{"title":"Pre-Order Coffee","description":"\u003cp\u003eCoffee you can reserve before it lands. In \u003cstrong\u003elate October 2026\u003c\/strong\u003e the entire harvest off Andrés Cardona's eight-hectare farm in Santa Bárbara, Antioquia arrives with us — including the first large pick from Primer Paso, our own dedicated hectare on the same hillside.\u003c\/p\u003e\n\u003cp\u003eThe rest of that harvest was split about evenly three ways: \u003cstrong\u003eLuna Azul\u003c\/strong\u003e, \u003cstrong\u003eRed Sunset\u003c\/strong\u003e, and \u003cstrong\u003ePurple Honey\u003c\/strong\u003e are the same fruit off the same trees, taken in three completely different directions in the wet mill. Drink all three and you are tasting processing, not terroir.\u003c\/p\u003e\n\u003cp\u003eReserve a bag now and we'll roast it in the first batch after the container clears, rest it properly, and ship it to you — realistically \u003cstrong\u003eearly November\u003c\/strong\u003e. You're charged at checkout and we'll email you the roast date before it goes out.\u003c\/p\u003e","products":[{"product_id":"primer-paso","title":"Primer Paso | Colombian Natural Anaerobic Grown Exclusively by The Roasted Record","description":"\u003ch2\u003ePrimer Paso\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePre-order only.\u003c\/strong\u003e We roast Primer Paso in 12-pound batches, and a batch is fired when enough pre-orders come in to fill it. Place your order to claim your spot in the next batch — we'll roast it fresh in Stuart and ship it to you. The entire first harvest was just 48 kilograms, and we're already halfway through it. Once it's gone, it's gone forever.\u003c\/p\u003e\n\u003cp\u003eThis is the closest we've ever been to the origin of the coffee we roast. Primer Paso is grown exclusively by The Roasted Record on a plot of Finca La Ilusión in Santa Bárbara, Antioquia, in partnership with producer Andrés Cardona, the mind behind Luna Azul.\u003c\/p\u003e\n\u003cp\u003eIn 2025 we helped Andrés secure the equipment he needed to process his own cherries. In return, he dedicated a plot of his farm to us for five years. We named it Primer Paso. First steps. The young trees gave their very first harvest in November 2025 — and after the long road of processing, drying, export, and the journey out of Colombia, 48 kilograms of finished coffee finally landed in Stuart in April 2026. Tiny by most measures, but for us, giant.\u003c\/p\u003e\n\u003cp\u003eThe trees are young, so this coffee is still finding itself. There's plenty of acidity and real sweetness behind it, though the sweetness is still a little unrefined at this point. We're okay with that.\u003c\/p\u003e\n\u003cp\u003eEach batch's roast is a little different as we refine the profile, so you can taste Primer Paso along with us as we figure out the final steps of a truly farm-to-cup experience.\u003c\/p\u003e\n\u003ch2\u003ePrimer Paso Natural Anaerobic Process Coffee Tasting Notes: Week 3\u003c\/h2\u003e\n\u003ch3\u003eDetails \u0026amp; Notes\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavors:\u003c\/strong\u003e Honey, Grapefruit, Red Apple\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBody:\u003c\/strong\u003e Medium\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAcidity:\u003c\/strong\u003e Bright\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural Anaerobic\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarietal:\u003c\/strong\u003e Castillo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElevation:\u003c\/strong\u003e 1,522 MASL\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Ilusión, Santa Bárbara, Antioquia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Andrés Cardona, grown exclusively for The Roasted Record\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eFlavor Profile \u0026amp; Tasting Notes\u003c\/h3\u003e\n\u003cp\u003eWeek 3 finds Primer Paso settling into something more balanced. The grapefruit and citrus brightness from last week is still here, but a slight adjustment to the drop temperature has brought the honey and red apple back to the forefront. The result is a cup that bridges the first two weeks... fruity sweetness with a abalnced acidity.\u003c\/p\u003e\n\u003csection class=\"producer-story\"\u003e\n\u003ch2\u003eThe Producer: Andrés Cardona\u003c\/h2\u003e\n\u003cp\u003eAndrés Cardona is the producer behind Luna Azul and a partner we've come to trust deeply. When he set out to process his own cherries, we backed him with the equipment he needed, and he set aside a plot of Finca La Ilusión for us in return.\u003c\/p\u003e\n\u003cp\u003eThat plot is Primer Paso. Andrés tends the trees on the ground in Santa Bárbara; we shape what happens after the harvest lands in Stuart. It's a true partnership, and it's the closest we've ever been to the coffee we roast.\u003c\/p\u003e\n\u003cp\u003eRead the whole story — the trade, the agronomy program, and every farm report and cupping score sheet — on our \u003ca href=\"\/pages\/finca-primer-paso\"\u003eFarm Project\u003c\/a\u003e page, and see how we source everything else on our \u003ca href=\"\/pages\/our-coffee-sourcing-philosophy\"\u003eCoffee Sourcing Philosophy\u003c\/a\u003e page.\u003c\/p\u003e\n\u003c\/section\u003e\n\u003csection class=\"brew-methods\"\u003e\n\u003ch2\u003eSuggested Brew Recipes for Primer Paso Natural Anaerobic Process Coffee\u003c\/h2\u003e\n\u003cdiv class=\"method\"\u003e\n\u003ch3\u003eDrip Coffee (Hario V60, Kalita Wave, or Standard Auto Drip)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Medium (granulated sugar)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 21 g coffee\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater:\u003c\/strong\u003e 315 g @ 91 °C\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRatio:\u003c\/strong\u003e 1 : 15\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBloom:\u003c\/strong\u003e 45g water\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePulses:\u003c\/strong\u003e 2 equal pours after bloom\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime:\u003c\/strong\u003e 3 min total\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"method\"\u003e\n\u003ch3\u003eEspresso (Double Shot)\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrind:\u003c\/strong\u003e Fine (table salt)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDose:\u003c\/strong\u003e 18 g in\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eYield:\u003c\/strong\u003e 36g out (~1 : 2)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTime:\u003c\/strong\u003e 30 s extraction\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cem\u003eThese are just starting points for you! Your water and equipment will impact the end product. Experiment and find what works best for you.\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/section\u003e","brand":"The Roasted Record Coffee Shop \u0026 Roaster - Stuart Florida","offers":[{"title":"Whole Bean \/ 8 oz","offer_id":47274959175865,"sku":null,"price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0947\/8802\/files\/primer-paso_w3.png?v=1780951343"},{"product_id":"luna-azul-black-honey-colombian-coffee-grown-by-andres-cardona","title":"PRE-ORDER · Luna Azul | Black Honey Colombian Coffee Grown by Andrés Cardona","description":"\u003ch2\u003ePre-order — ships early November 2026\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGrown and processed by Andrés Cardona.\u003c\/strong\u003e Luna Azul is a black honey Colombian coffee off \u003cstrong\u003eFinca La Ilusión\u003c\/strong\u003e, Andrés's own eight-hectare farm in Santa Bárbara, Antioquia — the same land as \u003ca href=\"\/pages\/finca-primer-paso\"\u003ePrimer Paso\u003c\/a\u003e, our dedicated hectare.\u003c\/p\u003e\n\u003ch3\u003eHow it's processed\u003c\/h3\u003e\n\u003cp\u003eBlack honey. The cherries ferment for a full week in open tanks, then are depulped without water so the sticky mucilage stays on the bean. From there the coffee dries on raised beds for one to three weeks, weather depending, down to 11% moisture. Leaving that fruit layer intact through drying is what builds the sweetness and body a black honey is known for.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Andrés Cardona\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Ilusión, Santa Bárbara, Antioquia, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,522 masl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Castillo \u0026amp; Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Black honey\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpected profile:\u003c\/strong\u003e Blueberry, dark chocolate, syrupy body\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSame trees, three answers\u003c\/h3\u003e\n\u003cp\u003eThis harvest was split about evenly three ways. Luna Azul, \u003ca href=\"\/products\/red-sunset-semi-washed-colombian-coffee-grown-by-andres-cardona\"\u003eRed Sunset\u003c\/a\u003e, and \u003ca href=\"\/products\/purple-honey-sugar-cane-ferment-colombian-coffee-grown-by-andres-cardona\"\u003ePurple Honey\u003c\/a\u003e are the same fruit off the same trees, taken in three completely different directions in the wet mill. Drink all three and you are tasting processing, not terroir. We can't think of a better way to understand what Andrés actually does.\u003c\/p\u003e\n\u003ch3\u003eA different Luna Azul\u003c\/h3\u003e\n\u003cp\u003eIf you've had Luna Azul before, this one is new. Earlier crops came off \u003cstrong\u003eVilla Lucía\u003c\/strong\u003e, the family farm up the road that Andrés was working before he struck out on his own — that's the coffee that took an \u003ca href=\"\/blogs\/news\/global-coffee-awards-2026\"\u003eHonorable Mention at the 2026 Global Coffee Awards\u003c\/a\u003e. This is the first Luna Azul grown on his own land.\u003c\/p\u003e\n\u003ch3\u003eGrown and processed by Andrés\u003c\/h3\u003e\n\u003cp\u003eAndrés farms eight hectares at Finca La Ilusión — the land he moved to when he left the family farm to focus on processing. Needing a mechanical dryer for that move is what led to the trade that gave us the Primer Paso hectare.\u003c\/p\u003e\n\u003cp\u003eOn \u003cstrong\u003eAugust 14, 2026\u003c\/strong\u003e we committed to every lot from all eight hectares. His largest harvest ever, already picked.\u003c\/p\u003e\n\u003cp\u003eHe also buys cherry from neighboring farms and processes it on site, and he is very good at it. These lots are different: grown \u003cem\u003eand\u003c\/em\u003e processed by Andrés, on his own trees. When we buy coffee he grew rather than coffee he processed for somebody else, the grower's share and the processor's share both stay with him.\u003c\/p\u003e\n\u003ch3\u003eWhat we put back\u003c\/h3\u003e\n\u003cp\u003eYear two of our five-year agreement funds an agronomy program run by \u003cstrong\u003eSandra Tamayo\u003c\/strong\u003e, an agricultural engineer who walks the field rows and then cups the results herself. Soil sampling analyzed at the National University of Colombia in Medellín, a nutrition plan, phenological monitoring, harvest forecasting. Every report, score sheet, invoice, and soil test is published on our \u003ca href=\"\/pages\/finca-primer-paso\"\u003efarm page\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eHow pre-orders work — the honest timeline\u003c\/h3\u003e\n\u003cp\u003eThe container reaches us in \u003cstrong\u003elate October 2026\u003c\/strong\u003e. Then it needs roasting, and then it needs \u003ca href=\"\/blogs\/news\/resting-coffee-after-roasting\"\u003eresting\u003c\/a\u003e — coffee is better several days off the roaster than it is on day one, and we are not going to ship you something that hasn't settled.\u003c\/p\u003e\n\u003cp\u003eRealistically, that puts a bag in your hands in \u003cstrong\u003eearly November\u003c\/strong\u003e. You're charged at checkout, and we'll email you the roast date before it ships. If anything slips at origin or in customs, we'll tell you rather than leave you wondering.\u003c\/p\u003e\n\u003cp\u003eRead more about \u003ca href=\"\/blogs\/news\/washed-natural-honey-coffee-processing\"\u003ewashed, natural, and honey processing\u003c\/a\u003e on the blog.\u003c\/p\u003e","brand":"The Roasted Record Coffee Shop \u0026 Roaster - Stuart Florida","offers":[{"title":"Whole Bean \/ 12 oz","offer_id":49111794581689,"sku":null,"price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0947\/8802\/files\/luna-azul-preorder-v2.png?v=1789071999"},{"product_id":"red-sunset-semi-washed-colombian-coffee-grown-by-andres-cardona","title":"PRE-ORDER · Red Sunset | Semi-Washed Colombian Coffee Grown by Andrés Cardona","description":"\u003ch2\u003ePre-order — ships early November 2026\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGrown and processed by Andrés Cardona.\u003c\/strong\u003e Red Sunset is Andrés's signature process and the most technically interesting coffee we're bringing in this year — off \u003cstrong\u003eFinca La Ilusión\u003c\/strong\u003e, his own eight-hectare farm in Santa Bárbara, Antioquia, the same land as \u003ca href=\"\/pages\/finca-primer-paso\"\u003ePrimer Paso\u003c\/a\u003e, our dedicated hectare.\u003c\/p\u003e\n\u003ch3\u003eHow it's processed\u003c\/h3\u003e\n\u003cp\u003eA submerged semi-washed fermentation using \u003cstrong\u003echerry juice saved from previous batches\u003c\/strong\u003e as the fermentation medium. Instead of water, the coffee ferments in the concentrated juice of the fruit that came before it — a technique that builds on itself batch after batch and gives the cup its depth. The beans are then depulped with some fruit left on and dried honey-style.\u003c\/p\u003e\n\u003cp\u003eThis is the kind of method that made Andrés's name. It's controlled, repeatable, and it tastes like nothing else.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Andrés Cardona\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Ilusión, Santa Bárbara, Antioquia, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,522 masl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Castillo \u0026amp; Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Red Sunset — submerged semi-washed, cherry-juice ferment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpected profile:\u003c\/strong\u003e Black cherry, lychee, almond, plush syrupy body\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSame trees, three answers\u003c\/h3\u003e\n\u003cp\u003eThis harvest was split about evenly three ways. \u003ca href=\"\/products\/luna-azul-black-honey-colombian-coffee-grown-by-andres-cardona\"\u003eLuna Azul\u003c\/a\u003e, Red Sunset, and \u003ca href=\"\/products\/purple-honey-sugar-cane-ferment-colombian-coffee-grown-by-andres-cardona\"\u003ePurple Honey\u003c\/a\u003e are the same fruit off the same trees, taken in three completely different directions in the wet mill. Drink all three and you are tasting processing, not terroir. We can't think of a better way to understand what Andrés actually does.\u003c\/p\u003e\n\u003ch3\u003eGrown and processed by Andrés\u003c\/h3\u003e\n\u003cp\u003eAndrés farms eight hectares at Finca La Ilusión — the land he moved to when he left the family farm to focus on processing. Needing a mechanical dryer for that move is what led to the trade that gave us the Primer Paso hectare.\u003c\/p\u003e\n\u003cp\u003eOn \u003cstrong\u003eAugust 14, 2026\u003c\/strong\u003e we committed to every lot from all eight hectares. His largest harvest ever, already picked.\u003c\/p\u003e\n\u003cp\u003eHe also buys cherry from neighboring farms and processes it on site, and he is very good at it. These lots are different: grown \u003cem\u003eand\u003c\/em\u003e processed by Andrés, on his own trees. When we buy coffee he grew rather than coffee he processed for somebody else, the grower's share and the processor's share both stay with him.\u003c\/p\u003e\n\u003ch3\u003eWhat we put back\u003c\/h3\u003e\n\u003cp\u003eYear two of our five-year agreement funds an agronomy program run by \u003cstrong\u003eSandra Tamayo\u003c\/strong\u003e, an agricultural engineer who walks the field rows and then cups the results herself. Soil sampling analyzed at the National University of Colombia in Medellín, a nutrition plan, phenological monitoring, harvest forecasting. Every report, score sheet, invoice, and soil test is published on our \u003ca href=\"\/pages\/finca-primer-paso\"\u003efarm page\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eHow pre-orders work — the honest timeline\u003c\/h3\u003e\n\u003cp\u003eThe container reaches us in \u003cstrong\u003elate October 2026\u003c\/strong\u003e. Then it needs roasting, and then it needs \u003ca href=\"\/blogs\/news\/resting-coffee-after-roasting\"\u003eresting\u003c\/a\u003e — coffee is better several days off the roaster than it is on day one, and we are not going to ship you something that hasn't settled.\u003c\/p\u003e\n\u003cp\u003eRealistically, that puts a bag in your hands in \u003cstrong\u003eearly November\u003c\/strong\u003e. You're charged at checkout, and we'll email you the roast date before it ships. If anything slips at origin or in customs, we'll tell you rather than leave you wondering.\u003c\/p\u003e\n\u003cp\u003eMore on unusual fermentations in \u003ca href=\"\/blogs\/news\/exotic-coffee-processing-methods\"\u003eexotic coffee processing methods\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Roasted Record Coffee Shop \u0026 Roaster - Stuart Florida","offers":[{"title":"Whole Bean \/ 12 oz","offer_id":49111794679993,"sku":null,"price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0947\/8802\/files\/red-sunset-preorder-v2.png?v=1789072000"},{"product_id":"purple-honey-sugar-cane-ferment-colombian-coffee-grown-by-andres-cardona","title":"PRE-ORDER · Purple Honey | Sugar Cane Ferment Colombian Coffee Grown by Andrés Cardona","description":"\u003ch2\u003ePre-order — ships early November 2026\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eGrown and processed by Andrés Cardona.\u003c\/strong\u003e The boldest of the three, and the one for drinkers who like a coffee that argues back — off \u003cstrong\u003eFinca La Ilusión\u003c\/strong\u003e, Andrés's own eight-hectare farm in Santa Bárbara, Antioquia, the same land as \u003ca href=\"\/pages\/finca-primer-paso\"\u003ePrimer Paso\u003c\/a\u003e, our dedicated hectare.\u003c\/p\u003e\n\u003ch3\u003eHow it's processed\u003c\/h3\u003e\n\u003cp\u003eA 96-hour fermentation in closed tanks, with water and \u003cstrong\u003esugar cane honey\u003c\/strong\u003e added to bring the whole mass up to roughly 15% sweetness before it ever starts breaking down. That extra sugar gives the fermentation something to work on, and it pushes the cup deep into wine territory. The coffee is then dried mechanically for control.\u003c\/p\u003e\n\u003ch3\u003eDetails\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer:\u003c\/strong\u003e Andrés Cardona\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFarm:\u003c\/strong\u003e Finca La Ilusión, Santa Bárbara, Antioquia, Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAltitude:\u003c\/strong\u003e 1,522 masl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eVarieties:\u003c\/strong\u003e Castillo \u0026amp; Colombia\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess:\u003c\/strong\u003e Natural, 96-hour sugar cane honey co-ferment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eExpected profile:\u003c\/strong\u003e Blueberry, cocoa nib, red wine\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eA note on this one: it is fermentation-forward and unapologetic about it. If you love a clean washed Colombian, start with Red Sunset instead. If you want the coffee equivalent of a big red wine, this is your bag.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch3\u003eSame trees, three answers\u003c\/h3\u003e\n\u003cp\u003eThis harvest was split about evenly three ways. \u003ca href=\"\/products\/luna-azul-black-honey-colombian-coffee-grown-by-andres-cardona\"\u003eLuna Azul\u003c\/a\u003e, \u003ca href=\"\/products\/red-sunset-semi-washed-colombian-coffee-grown-by-andres-cardona\"\u003eRed Sunset\u003c\/a\u003e, and Purple Honey are the same fruit off the same trees, taken in three completely different directions in the wet mill. Drink all three and you are tasting processing, not terroir. We can't think of a better way to understand what Andrés actually does.\u003c\/p\u003e\n\u003ch3\u003eGrown and processed by Andrés\u003c\/h3\u003e\n\u003cp\u003eAndrés farms eight hectares at Finca La Ilusión — the land he moved to when he left the family farm to focus on processing. Needing a mechanical dryer for that move is what led to the trade that gave us the Primer Paso hectare.\u003c\/p\u003e\n\u003cp\u003eOn \u003cstrong\u003eAugust 14, 2026\u003c\/strong\u003e we committed to every lot from all eight hectares. His largest harvest ever, already picked.\u003c\/p\u003e\n\u003cp\u003eHe also buys cherry from neighboring farms and processes it on site, and he is very good at it. These lots are different: grown \u003cem\u003eand\u003c\/em\u003e processed by Andrés, on his own trees. When we buy coffee he grew rather than coffee he processed for somebody else, the grower's share and the processor's share both stay with him.\u003c\/p\u003e\n\u003ch3\u003eWhat we put back\u003c\/h3\u003e\n\u003cp\u003eYear two of our five-year agreement funds an agronomy program run by \u003cstrong\u003eSandra Tamayo\u003c\/strong\u003e, an agricultural engineer who walks the field rows and then cups the results herself. Soil sampling analyzed at the National University of Colombia in Medellín, a nutrition plan, phenological monitoring, harvest forecasting. Every report, score sheet, invoice, and soil test is published on our \u003ca href=\"\/pages\/finca-primer-paso\"\u003efarm page\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch3\u003eHow pre-orders work — the honest timeline\u003c\/h3\u003e\n\u003cp\u003eThe container reaches us in \u003cstrong\u003elate October 2026\u003c\/strong\u003e. Then it needs roasting, and then it needs \u003ca href=\"\/blogs\/news\/resting-coffee-after-roasting\"\u003eresting\u003c\/a\u003e — coffee is better several days off the roaster than it is on day one, and we are not going to ship you something that hasn't settled.\u003c\/p\u003e\n\u003cp\u003eRealistically, that puts a bag in your hands in \u003cstrong\u003eearly November\u003c\/strong\u003e. You're charged at checkout, and we'll email you the roast date before it ships. If anything slips at origin or in customs, we'll tell you rather than leave you wondering.\u003c\/p\u003e\n\u003cp\u003eMore on unusual fermentations in \u003ca href=\"\/blogs\/news\/exotic-coffee-processing-methods\"\u003eexotic coffee processing methods\u003c\/a\u003e.\u003c\/p\u003e","brand":"The Roasted Record Coffee Shop \u0026 Roaster - Stuart Florida","offers":[{"title":"Whole Bean \/ 12 oz","offer_id":49111795138745,"sku":null,"price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0947\/8802\/files\/purple-honey-preorder-v2.png?v=1789071999"}],"url":"https:\/\/www.roastedrecord.com\/collections\/pre-order-coffee.oembed","provider":"The Roasted Record Coffee Shop \u0026 Roaster - Stuart Florida","version":"1.0","type":"link"}