic coffee production.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-sheets-value='{\"1\":2,\"2\":\"This coffee was exposed to a dry anaerobic fermentation of 30 hours. Later placed on raised beds until 20% moisture content is achieved, afterwards coffee is placed inside grainpro bags for 80 hours (at this stage fermentation is driven by natural yeast) and later left to dry on raised beds to 10.5% moisture content.\"}' data-sheets-userformat='{\"2\":14717,\"3\":{\"1\":0,\"3\":1},\"5\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"6\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"7\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"8\":{\"1\":[{\"1\":2,\"2\":0,\"5\":{\"1\":2,\"2\":26214}},{\"1\":0,\"2\":0,\"3\":3},{\"1\":1,\"2\":0,\"4\":1}]},\"9\":0,\"11\":4,\"14\":{\"1\":3,\"3\":1},\"15\":\"Courier New\",\"16\":8}'\u003eThey've done major renovations to the farms during the past 30 years of ownership and management, planting new, exotic varieties throughout the 52 producing hectares of Potosi Farm. At Las Margaritas they produce classic Colombian varieties like Caturra, Colombia, and Tabi. As well as beautiful exotics such as Geisha, Sidra, San Juan, Mandela, SL28 and more. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEvery coffee cherry begins its journey with a careful selection, ensuring only those at peak ripeness make the cut. These gems are delicately floated to remove lighter, less flavorful beans. Before fermentation, their sweetness is measured to guarantee perfection. The cherries undergo an 18-hour open-tank fermentation, unlocking layers of flavor waiting to be discovered. Afterward, the fruit is gently pulped, followed by a 24 hour aerobic fermentation, enhancing the complexity of every bean. Finally, the sticky mucilage is rinsed away, preparing the coffee for its next transformation. The beans are dried with precision in mechanical dryers silos for 3 to 5 days, where the temperature is perfectly controlled at 38°C. Once they reach the ideal state, they rest in climate-controlled storage at 18-19°C, preserving their exceptional character.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rogue Wave","offers":[{"title":"Default Title","offer_id":44377346932802,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/2EEBA3CC-8355-42FC-A7DB-AD5684E0C344.png?v=1784659609"},{"product_id":"tariku-kare-1","title":"Tariku Kare","description":"\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eTariku Kare's path to washing station ownership started at age 15, sorting cherry for a local cooperative in his hometown of Bombe. He worked his way up through the ranks, washing coffee in the channels, then managing a station opened by an outside investor in Nensebo. When that owner went bankrupt, Tariku and 17 colleagues formed a company and opened a new washing station together. He eventually opened a mill in Arsi to supply the international market, and once that operation was stable, returned to Bombe to build another station. At each of his sites, Tariku pays a premium over local prices for ripe red cherry and works hard to incentivize farmers to deliver cherry to his washing stations each year.\u003c\/p\u003e\n\u003cp\u003eThe Bombe station sits in Nensebo woreda in the SNNPR (Southern Nations, Nationalities and Peoples) region, drawing cherry from 500 registered smallholder outgrowers across elevations of 2000–2200 masl. Nensebo is a newer coffee-growing area with an average farm size of two hectares, planted with a mix of local varieties (primarily 74158, 74110, and 74112) alongside wild varietals from the neighboring forests.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rogue Wave","offers":[{"title":"Default Title","offer_id":44377386975298,"sku":null,"price":33.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/AE81DCF9-E421-4EE0-AA3F-F8CDEA9F6924.png?v=1784659609"},{"product_id":"carmen-estate-1","title":"Carmen Estate","description":"\u003cdiv class=\"elementor-element elementor-element-dfa67e7 elementor-widget elementor-widget-text-editor\" data-id=\"dfa67e7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"\u003e\n\u003cdiv class=\"elementor-widget-container\"\u003e\n\u003cp\u003eCarmen Estate was founded in 1960 by Efrain and Carmen Franceschi as a single estate and mill in Panama. Now in its third generation of family ownership under Carlos Aguilera, the estate was acquired by Panama Red Carmen Café Trading, with production currently overseen by Jean Paul Jangenstein Wachter. Carmen consistently places in the top 5 at specialty cupping contests, and in 2023 took Best of Panama in the Washed Category at a record-breaking US$10,500\/kg.\u003c\/p\u003e\n\u003cp\u003eThe farm prioritizes ecological stewardship across insect management, soil conservation, water resource protection, and waste management. Each harvest, coffee cherries are handpicked by the Ngäbe-Buglé indigenous people, trained to select only bright red, fully ripe cherries and leave unripe fruit for later picking.\u003c\/p\u003e\n\u003cp\u003eOur roasting team agreed that this is a clean, well-structured cup that's very fruity and juicy.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Rogue Wave","offers":[{"title":"Default Title","offer_id":44377422659650,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/files\/7BD77CD2-7B8A-4E3C-B5FB-DC58FE967010.png?v=1784659609"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2464\/3811\/collections\/IMG_7528.jpg?v=1784650675","url":"https:\/\/dayglow.coffee\/collections\/rouge-wave.oembed","provider":"Dayglow Online","version":"1.0","type":"link"}