{"title":"Anthologies of Coffee","description":"\u003cp dir=\"ltr\"\u003eAnthologies: (n) a collection of \u003cem\u003eselect \u003c\/em\u003epieces of literature, film, music, or art\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eWhen learning about the etymology of anthology, it was striking to learn that it can be traced back to Greek word '\u003cem\u003eanthologia' \u003c\/em\u003ewhich translates to 'gathering of flowers'. It was striking because coffee is a flower-bearing plant, that withers away shortly after pollination, and in their place cherries grow which contain the seeds that we have come to cherish for our daily rituals. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eIt is only fitting, then, to speak of a series of published coffees as anthologies; the cherries themselves are collectors of flowers, and without the blossom of each flower we would not have our own 'bloom' that marks our first pour. \u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003eOur anthology series, then, is Preface's way of bringing together coffees that we roast in a presentable format for you to explore different themes. This might be cultivars, processing methods, or producers; origins, altitudes, or bean size. \u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"sqsrte-text-color--accent\"\u003e\u003cspan class=\"sqsrte-text-color--lightAccent\"\u003e\u003cstrong\u003eFulfillment Policy: \u003c\/strong\u003eOrders ship out every Monday following quality control. We will always use the most economic shipping method available. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eResting Guidelines: \u003c\/strong\u003eWe recommend allowing the coffees to rest for at least 4 weeks after its been roasted. We encourage, if possible, at least 5 weeks for washed processed coffees. We often carry inventory of coffees that are already resting, so if you can't wait, browse our collections to see whats in store for you to open up a little sooner after you receive it. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eNot sure what to get? \u003c\/strong\u003eWe do offer 100g sample bags of each of our coffees, otherwise feel free to DM us on Instagram and we'll be happy to make some recommendations based on your preferences. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFree Penguin Classic or Modern: \u003c\/strong\u003eEach order, regardless of the amount, comes with a free copy of Penguin's Little Black Classic or Modern. \u003c\/p\u003e","products":[{"product_id":"an-anthology-of-geshas-linarco-rodriguez-and-wilder-lazo","title":"An Anthology of Geshas: Linarco Rodriguez and Wilder Lazo","description":"\u003cp data-start=\"212\" data-end=\"491\"\u003eIn Greek, \u003cem data-start=\"222\" data-end=\"234\"\u003eanthologia\u003c\/em\u003e translates to “a gathering of flowers.” In English, an anthology is a collection of literature, film, music, or art. At Preface, we hold both meanings at once: we source coffee—a flowering plant—and share a curated selection of literature with every order.\u003c\/p\u003e\n\u003cp data-start=\"493\" data-end=\"723\"\u003eIn this, our second anthology, we’re excited to present two Geshas from world-renowned Colombian producers. Here, a single varietal is interpreted through two distinct processing methods, shaped by each producer’s unique approach.\u003c\/p\u003e\n\u003cp data-start=\"725\" data-end=\"916\"\u003eLinarco Rodriguez’s method is one of restraint. Through a semi-washed process and the use of oxidation—rather than fermentation—he coaxes delicate florals and gentle fruit notes from the cup.\u003c\/p\u003e\n\u003cp data-start=\"918\" data-end=\"1176\"\u003eWilder Lazo, by contrast, leans into thermal experimentation. A 60-hour cold fermentation builds depth and intensity without introducing boozy characteristics. The result is an expressive profile that amplifies the Gesha’s vibrant fruit and floral qualities.\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eThe Details\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWilder Lazo - 1 x 125g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eCountry: Colombia\u003cbr\u003eVarietal: Gesha\u003cbr\u003eProcess: 60hr Cold Fermentation, Natural\u003cbr\u003eNotes: Plum, Pinotage, Lavender\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWilder Lazo did not begin as a coffee producer, but as a veterinarian, trained in livestock farming. When coffee prices fell in 2016 and his father became seriously ill, he returned—alongside his brother—to restore the family farm. Early efforts yielded modest results, with coffees scoring between 80 and 83 points, despite careful processing.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eLooking deeper, Wilder turned to the soil itself. Through analysis and precise application of nutrients to balance pH levels, he improved the trees’ access to what they needed most—an approach he calls precision agriculture.\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003eIn processing, his philosophy is equally deliberate. While much of what happens between harvest and drying is loosely called “fermentation,” Wilder focuses on true anaerobic fermentation, where microbial activity unfolds slowly, preserving the intrinsic character of the coffee.\u003c\/p\u003e\n\u003cp\u003eFor this lot, only fully ripe cherries are selected and washed to remove defects. Then comes his quiet innovation: fermentation tanks cooled by spring water at around 16 °C. This controlled chill extends the process, building body and depth without tipping into boozy intensity. Fermentation lasts for 60 hours in sealed tanks at a steady temperature, before drying over 18 days in a marquesina*. The result is a cup shaped as much by patience as by precision.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLinarco Rodriguez - 1 x 125g\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eCountry: Colombia\u003cbr\u003eVarietal: Gesha\u003cbr\u003eProcess: Semi-washed \u003cbr\u003eNotes: Strawberry, Jasmine, Honey\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eLinarco Rodríguez Ospina, a third-generation coffee producer from Palestina in Huila, tends the land his grandparents settled after leaving Quindío in the 1970s. At Finca Betania, 42 hectares stretch across the slopes of the central Andes at 1,850 meters above sea level, where volcanic soil and cool air shape the character of each harvest. Five hectares remain untouched forest—a quiet testament to the family’s respect for the land.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eKnown as Lino, he works alongside his mother and sisters, their lives woven into the rhythms of specialty coffee. He speaks of their coffees as expressions of place: naturally sweet, floral, and balanced, carrying the imprint of the Macizo Colombiano.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eMeticulous in craft, Linarco refines each step—from fermentation to drying—with a patient, searching hand. The result is coffee of clarity and brightness, alive with fruit and precision.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHis work has drawn international notice, most notably a second-place finish in the Cup of Excellence in 2019, with a score of 92.18. Yet for Linarco, recognition is secondary to the quiet exchange between farm and cup—each one a gesture of gratitude, shared across distance\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eFor this microlot, only ripe cherries were selected, then floated in water to remove impurities. From there, the approach was intentionally \u003c\/span\u003e\u003cspan\u003erestrained\u003c\/span\u003e\u003cspan\u003e. The coffee was pulped and left to rest in open tanks, undergoing oxidation—a process that gently accelerates the development of fruit character without the intensity of full fermentation.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAfter 48 hours, the parchment was rinsed, though not completely stripped of its mucilage, and then dried immediately. What remains is a delicate trace of sweetness on the parchment—placing the process somewhere between what some call \u003c\/span\u003e\u003cspan\u003ewhite honey\u003c\/span\u003e\u003cspan\u003e and others describe as \u003c\/span\u003e\u003cspan\u003esemi-washed\u003c\/span\u003e\u003cspan\u003e. Linarco has described it as semi-washed, and so we’ll present his coffee accordingly. \u003c\/span\u003e\u003c\/p\u003e","brand":"Preface Coffee","offers":[{"title":"1 x 125g of Each Coffee","offer_id":53377482359057,"sku":null,"price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0880\/4440\/5009\/files\/Shopifyimage.png?v=1775336902"},{"product_id":"anthology-woman-producers","title":"Anthology: Woman Producers","description":"\u003cdiv class=\"relative w-full overflow-visible\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-(--header-height)\" dir=\"auto\" data-turn-id=\"37917364-65c5-4b30-be29-7a5956f56ef7\" data-turn-id-container=\"37917364-65c5-4b30-be29-7a5956f56ef7\" data-testid=\"conversation-turn-15\" data-scroll-anchor=\"false\" data-turn=\"user\"\u003e\u003c\/section\u003e\n\u003cdiv class=\"contents\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"relative w-full overflow-visible\"\u003e\n\u003csection class=\"text-token-text-primary w-full focus:outline-none [--shadow-height:45px] has-data-writing-block:pointer-events-none has-data-writing-block:-mt-(--shadow-height) has-data-writing-block:pt-(--shadow-height) [\u0026amp;:has([data-writing-block])\u0026gt;*]:pointer-events-auto [content-visibility:auto] supports-[content-visibility:auto]:[contain-intrinsic-size:auto_100lvh] R6Vx5W_threadScrollVars scroll-mb-[calc(var(--scroll-root-safe-area-inset-bottom,0px)+var(--thread-response-height))] scroll-mt-[calc(var(--header-height)+min(200px,max(70px,20svh)))]\" dir=\"auto\" data-turn-id=\"request-WEB:633c5755-0661-43fa-8657-fe61e1fcd766-7\" data-turn-id-container=\"request-WEB:633c5755-0661-43fa-8657-fe61e1fcd766-7\" data-testid=\"conversation-turn-16\" data-scroll-anchor=\"false\" data-turn=\"assistant\"\u003e\n\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:var(--thread-content-margin-xs,calc(var(--spacing)*4))] @w-sm\/main:[--thread-content-margin:var(--thread-content-margin-sm,calc(var(--spacing)*6))] @w-lg\/main:[--thread-content-margin:var(--thread-content-margin-lg,calc(var(--spacing)*16))] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col gap-4 grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"55db0138-67b3-449b-8187-7f7842871c17\" dir=\"auto\" data-message-model-slug=\"gpt-5-5\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal outline-none keyboard-focused:focus-ring [.text-message+\u0026amp;]:mt-1\" data-turn-start-message=\"true\" tabindex=\"0\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert wrap-break-word w-full light markdown-new-styling\"\u003e\n\u003cp data-start=\"0\" data-end=\"291\"\u003eAnthology: Woman Producers is a curated coffee set celebrating the work of two exceptional Colombian producers — Yessica Parra of Huila and Yessica Moreno of Antioquia — whose coffees reflect both the diversity of Colombia’s terroir and the evolving craftsmanship of modern specialty coffee.\u003c\/p\u003e\n\u003cp data-start=\"293\" data-end=\"315\"\u003eThis release includes:\u003c\/p\u003e\n\u003cul data-start=\"316\" data-end=\"409\"\u003e\n\u003cli data-section-id=\"zo5305\" data-start=\"316\" data-end=\"364\"\u003e1 × 125g Yessica Parra — Washed Pink Bourbon\u003c\/li\u003e\n\u003cli data-section-id=\"11yu8tj\" data-start=\"365\" data-end=\"409\"\u003e1 × 125g Yessica Moreno — Washed Chiroso\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"411\" data-end=\"688\"\u003eParra’s Pink Bourbon offers a refined and transparent cup, layered with notes of lemon verbena, Anjou pear, and red currant. Grown at high elevation in Huila and processed with meticulous care, the coffee expresses remarkable clarity, floral elegance, and a tea-like structure.\u003c\/p\u003e\n\u003cp data-start=\"690\" data-end=\"1028\"\u003eMoreno’s Chiroso brings vibrant aromatics and complexity, unfolding with florals reminiscent of orange blossom and jasmine alongside raspberry and peach tea. Produced at Finca El Rosal in the mountains of Urrao, Antioquia, the coffee reflects slow cherry maturation, extended fermentation, and a deeply intentional approach to processing.\u003c\/p\u003e\n\u003cp data-start=\"1030\" data-end=\"1440\" data-is-last-node=\"\" data-is-only-node=\"\"\u003eTogether, these coffees create a dialogue between two distinct varieties, regions, and producer perspectives — each expressive in its own way, yet connected through precision, elegance, and a commitment to thoughtful cultivation. Anthology: Woman Producers is designed as an exploration of contrast and harmony, offering two singular coffees that showcase the depth and beauty of contemporary Colombian coffee.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/section\u003e\n\u003c\/div\u003e","brand":"Preface Coffee","offers":[{"title":"Default Title","offer_id":53532970811665,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0880\/4440\/5009\/files\/LongIslandCity_NY_3.91x5.91in_4x5in.png?v=1778513221"},{"product_id":"anthology-sl28-and-sl-34-emerson-narvaez-and-karindundu-station","title":"Anthology: SL28 and SL 34 | Emerson Narvaez and Karindundu Station","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eIncludes\u003c\/strong\u003e\u003cbr\u003e1 × 125g Emerson Narváez, Finca El Turpial — SL-28 Semi-Washed, Colombia\u003cbr\u003e1 × 125g Karindundu Factory — SL28 \/ SL34, Kenya\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis limited set brings together two expressive coffees shaped by altitude, variety, and the hands of dedicated producers: \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e125g of Emerson Narváez’s SL-28 Semi-Washed from Finca El Turpial in Nariño, Colombia\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, and \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003e125g of Karindundu Factory from Nyeri County, Kenya\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eEmerson Narváez did not inherit an easy path into coffee. A second-generation producer in Nariño, Colombia, he returned to the mountains with a belief that exceptional coffee could create a different future for his family and community. At Finca El Turpial—a remote farm named after the songbird that visits the land each day—Emerson cultivates rare varieties at remarkable elevations, pushing the limits of what is possible in Colombian coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eThis lot features \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSL-28\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a variety most closely associated with Kenya and celebrated for its vivid acidity, deep fruit character, and elegant structure. In Emerson’s hands, it takes on a distinctly Colombian expression: bright, wine-like, and intensely sweet, while still carrying the clarity and lift that make SL-28 so sought after. Through a carefully managed semi-washed process, the coffee gains another layer of complexity—balancing lush fruit, refined acidity, and a clean, expressive finish. In the cup, expect notes of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eplum, blackcurrant, and sweet rosé\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003ePaired alongside it is \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eKarindundu Factory\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e, a classic Kenyan coffee from the lowlands of Mount Kenya, just beyond Karatina in Nyeri County. Here, 513 smallholder farmers cultivate coffee on small plots—often around 300 trees each—alongside macadamia, banana, maize, and beans. At elevations between 1,700 and 1,900 meters, cool mountain air slows cherry ripening, allowing sweetness and complexity to deepen over time.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eUnder the Barichu Cooperative Society, these individual harvests are brought together through careful processing, quality control, and ongoing farmer support. Grown primarily from \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSL28 and SL34 varieties\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e in rich red volcanic soils, Karindundu expresses a classic Kenyan profile: vibrant, structured, and quietly complex, with clarity, brightness, and layered sweetness at its core.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eTogether, these two coffees offer a thoughtful comparison of \u003c\/span\u003e\u003cstrong\u003e\u003cspan\u003eSL-28 across origin and expression\u003c\/span\u003e\u003c\/strong\u003e\u003cspan\u003e. Emerson Narváez’s Colombian SL-28 is lush, wine-like, and deeply fruited; Karindundu’s Kenyan profile is bright, structured, and refined. Side by side, they invite a closer look at how variety, terroir, and processing shape the story in the cup.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eIncludes\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e1 × 125g Emerson Narváez, Finca El Turpial — SL-28 Semi-Washed, Colombia\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e1 × 125g Karindundu Factory — SL28 \/ SL34, Kenya\u003c\/span\u003e\u003c\/p\u003e","brand":"Preface Coffee","offers":[{"title":"Default Title","offer_id":53608670069009,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0880\/4440\/5009\/files\/SL2834boxcover.png?v=1780100751"}],"url":"https:\/\/prefacecoffee.net\/collections\/anthologies.oembed","provider":"Preface Coffee","version":"1.0","type":"link"}