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Progress never seemed to come without endless obstacles and setbacks, leaving us often exclaiming \"Every step forward is two steps backward!\". The development of our Two Steps Forward Espresso Blend is an ironic nod to this hardship.  \u003c\/p\u003e\n\u003cp style=\"white-space: pre-wrap;\"\u003eWe have concocted this espresso blend with one main objective: FUNCTIONALITY. This is a house espresso blend true and through. The backbone of this blend is a heavy bodied naturally processed Brazil bean with a toasted nut and dark chocolate savor. Rounding the blend out is a slightly more effulgent Colombian bean that brings the perfect amount of tang and brightness to the shot. 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Notes of ripe blackberry, grape, and dark plum lead the cup, complemented by the mellow sweetness of agave. Bright, juicy acidity and a layered sweetness create a clean, expressive cup that highlights the elegance and complexity of Kenyan coffee.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eKaringa Factory is located in Kiambu County, about 47 kilometers northwest of Nairobi. Coffee is grown by hundreds of smallholder farmers on small farms averaging just 1–2 hectares. Rich red volcanic soils and a favorable climate provide ideal conditions for producing the bright, complex coffees Kenya is known for.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCoffee remains the region's primary cash crop, supporting local livelihoods, education, infrastructure, and access to water and electricity. While many younger generations have left rural communities in search of work, rising coffee prices are helping encourage more families to continue farming.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOnly fully ripe cherries are handpicked before being delivered to Karinga Factory. After careful sorting and pulping, the coffee is fully washed and fermented in cement tanks for approximately 16–18 hours to remove the remaining mucilage. The parchment is then washed with clean water and dried on raised African beds for 13–14 days, with frequent turning to promote even drying and preserve quality.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eThis lot is graded AA, the country's highest bean-size classification. 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The natural process brings out a completely different expression of Yabitu Koba, juicy, vibrant, and intensely fruit-forward, with notes of fruit punch, kiwi, and lime.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eIf you enjoyed last year's washed Yabitu Koba, this is a fun opportunity to taste how much the processing method can change the character of a coffee.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eYabitu Koba comes from the Uraga district of Guji, in Ethiopia's Oromia region. Guji is one of Ethiopia's oldest coffee-growing areas, and Koba is a remote kebele, a small local community, that can be particularly difficult to access during the rainy season.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eGetting coffee out of Koba is no easy task. Producers transport their cherries from farms along dirt roads, often using horses, mules, or donkeys. From Koba, coffee makes its way by road to Hawassa, followed by a local flight to Addis Ababa before eventually making its way out of Ethiopia.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eThe coffee farms surrounding Koba are small, averaging just 1–2 hectares per producer, and sit at an impressive 2,316 meters above sea level.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eThe Producers\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eKoba's producers are part of the Oromo community and speak Oromiffa. Coffee farming here is deeply connected to generations of local knowledge and tradition.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eProducers intercrop their coffee with native false banana trees, maize, Korch, Wanza, and Sesa, using these plants for shade and selecting them based on the needs and age of their coffee trees.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eThe region's naturally fertile sandy loam soil has excellent water retention and drainage, allowing producers to grow exceptional coffee without relying on fertilizer when proper planting practices are followed.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003cstrong\u003eProcessing\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv\u003eThis lot is processed as a natural, meaning the coffee cherries are dried whole with the fruit still surrounding the seed.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eThe cherries are carefully dried on African drying beds for 15–21 days, allowing the coffee to develop the intense fruit character and sweetness we're tasting in the cup.\u003cbr\u003e\n\u003c\/div\u003e","brand":"Lost Sock Roasters","offers":[{"title":"10oz \/ Whole Bean","offer_id":47877689868465,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"10oz \/ Espresso","offer_id":47877689901233,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"10oz \/ Pour Over","offer_id":47877689934001,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"10oz \/ Drip","offer_id":47877689966769,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"10oz \/ French Press","offer_id":47877689999537,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Whole Bean","offer_id":47877690032305,"sku":null,"price":155.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Espresso","offer_id":47877690065073,"sku":null,"price":155.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Pour Over","offer_id":47877690097841,"sku":null,"price":155.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ Drip","offer_id":47877690130609,"sku":null,"price":155.0,"currency_code":"USD","in_stock":true},{"title":"5lb \/ French Press","offer_id":47877690163377,"sku":null,"price":155.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0066\/1504\/0111\/files\/yabiyabitukobana.jpg?v=1787857887"},{"product_id":"el-tempixque","title":"EL TEMPIXQUE, Guatemala","description":"\u003ch5\u003eDATE  |  BING CHERRY  | PRALINE\u003c\/h5\u003e\n\u003cp\u003e\u003cstrong\u003eRegion:\u003c\/strong\u003e Antigua\u003cbr\u003e\u003cstrong\u003eProducer: \u003c\/strong\u003eThe Falla Family\u003cbr\u003e\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,850 meters\u003cbr\u003e\u003cstrong\u003eVarietal:\u003c\/strong\u003e Bourbon, Caturra\u003cbr\u003e\u003cstrong\u003eProcess:\u003c\/strong\u003e Washed \u003c\/p\u003e\n\u003cdiv\u003e\u003cspan\u003eEl Tempixque is a sweet, straightforward coffee that really shines through its clarity and balance. We’ve been getting notes of candied nuts, malted chocolate, and sweet cherry in the cup. It’s not a particularly fruity coffee, but there’s a subtle sweetness and clean clarity that make it incredibly enjoyable.\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv\u003e\u003cspan\u003eThis coffee is a great example of the classic “Genuine Antigua” profile—a style rooted in the washed Bourbon and Caturra varieties that have been grown throughout the Antigua Valley since coffee was first introduced to the region. 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